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Vegan Blueberry "Cheese" Cake (vegan, gluten-free)

Sweet, yet healthy, decadence
Print Recipe

Ingredients
  

Filling

  • 1 cup raw cashews soaked overnight
  • 1 cup coconut cream
  • 2 tbsp arrowroot starch
  • 3/4-1 cup lemon juice (depending on how tart your lemons are)
  • 1 1/2 tbsp lemon zest
  • 1 pinch salt
  • 1/4 cup maple syrup
  • 1/2 cup frozen blueberries

Crust

  • 1 cup gluten-free oats
  • 1 cup almonds
  • 1/4 tsp salt
  • 2 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 4 tbsp melted coconut oil

Instructions
 

  • Preheat your oven to 350 degrees F, and line an 8x8 baking dish with parchment paper.
  • Add oats, almonds, and coconut sugar to a high speed blender, and blend till a coarse flour like consistency is reached.
  • Add maple syrup and coconut oil till a slight crumb begins to form, and the dough begins to stick together.
  • Transfer your crust to your baking dish and press down until one even layer is achieved.
  • Bake for 15 minutes at 350, then increase your temperature to 375. Bake for an additional 5 minutes.
  • Reduce heat of oven bake to 350 degrees F.
  • Add all filling ingredients to a clean high speed blender and blend till smooth. Taste the filling mixture and adjust sweetness or tartness to your taste preferences.
  • Pour filling over crust, and spread into an even layer.
  • Bake for 20 minutes or until the edges look slightly dry and the middle just slightly jiggles.
  • Allow to rest at room temperature for 10-15 minutes.
  • Place in the refrigerator for at least 4 hours, preferably overnight.
  • Enjoy!

Notes

**based on Minimalist Baker’s recipe for Vegan Lemon Bars**