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Vegan Cheesecake With Meyer Lemon, Blueberry, and Lavender

Vegan Cheesecake With Meyer Lemon, Blueberry, and Lavender

I recently hosted a pop-up dinner with an edible flower theme, and this vegan blueberry cheesecake was one of the desserts I served. It was so pretty that I decided to share the recipe – as a raw and vegan blueberry cheesecake it’s bursting with summer flavors of berries, Meyer lemon and lavender that are layered to create a fun colorful effect.

One of the most aromatic and fragrant aspect of this cake is the lavender flavor. It can be used much like rosemary, complementing both sweet and savory dishes. The leaves can be used in cooking, but most of the essential oils are found in the blossoms, which have a subtly sweet, citrus flavor. Blueberries are also in season now, and they pair nicely with lavender while adding a lovely purplish-blue hue.

Chef Rachel Carr is the chef and creative head of Plantcraft, and LA-based vegan pop-up. Rachel has led the kitchens at a variety of vegan and vegetarian restaurants across the country including: Cru Restaurant, SunCafe, Chavela (LA) and Six Main (CT). She currently cooks at By CHLOE in Silverlake.

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Vegan Blueberry Cheesecake Recipe by Chef Rachel Carr

Ingredients

For the lemon layer:

  • 2 cups cashews, soaked 2 hours then drained and rinsed
  • 1 1/2 cups apple, peeled and chopped
  • 1 cup coconut oil, melted
  • 1 cup agave or maple syrup
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons + 1 teaspoon nutritional yeast
  • 2 tablespoons lecithin granules
  • 1 1/2 teaspoons sea salt

For the blueberry-lavender layer:

  • 2 cups cashews, soaked 2 hours, then drained and rinsed
  • 10 drops lavender essential oil
  • 1 1/2 cups apple, peeled and chopped
  • 1 cup coconut oil, melted
  • 1 cup maple syrup
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons + 1 teaspoon nutritional yeast
  • 2 tablespoons lecithin granules
  • 1 1/2 teaspoons sea salt
  • 1 pint blueberries

For the crust:

  • 2 cups raw walnuts
  • 6 large dates, pitted and chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt

For the lavender simple syrup:

  • 2 cups filtered water
  • 2 cups lavender leaves and blossoms
  • 1 cup evaporated cane sugar

For garnishes:

  • 1 bunch lavender flowers
  • 1 pint blueberries
  • Lavender syrup

Steps

For the crust:

  1. Add the raw walnuts to a food processor and pulse until the nuts are in fine pieces.
  2. Then, add dates, cinnamon, and sea salt to the walnuts and pulse until the mixture begins to stick together.
  3. Press into a 12″ plastic-lined spring form or pie pan.

For the lemon cheesecake layer:

  1. Place soaked, rinsed cashews in a blender with the apple, coconut oil, maple syrup, lemon juice, vanilla, nutritional yeast, lecithin granules, and sea salt. Blend until smooth.
  2. Taste and adjust with more maple syrup, salt, and/or lemon juice. Set aside.

For the blueberry-lavender cheesecake layer:

  1. Place the soaked, rinsed cashews in a blender with lavender essential oil, apple, coconut oil, lemon juice, vanilla, nutritional yeast, lecithin granules, blueberries, and sea salt.
  2. Blend until smooth.
  3. Taste and adjust with more maple syrup, salt, and/or lemon juice. Set aside.

For the lavender syrup:

  1. Bring filtered water to a boil.
  2. Add lavender to the water and turn heat to low.
  3. Simmer lavender for 45 minutes or until reduced by half.
  4. Add the cane sugar and simmer for another 15 minutes until the sugar is dissolved or until the syrup easily coats the back of a spoon.

To assemble your layered, vegan cheesecake:

  1. Add the lemon cheesecake layer filling to the prepared pan. Chill until firm, about one hour.
  2. Pour the lavender-blueberry layer on top of the lemon layer. Chill until entire cake is firm.
  3. To finish, coat the garnish blueberries with the lavender syrup before garnishing the cheesecake. Drizzle more syrup on each slice of cake.

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