Blueberry No-Bake “Cheesecake”

Start whipping the chickpea liquid (aquafaba) into a foam. When it begins to stiffen, add the lemon juice, sweetener, and tapioca starch, continuing to whip until you reach a stiff peak consistency.

Gently fold in the plain Plain creams, cardamom, vanilla extract, ground vanilla, and a pinch of salt.

Mix 30 g of vegan protein powder into the cream until lump-free, then incorporate it into the main mixture. Spread the batter into your chosen mold and let it set in the freezer.

For the fruit jelly topping, cook the blueberries, then bring to a boil with the agar-agar. Pour this mixture over the top of the set base.

Let the dessert rest in the refrigerator overnight before serving.