VEGAN LAVENDER & BLUEBERRY CHEESECAKE

A creamy, dreamy cheesecake that's completely dairy-free, with a blueberry and lavender compote that's practically a sonnet.

Vegan Lavender & Blueberry Cheesecake Recipe

Prep Time: 30 minutes

Cook Time: 4 hours 30 minutes (includes chilling time)

Serves: 8 guests

Ingredients:

  • For the Crust:
  • 1 cup almonds
  • 1 cup pitted dates
  • A pinch of salt

For the Filling:

  • 2 cups cashews, soaked for 4 hours or overnight
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • 1/2 cup blueberries (plus more for topping)
  • 1 tbsp dried lavender (for the compote)

For the Blueberry Lavender Compote:

  • 1 cup blueberries
  • 2 tbsp maple syrup
  • 1 tsp dried lavender

Instructions:

1. Prepare the Crust:

> In a food processor, blend almonds, dates, and salt until the mixture sticks together. Press into the bottom of a springform pan and set aside.

2. Make the Filling

> Blend soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla extract, and 1/2 cup blueberries until smooth.

> Pour over the crustminutes to blend the flavors.

3. Prepare the Compote

> In a small saucepan, heat 1 cup blueberries, maple syrup, and lavender over medium heat. Simmer until blueberries have broken down and the mixture has thickened slightly.

> Strain to remove lavender.

4. Assemble

> Pour the blueberry lavender compote over the cheesecake filling and use a knife to swirl into the filling.

5. Chill & Serve

> Refrigerate for at least 4 hours, or until set.

> Garnish with fresh blueberries and enjoy a slice of this dreamy, dairy-free delight.