Cashew-Cream Cheesecake With Blueberry Compote
Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?
July 14, 2024
A decadent cashew-cream cheese base and a perfectly sweet, jammy blueberry topping will leave you coming back for seconds of this next-level cheesecake from Lauren Toyota’s cookbook Hot For Food Vegan Comfort Classics.
What you need:
For the crust:
1 cup rolled oats (not quick cooking)
½ cup packed brown sugar
½ teaspoon sea salt
2 tablespoons vegan butter, melted
For the filling:
1 cup raw cashews, soaked in hot water for 20 minutes
1 cup soft tofu
1 cup vegan cream cheese
1 cup granulated sugar
¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
For the blueberry topping:
2 cups fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup sugar
What you do:
- For the crust, preheat oven to 350 degrees. Into a food processor, pulse rolled oats into a fine flour. Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7- or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
- For the filling, drain and rinse cashews. Place in a high-powered blender with remaining ingredients and blend until very smooth.
- Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
- Allow cheesecake to cool completely and refrigate overnight or at least 4 hours. Remove sides of springform pan, and let cake sit at room temperature for 30 minutes before serving.
- For the topping, into a saucepan over medium heat, combine all ingredients and simmer for 6 minutes. Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.
For more plant-based recipes like this, read:
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