Monkey Bread, Pull Apart Bread . . . whatever you want to call it — but make it vegan, gluten free, and Blueberry Cheesecake!
Not only is this recipe super easy and fun, but this bread is so soft, moist, fluffy and just oozing with blueberries. And you can’t forget the cashew cream cheese glaze!
Think blueberry cheesecake mini donuts. But with clean ingredients you can enjoy for breakfast, while still being a satisfying dessert!
Vegan Blueberry Cheesecake Monkey Bread
A summery twist on the classic monkey bread. Moist, soft, fluffy, oozing with blueberries and topped with a cashew cream glaze.
Ingredients
For the Dough
- 1½ cups oat flour
- ½ cup almond flour (or sub more oat flour)
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ tsp salt
- 1 tbsp baking powder
- ¾ cup unsweetened almond milk
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Coating
- 2 tbsp vegan butter (melted)
- 1½ tsp cinnamon
- ¼ cup coconut sugar
Cashew Cream Cheese Glaze
- ⅓ cup raw cashews (soaked in hot water 30 mins minimum)
- ¼ cup full fat canned coconut milk
- 1 tbsp maple syrup
- juice of ¼ lemon
- splash of vanilla
- pinch of salt
Instructions
- Preheat the oven to 350°.
- In a large bowl, combine dry ingredients.
- Combine wet ingredients in a separate bowl.
- Mix dry and wet ingredients until a sticky, but rollable dough is formed. Add more flour or milk as needed.
- Gently fold in the fresh blueberries.
- Prepare the coating: in one bowl, melt the vegan butter. In another bowl, combine the coconut sugar and cinnamon.
- Using your hands, roll the dough into small balls (about 1 inch). Dip each ball in the melted butter, then coat in the cinnamon sugar mixture. Transfer to a parchment lined loaf pan.
- Repeat and arrange the balls in the pan.
- Bake for 40-45 minutes or until toothpick comes out clean.
- Prepare the cashew cream cheese glaze: blend all ingredients in a good blender or food processor or until smooth.
- Serve with cashew cream glaze and enjoy!
