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Set yourself up for the rest of the day with a healthy and hearty jump start…


Blueberry cheesecake breakfast bars

By Lacey Baier

Makes 10 square bars | Prep 15 mins plus soaking and freezing | Cook none | Calories 379 (per bar)


210g (1½ cups) raw cashews

480ml (2 cups) water, boiled

160ml (⅔ cup) full-fat coconut milk, refrigerated

freshly squeezed juice of 2 medium lemons

75g (⅓ cup) coconut oil, melted

80ml (⅓ cup) pure maple syrup

140g (1 cup) fresh blueberries


120g (1 cup) raw pecans

12 pitted dried dates

2 tbsp rolled oats, plus more for topping

1⁄8 tsp sea salt

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.