No Bake Vegan Blueberry Cheesecake

COOK TIME

20

INGREDIENTS

FOR THE CRUST:

• 1 cup sunflower seeds
• 1 1/2 packed cups whole dates
• 1 teaspoon vanilla extract

FOR THE CHEESECAKE:

• 2 cups raw cashews, soaked for a few hours
• 2 cups blueberries, frozen and slightly thawed
• 1/2 cup maple syrup or agave nectar
• 1 1/2 teaspoon lemon or lime juice
• 1/8 teaspoon salt (optional)

PREPARATION

TO MAKE THE CRUST:

• Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
• Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

TO MAKE THE CHEESECAKE:

• Drain and rinse the cashews and throw everything into a food processor or a high-speed blender.
• Blend until the mixture is completely smooth.
• Pour over the prepared crust and freeze for at least two hours.
• Let sit on the counter for about 15 minutes before slicing and serving.

NUTRIONAL INFORMATION

Store leftovers in the freezer.