Ingredients
The following ingredients have 4 Servings
- For the crust:
- 1 cup rolled oats (not quick cooking)
- ½ cup packed brown sugar
- ½ teaspoon sea salt
- 2 tablespoons vegan butter, melted
- For the filling:
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1 cup soft tofu
- 1 cup vegan cream cheese
- 1 cup granulated sugar
- ¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
- For the blueberry topping:
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- ¼ cup sugar
Instruction
- 1.
- For the crust, preheat oven to 350 degrees. Into a food processor, pulse rolled oats into a fine flour. Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7- or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
- 2.
- For the filling, drain and rinse cashews. Place in a high-powered blender with remaining ingredients and blend until very smooth.
- 3.
- Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
- 4.
- Allow cheesecake to cool completely and refrigate overnight or at least 4 hours. Remove sides of springform pan, and let cake sit at room temperature for 30 minutes before serving.
- 5.
- For the topping, into a saucepan over medium heat, combine all ingredients and simmer for 6 minutes. Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.
