Cashew-Cream Cheesecake With Blueberry Compote

Cashew-Cream Cheesecake With Blueberry Compote

Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?


A decadent cashew-cream cheese base and a perfectly sweet, jammy blueberry topping will leave you coming back for seconds of this next-level cheesecake from Lauren Toyota’s cookbook Hot For Food Vegan Comfort Classics.

What you need:

For the crust:
1 cup rolled oats (not quick cooking)
½ cup packed brown sugar
½ teaspoon sea salt
2 tablespoons vegan butter, melted

For the filling:
1 cup raw cashews, soaked in hot water for 20 minutes
1 cup soft tofu
1 cup vegan cream cheese
1 cup granulated sugar
¼ teaspoon grated lemon zest and 1⁄4 cup freshly squeezed lemon juice

For the blueberry topping:
2 cups fresh or frozen blueberries
2 tablespoons lemon juice
¼ cup sugar

What you do:

  1. For the crust, preheat oven to 350 degrees. Into a food processor, pulse rolled oats into a fine flour. Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7- or 8-inch springform pan lined with parchment paper, press mixture into an even layer.
  2. For the filling, drain and rinse cashews. Place in a high-powered blender with remaining ingredients and blend until very smooth.
  3. Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.
  4. Allow cheesecake to cool completely and refrigate overnight or at least 4 hours. Remove sides of springform pan, and let cake sit at room temperature for 30 minutes before serving.
  5. For the topping, into a saucepan over medium heat, combine all ingredients and simmer for 6 minutes. Let cool before serving over cheesecake. Store leftover cheesecake in fridge for up to 7 days.
For more plant-based recipes like this, read:

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