Vegan Cashew Cheesecake With Blueberry Preserve Glaze

Ingredients

Crust:

• 2 cup pitted dates
• 1 cup nuts (any nuts will do)
• 4 tbsp coconut oil

Filling:

• 4 cups broken cashews
• 2/3 cup coconut butter
• grated zest of 2 lemons
• squeezed juice of one lemon
• 4 tbsp maple syrup
• ½ tsp turmeric

Blueberry Jam Glaze

• 100 gm sugar
• 2 tablespoons cornstarch
• 1cup water
• 5 tablespoons of cup of Spreadit’s seasonal blueberry preserve

Method

1. Soak the broken cashews in cold water overnight. **
2. To prepare the crust, measure out all the ingredients as listed above and blend into a somewhat smooth and sticky paste. **
3. Press the crust paste with your fingers in a 9-inch spring form cake mould.
4. The crust should be about a half to an inch thick when flattened out completely.
5. Put the mould in the freezer to wait for the filling to be prepared.
6. Take all the filling ingredients and blend together into a smooth and silky mixture.
7. Pour the filling over the crust and let to set in the fridge for overnight.
8. Take the blueberry preserve add to sugar mixture.
9. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
10. Continue to boil about 2 minutes or until mixture is clear.
11. Once the cake is set, remove from the cake mould, cut into slices.
12. Pour cooled glaze over berried.
13. Top with sweet edible flowers for decoration. **
14. Serve cold and consume fast and repeatedly.