How to make
Put the cashews in a large bowl, fill it with water and leave them in it overnight.
Prepare the base for the vegan cheesecake:
Pour the walnuts in a blender and blend until they're finely ground. Add the dates, coconut, salt and coconut oil.
Blend until the mixture is smooth. Pour it on the bottom of a cake ring form. Press it down well. Put it in the fridge while you prepare the cream.
For the cream:
Put the walnuts in a blender, then add the blueberries and blend for 2-3 minutes. Add the maple syrup, lemon juice, lemon peel, vanilla and coconut milk.
Blend until the mixture is smooth and creamy - about 2-3 minutes.
Pour the blueberry cheesecake cream over the base in the cake tin and distribute it evenly.
Put the vegan blueberry cheesecake in the fridge and leave it overnight or until it has completely set.
Garnish it with blueberries.
