Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: A sweet, creamy and oh so yummy vegan cheesecake — without the cheese.
Watch more in our Vegan It with Lauren Toyota series:
To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:
Vegan Baked Blueberry Cheesecake
MAKES 8 to 10 servings
PREP TIME: 30 minutes + at least 4 hours for chilling the cheesecake
COOK TIME: 55 minutes
1 cup rolled oats (not quick cooking)
1⁄2 cup packed brown sugar
1⁄2 teaspoon sea salt
2 tablespoons vegan butter, melted
1 cup raw cashews (soaked in hot water for 20 minutes)
1 cup soft tofu
1 cup plain vegan cream cheese
1 cup granulated sugar
1⁄4 teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice
2 cups fresh or frozen blueberries
2 tablespoons freshly squeezed lemon juice
1⁄4 cup granulated sugar
Preheat the oven to 350°F.
To make the crust, in a food processor, pulse the rolled oats into a ﬂour. This should be a very ﬁne mixture with no large pieces of oats. Add the brown sugar, salt, and melted butter and pulse until the mixture comes together. It should press together when you pinch it.
Press the mixture in an even layer into the bottom of a 7 or 8-inch spring form pan. You can also press it into an 8- inch square baking dish. If using the square baking dish you can line it with parchment paper for easy removal or you can serve the baked cheesecake directly from the dish.
To make the ﬁlling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth.
Pour the ﬁlling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The center might look a bit soft, but it will ﬁrm up upon cooling.
Allow the cheesecake to cool completely. Refrigerate it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the spring form pan. Let the cake sit at room temperature for at least 30 minutes before serving to remove the chill.
To make the topping, combine all the ingredients in a saucepan over medium heat. Simmer for 6 minutes. Let cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings.
Store leftover cheesecake in the fridge for up to 7 days.
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