“The Dad Special” is a celebration of food, family, and fathers who cook. Featuring chefs, celebrities, and kitchen crazy dads, this collection highlights meals — from family secrets to quick kid delights — meant to honor time spent at the table. Sanchez is often the special-occasion dessert maker in his household. But he says that he’s more regularly the “breakfast and lunch” dad, known for “pancakes in the morning and my pasta dishes during lunch.” Dinner is a big part of Sanchez family life. Everyone stops what they’re doing, and they all eat together. “Before every meal, we say a little prayer to say thanks for the food,” he says. “My son and daughter take turns on who leads the family prayer. Afterwards, my son always asks my wife and I ‘What was our favorite part of the day?’” If it’s being served, this cake is probably the answer.
Jonathan Sanchez’s No-Bake Blueberry Vegan Cheesecake Recipe
Ingredients For the Crust
1 cup medjool dates3/4 cup walnuts1/2 cup almonds1/2 tsp vanilla extract
For the Cheesecake Layer
2 1/4 cup “overnight soaked” raw cashews1/4 cup maple syrup2 tsp vanilla extract1/3 melted coconut oil1/4 lime juice1 cup blueberries
Directions: The crust The Cheesecake Layer The Blueberry Layer
