4.5
2 ratings

Blueberry and Lavender Vegan Cheesecake

A delicious vegan alternative to cheesecake

Recipe Courtesy of Natalie J. Claire 
"I know what vegan cheesecake sounds like. Just trust me on this one."

Natalie Claire is a photographer and writer. Follower her at instagram @natty.jpeg, and check out more of her recipes and photography at nataliejclaire.com 

Ingredients

For the Crust

  • 1 Cup dates
  • 1 Cup walnuts or almonds, raw

For the Cake Filling

  • 1 1/2 Cup cashews, raw
  • 1/2 Cup coconut milk
  • 1/3 Cup coconut oil
  • Juice of 1 large lemon
  • 1/2 Cup sugar, or other organic sweetener
  • 1/2 Cup blueberries
  • Lavender to garnish

Directions

For the Crust

Soak dates in warm water for 10 minutes, drain. Add to a food processer and blend until dates form into a ball. Remove and set aside.

Add raw walnuts or almonds to food processor and process into a meal. Add the dates back into the mixture and blend until a loose dough forms. Add a pinch of salt to taste.

Lightly grease a 12 slot muffin tin. Scoop in heaping 1 tbsp. amounts of mixture and press down with fingers. Pack tightly using a spoon or small glass, use wax paper as a barrier if the mix is too sticky. Set in freezer to firm.

For the Cake Filling

Add remaining ingredients to a blender and process until very smooth. Divide filling among the muffin tin. Add fresh blueberries or lavender as desired. Cover with plastic and place in freezer until hard, about 4 to 6 hours. Set out for a few minutes to soften, or serve frozen.

Nutritional Facts
Servings4
Calories Per Serving720
Total Fat52g80%
Sugar43gN/A
Saturated26g100%
Protein13g25%
Carbs64g21%
Vitamin A5µg1%
Vitamin B60.4mg21.4%
Vitamin C12mg20%
Vitamin E0.7mg3.4%
Vitamin K23µg29%
Calcium73mg7%
Fiber7g28%
Folate (food)35µgN/A
Folate equivalent (total)35µg9%
Iron5mg30%
Magnesium210mg53%
Monounsaturated14gN/A
Niacin (B3)2mg9%
Phosphorus403mg58%
Polyunsaturated8gN/A
Potassium870mg25%
Sodium12mgN/A
Sugars, added0.1gN/A
Thiamin (B1)0.3mg19.6%
Zinc4mg25%