Vegan Blueberry Cheesecake Mousse

cinnamonandcoriander.com

Olga Virata

1 cup raw cashews soaked for a minimum of 30 minutes

1 cup frozen wild blueberries

1 tablespoon lemon juice

1 pinch salt

¼ cup hot coconut milk or other plant based milk

2 tablespoons coconut oil melted

¼ splash of vanilla extract optional - I used a clear one to not mess with the color

Fresh blueberries as garnish optional

Directions at cinnamonandcoriander.com

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