Glad Saturday everybody! I’m simply gonna go away this vegan baked blueberry cheesec…

Glad Saturday everybody! I’m simply gonna go away this vegan baked blueberry cheesecake right here and get again to my film for tonight

Crust:
1 cup oats ( gluten-free if essential or use quinoa flakes)
Three cups blanched almond meal
Four TBSP grapeseed or sunflower oil
pinch salt
Four TBSP maple syrup
FILLING:
1 punnet blueberries
1 cup cashews (soaked for 3-Four hours)
1 packet good high quality natural silken tofu
6 TBSP maple syrup
1 TBSP lemon zest
1 TBSP dietary yeast
1 TBSP vanilla extract
1 Tsp tahini
Methodology
For the bottom: combine all of the crust components in a bowl with a spoon till barely sticky and moist.
Press the combination evenly on the bottom and sides of a evenly greased cake tin. Attempt to go as excessive up the edges as you’ll be able to.
For the filling: add the blueberries on prime of the bottom.
Add all of the remaining components in a blender and mix till easy
Pour over base and blueberries and bake at 180 C for about 30- 40 minutes. I saved checking and shaking the tin and eliminated as soon as the filling had set and had a jelly-like consistency (now not liquid)
Take away from oven and permit to chill
Adorn with blueberries
Shops properly within the fridge