Vegan No Bake Blueberry Maple Cashew Cheezecake

It’s Tasty Tuesday, what does “hope” mean to you?

I’ve been passed a blogging relay baton by my sweet friend Kristy at Keepin’ it Kind. Hope is something I struggle with at times, you can hope to be healthier, hope to be stronger and hope to be a better person but those things can’t happen unless you act. So for me hope is a seed that grows until it leads to action.

Here are things that have given me hope to act lately:

The Olympics! I know, cliche, but isn’t it amazing to see what people overcome to get there? I like cheering for the underdogs, like double amputee Oscar Pistorius. I’ve resumed my running routine this week, because even though a break is good now and again, I have two able legs and should use them. Plus I have the bestest running buddy in the world to help give me hope and motivate me. Irresistible right?!?

My blogging family here online that gives  me so much support and hope for the future of a healthier generation. I act as part of that group, hopefully sharing something that can help another even if its simply to EAT MORE PLANTS.

Those of my religion give me hope for humanity as I watch them give selfless acts of service to others on a daily basis. Witnessing these acts and trying to give of myself in a similar way helps me to be more at peace with myself.

Lastly, choosing (an act) a plant-based diet gives me hope that I will live to a ripe old age without succumbing to heart disease, cancer, diabetes or a myriad of other ailments. In the meantime, I will enjoy a small slice of this simply amazing vegan, gluten-free cheezecake.

Blueberry Maple Cashew Cheezecake

For the crust:

1 C. dates

1 C. almonds

For the filling:

2 C. raw cashews, ground

1/2 – 1 C. pure maple syrup (depending on your sweet-o-meter)

1 t. sea salt

1/3 C. fresh lemon juice + zest from one lemon

2.5  C. water, divided

1/2  package Pamona’s Pectin, method below (do not use another brand of pectin or your cheezecake won’t set)

1 T. vanilla

6 oz fresh blueberries

Method: First make the crust by combining almonds and dates in food processor until fine. If dates are too dry and the mixture is crumbly, add a tablespoon or two of water and pulse until mixture starts to form a ball. Press crust into a lightly oiled 12 inch springform pan. Next make the cheezecake filling: Grind 2 C. cashews until fine in a power blender. Add 2 C. Boiling water, lemon juice, lemon zest, salt and pure maple syrup, I used half a cup of the pure maple syrup and thought it was plenty, but my husband said the recipe could have been improved by more sweetness, hence the pick your own sweetness above. Blend until smooth and creamy. Mix all of the small calcium packet from pectin box with the remaining 1/2 C. Water. Add half of the large pectin packet (about 4.5 teaspoons) and 1/4 C. of the calcium water to the blender and pulse until all thoroughly combined. Store remaining calcium water in the fridge and keep the pectin packet in your pantry and use for jam making or another cheezecake. Stir in blueberries by hand, being careful not to break any. Pour cashew cheezecake batter into the springform pan. Refrigerate uncovered for 5-6 hours or overnight before slicing and serving. Makes 16 servings.

Time to pass the baton to these very worthy bloggers and give you the reasons they inspire hope in me:

The Vegan’s Husband for awesomest new vegan on the blogging scene

Lucy at Lucy’s Friendly Foods for her incredible plant based culinary delights

Thom at Don’t Switch off the Light for his big vegan heart and compassion towards all living creatures, including spiders.

Big or Little Sis at My Sister’s Pantry for helping me to constantly and frugally reinvent myself in the kitchen, Even helping me to be more creative with my leftovers.

Heidi at Lightly Crunchy for helping me to be more, well, crunchy! Love her!

TTFN!

Update: For an insane Chocolate Version of this recipe, please visit this post

Photo Courtesy of Annie at An Unrefined Vegan