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Baked Vegan Blueberry Cheesecake

Name: Baked Vegan Blueberry Cheesecake
Ingredients: 1 cup oats (gluten-free if necessary); 3 cups blanched almond meal; 4 TBSP grapeseed or sunflower oil; pinch salt; 4 TBSP maple syrup; 1 cup cashews (soaked for 3-4 hours); 1 packet good quality organic silken tofu; 6 TBSP maple syrup; 1 TBSP nutritional yeast; 1 TBSP vanilla extract; 1 tsp tahini; Handful blueberries

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Ingredients

Crust

1 cup oats (gluten-free if necessary)
3 cups blanched almond meal
4 TBSP grapeseed or sunflower oil
pinch salt
4 TBSP maple syrup

Filling

1 cup cashews (soaked for 3-4 hours)
1 packet good quality organic silken tofu
6 TBSP maple syrup
1 TBSP nutritional yeast
1 TBSP vanilla extract
1 tsp tahini
Handful blueberries

Preparation

Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist
Press the mixture evenly on the base and sides of a lightly greased cake tin and try to go as high up the sides as possible
Place blueberries on top of the base
Add all the rest of the ingredients in a blender and blend until smooth
Pour the mixture over the base and blueberries and bake at 180°C for about 30-40 minutes
Check and shake the tin periodically and remove once the filling has set and has a jelly-like consistency no longer liquid
Remove from oven and allow to cool
Decorate and enjoy

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