Hello everybody earlier than I share this recipe I simply need to take a second to apologise…

Hello everybody earlier than I share this recipe I simply need to take a second to apologise for manner too many sponsored posts these days. I didn’t imply to bunch all of them collectively like that and I do know a whole lot of you get a bit upset. Additionally apologies for being a bit absent normally. Simply spending time with household down right here in Melbourne so I’m discovering it tough to select up my telephone in any respect. It is a baked vegan blueberry cheesecake. I’ve a normal recipe for this on the weblog already all I did was add some additional blueberries within the filling. Right here is the recipe

CRUST
1 cup oats ( gluten-free if crucial)
Three cups blanched almond meal
Four TBSP grapeseed or sunflower oil
pinch salt
Four TBSP maple syrup
FILLING:
1 cup cashews (soaked for 3-Four hours)
1 packet good high quality natural silken tofu
6 TBSP maple syrup
1 TBSP dietary yeast
1 TBSP vanilla extract
1 Tsp tahini
Handful blueberries
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 frivolously greased cake tin. Attempt to go as excessive up the perimeters as you’ll be able to.
For the filling: place blueberries on high of the bottom. add all the remainder of components in a blender and mix till clean
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
Embellish and luxuriate in!
Shops properly within the fridge
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