Vegan Blueberry Cheesecake
with Coconut Yogurt
ready in 4 h. 25 min.
- non-fat cooking spray
- 1 ½ cups Cashews
- 2 cups Shredded coconut
- 2 Tbsps Coconut oil
- 4 cups Blueberries
- 0.333 cup light Agave syrup
- 1 ⅔ cups canned Coconut milk (chilled overnight)
- 2 cups Coconut yogurt
- 1 cup Silken tofu
How healthy are the main ingredients?CashewBlueberryCoconut milkAgave syrup
Spray the base and sides of a 20 cm | 8" springform cake tin with non-fat cooking spray. Line the base and sides with greaseproof paper.
Pulse together 4 ounces of the cashews with the desiccated coconut and coconut oil until the mixture resembles rough breadcrumbs. Press the mixture into the base of the lined tin and chill until needed.
Cook together 14 ounces of the blueberries with the agave nectar and a couple of tablespoons of water in a saucepan set over a medium heat. Once the blueberries are soft and juicy, puree them in a food processor until smooth.
Pass the puree through a fine sieve into a mixing bowl. Add the chilled coconut milk, yoghurt, and tofu, whisking until smooth. Scrape the mixture on top of the prepared base and chill for 4 hours.
Once set, turn out the cheesecake. Crush the remaining cashews and serve them as a garnish on top of the cheesecake, along with the remaining blueberries.