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Cheesecake vegan with blueberries, lemon and pistachio

ingredients

servings

1

Wasa Whole Grain

54 grams

Water

to taste

Stevia powder

to taste

Ground cinnamon

1 gram

Tofu

200 grams

Lemon flavour

4 unit

Blueberries

80 grams

Agar agar powder

3 grams

Soy drink

1 spoon

Desserts from Italy - Lazio

Cheesecake vegan with blueberries, lemon and pistachio

Cheesecake vegan with blueberries, lemon and pistachio

vegan with gluten high in iron high in calcium high in potassium with good fats

ready in

3 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake vegan with blueberries, lemon and pistachio

A perfect cheesecake for the summer, fresh and delicious, with the combination I love: cranberries and pistachio!

Cheesecake vegan with blueberries, lemon and pistachio step 1

step 1

Chop 6 slices of home with water, stevia and cinnamon until you get a dense, porridge type compound. Place this as a base in a flat cake.

Cheesecake vegan with blueberries, lemon and pistachio step 2

step 2

Blend tofu (velvety, not normal), stevia, blueberries, lemon flavor. Add agar agar dissolved in warm soy milk and whisk again. Place cream on a base

Cheesecake vegan with blueberries, lemon and pistachio step 3

step 3

Place it all in the fridge for 3 hours at least.

Cheesecake vegan with blueberries, lemon and pistachio step 4

step 4

Extract and serve with pistachio cream and other blueberries.

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