Desserts

Lemon Turmeric Vegan Cheesecake with Blueberries

20

This easy, paleo Lemon Turmeric Vegan Cheesecake is made from cashews and has a blueberry swirl! It’s so creamy you’ll never know it’s dairy, grain and gluten free!

12
For the cheesecake:
3 Tbsp Flax seed meal
12 1/2 Tbsp REBBL Turmeric Lemon Tart, divided * (about 1/2 of a single 10oz bottle)
2 1/2 Cups Roasted cashews, soaked in water overnight**
1 Cup Unsweetened apple sauce
1/2 Cup + 2 Tbsp Coconut sugar
1/4 Cup Honey
2 1/2 Tbsp Coconut oil, melted
1/2 tsp Ground turmeric
Pinch of sea salt
For the blueberry sauce:
1 Cup Fresh blueberries
2 Tbsp REBBL Turmeric Lemon Tart
1 Tbsp Honey
For the crust:
1/3 Cup Coconut oil, softened to room temperature (should be the consistency of soft butter)
3 Tbsp Honey
3/4 Cup Coconut flour, sifted (66g)***
Pinch of sea salt
Preheat your oven to 350 degrees. Place the flax seed meal into a medium bowl. Pour 7 1/2 Tbsp of the REBBL elixir into a liquid measure and microwave just until warm, about 30 seconds. Pour the warm REBBL...
See the full directions on my site
Nutritions

Calories
710

Sodium
23mg
0% DV

Fat
54g
83% DV

Protein
9g
19% DV

Carbs
35g
11% DV

Fiber
3g
13% DV

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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