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Before you jump to EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your cooking area more green.
While it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. You get the highest energy savings by fully loading the dishwasher just before commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes instead of heat drying them.
The kitchen alone gives you many small methods by which energy and money can be saved. Environmentally friendly living is not really that difficult. Typically, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to easy no bake vegan blueberry cheesecake (not nut free) recipe. You can have easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Use Crust
- Get 1/2 cup pecans
- You need 1/2 cup almond flour or raw almonds
- Provide 1 cup pitted dates
- Get 1 tsp vanilla
- Get 1/4 cup melted coconut oil
- Get Pinch salt
- Use Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Prepare 3-4 Tbs lemon juice (or more if you like)
- Take 1/3 cup agave or maple syrup
- Provide 1 cup coconut milk
- Take 1 tsp vanilla
- Get 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Prepare 1/2 tsp salt
Instructions to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- You will definitely need a food processor for this and a spring form pan for the best results!
- First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight
- For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled
- Spray your pan. Push down crust as evenly as you can to the bottom of the pan. Freeze for 2 hours. Now for the filling
- In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice
- Blend this mixture very well the smoother the mix the better your texture
- Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well
- Once your crust is frozen add the filling right on top and freeze until it sets completely.
- Once everything is totally set. Remove from spring form pan and place on a cake plate !
- And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️
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