Lemon blueberry cheesecake

Crust;

25 vegan graham crackers or gluten-free cookies

4 tablespoons melted vegan butter 

Process crackers with melted butter. Then press on a 9" spring form pan and bake for 10 mins at 350°

Filling;

2 cups cashews, soaked overnight and rinsed

1 can chickpeas, drained and rinsed

1 tsp vanilla extract

1tbsps of lemon zest

2tbsps of arrowroot

1/2 tsp salt

1/2 cup maple syrup

3tbsps apple cider vinegar

1 can of coconut milk

Combine all filling ingredients.

Blend or use a high-speed processor.

Then pour onto crust and bake for 45 mins at 350°

Let sit to cool then keep in the refrigerator overnight.

Topping;

2 cups frozen or fresh blueberries, cook on medium heat.

Add 1 tsp of arrowroot, stir until thicken then set aside.

Right before serving add topping. Enjoy!