Raw-ish Lemon Blueberry Cheesecake

This recipe was supersimple, totally delicious, and a burst of sunshine!

I cheated a bit and bought a graham crust from Wholly Wholesome, but next time I promise I'll make my own and raw so that my recipe is 100% raw.

Raw foods are fabulous for warm weather.  They are cooling and enzymatic and packed with immediately available energy for active days in the sun.

Here's how I did it:

Ingredients (makes 2 pies):

• 3 1/2 cups raw cashews soaked and drained (*a little tip- soaking longer and blending longer will produce a smoother filling like cream cheese, soaking for an hour or less and blending a bit less will produce a grainier/lumpier which resembles a ricotta type consistency...it's up to you;))
• zest of 2 lemons
• 3/4 cup lemon juice
• 2/3 cup melted coconut oil
• 2/3 cup agave
• seeds of 1 vanilla bean
• 1 pint of blueberries (or as many as you'd like to pack on there)
• 2 pie shells

1. Place the cashews, lemons, zest, oil, agave, and vanilla in the bowl of a food processor or blender and blend away.
2. Fill the pie shell with the lemon cheesecake filling.
3. Top with blueberries.
4. Freeze for 2 hours or refrigerate for at least 4 hours.
5. Serve as is!