Vegan Matcha Cheesecake with Blueberries
This vegan matcha cheesecake is not only a feast for the eyes but your plate as well. It combines a raw, naturally sweetened crust made with almonds and dates with a raw, creamy filling, packed with the distinct matcha green tea flavour.
Ingredients
CRUST
- 1 1/2 cup dates
- 1 1/2 cup almonds
- 2 tbsp coconut oil
FILLING
- 2 1/4 cup raw cashews soaked overnight
- 1/2 cup coconut oil
- 1 medium lime juiced
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- Pinch of salt
- 3 tsp matcha powder
Instructions
DIRECTIONS
- In a medium-sized bowl, cover cashews with water and let them soak overnight, or for at least 6 to 8 hours.
- Alternatively, soak them in boiling hot water for 1 to 2 hours. Drain well and set aside.
- To make the crust, add the dates to a food processor and blend them into a paste. Remove and set aside.
- Blend the almonds into a meal, then add the date paste and coconut oil, and blend until a loose dough forms.
- Line a 7-inch pie pan or cake dish with baking paper, add the crust dough and press it down with your fingers until distributed evenly.
- To make the filling, add all the filling ingredients to a high-speed blender, and blend until perfectly smooth.
- Pour the filling into the crust and tap a few times to release any air bubbles.
- Cover loosely with a plastic wrap and freeze until set, about 3 to 4 hours.
- To serve, leave it at room temperature until slightly soft to the touch, about 15-20 minutes.