YOUR SOLIN GENERATED RECIPE
Blueberry-Lemon Cashew Cheesecake
Silken tofu and soaked cashews blended into a velvety lemon filling, layered over a rustic oat crust and finished with a handful of bursting blueberries.
INGREDIENTS
0.25 cup raw cashews
0.5 cup silken tofu
1.5 scoop vanilla vegan protein powder
0.25 cup rolled oats
0.5 cup fresh blueberries
1 tbsp lemon juice
1 tsp lemon zest
0.5 tbsp maple syrup
0.25 tsp vanilla extract
PREPARATION
Pulse the rolled oats in a food processor until they reach a coarse flour consistency.
Mix the oat flour with the maple syrup and press firmly into the bottom of a glass jar or ramekin.
In a high-speed blender, combine the soaked cashews, silken tofu, protein powder, lemon juice, and vanilla extract.
Blend the mixture on high until completely smooth and velvety in texture.
Fold in the lemon zest by hand to ensure the citrus flavor is evenly distributed.
Pour the lemon filling over the oat base and smooth the top with a spoon.
Top with the fresh blueberries and refrigerate for at least one hour to allow the cheesecake to firm up.