[Recipe] 🍰 Vegan Cashew Cheesecake with Blueberry Sauce

🍰 Vegan Cheesecake

Ingredients

• 2 cups raw cashews

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• 1 can chickpeas (skins removed for smoother texture, optional)

• 1 tsp vanilla powder or 3 tsp vanilla extract

• 1 can coconut milk

• 2 tbsp lemon juice

• ⅔ cup maple syrup

• 2 tbsp cornstarch

• Zest of 1 lemon

• 2 tbsp tahini

Instructions

1. Soak the Cashews
   Soak cashews in boiling water for 15 minutes. Drain and rinse with cold water.

2. Blend Filling
   Add soaked cashews and all remaining ingredients to a blender. Blend until smooth and creamy.

3. Prepare Crust
   Grind 1½–2 cups pecan nuts (enough to cover the bottom and sides of a Pyrex dish).

4. Assemble
   Press pecan crust into dish. Pour filling mixture over the crust.

5. Bake
   Bake at 350°F (175°C) for 50 minutes.

6. Cool
   Allow to cool for 3 hours, then refrigerate until fully set.

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🍓 Berry Sauce Topping (Optional)

Ingredients

• 2–3 cups fresh blueberries (enough to cover cheesecake)

• 1 tbsp lemon juice

• 1 tbsp cornstarch

• ¼ cup maple syrup

• 2 tsp vanilla

Instructions

1. Combine all ingredients in a saucepan.

2. Simmer on low heat for 10–15 minutes, stirring gently, until berries burst and sauce thickens.

3. Remove from heat and allow to cool.

4. Spread evenly over chilled cheesecake before serving.

Vegan Cheesecake