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Blueberry “Cheese” Cake

I love a good Cheesecake but not the dairy that comes with it.  So when I discovered this gluten-free, egg-free, dairy-free, and sugar-free alternative I was excited.  What I have found with this recipe is the secret is in the Cashews. Cashews give it that smooth creamy texture I miss from the dairy.  Cashews are also rich in fiber, protein, and healthy fats.  In addition, they are beneficial for those on a healing journey as they contain compounds known as proanthocyanins, which are a class of flavonols that suppresses cancer cell replication.  Top it off with a high in anti-oxidant blueberry layer and this cake is the best.  Bon Appétit!


For the Crust:

For the “Cheese” Cake:

For the Blueberry Layer: