Vegan Blueberry Cheesecake

This Vegan Blueberry cheesecake is super yummy and also easy to make! I made it to take to a pot luck dinner at a friends house and it was a huge success. I think it was because it was rich but not sickly sweet or to heavy. Although a small piece will satisfy. Also even though this has no artificial ingredients or added sugar, it still has ALOT of nuts so go easy if your watching what you eat!

————————————————————————————————————————–

FILLING

2 cups cashew nuts

1 cup water

1/2 cup dried dates

1/4 teaspoon vanilla essence

pinch of salt

Add the filling ingredients to a food processor and process until you have a very smooth cashew cream. Pour into a bowl and set aside.

——————————————————————————————————————————

BASE

1 cup of almonds

1 cup of cashews

1 cup dried dates

1/2 cup of water

Add base ingredients and only half the water into the food processor (you do not need to wash it) and process until it becomes clumpy in texture. It should have some small pieces of cashew nuts showing. Add more water gradually as needed. The mixture should be slightly sticky but not mushy.

————————————————————————————————————————-

TOPPING AND FINISH

3 cups frozen blueberries

2 teaspoons arrowroot flour

1/2 cup water

 

Pour frozen blueberries into a medium frying pan and heat at a low temperature to defrost.

Mix the arrowroot flour and cold water into a cup until its smooth and add to the blueberries.

Stir well until a gel has formed.

Pour blueberry topping over the cheesecake.

Put the cheesecake in the refrigerator for 15 – 20 minutes to firm up.

 

WARNING – Make sure that the pips are removed from the dates before you try and process them. You don’t want little bits of date pips through your cheesecake!!