Vegan Golden Milk Cheesecake

Vegan cheesecakes made out of cashews may not be new news to anyone, but it will never cease to amaze me. Cashews are magical. And the fact that they turn into a substance that resembles a cheesecake (to the point that my own family didn’t know the difference) is truly one of the best discoveries of the modern world. (Dramatic? Don’t think so!)

I’ve made lots of versions of this vegan cheesecake, but I have to say that this one may just be my favorite. Turmeric lattes, also known as golden lattes, have swept the wellness world and are one of my favorite warming winter drinks. So if I have the chance to turn it into a frozen dessert– you bet I’m going to.

It’s creamy, has a little spice (think chai), and the perfect amount of sweetness. Nothing makes me happier than a dish that tastes so decadent and satisfying, but is truly jam packed with nutrients. You could tweak this recipe so many ways, too. Add in frozen fruit instead of the turmeric/spices or try cacao for a chocolate version. You won’t be disappointed!

Couple of notes: make sure to add the pinch of pepper– turmeric becomes 2000x more absorbable when its with black pepper. Also, you could make this in a square pan and cut into bars. Options are endless!

  INGREDIENTS:

Crust:
1 [packed] cup pitted dates
1.5 cups coconut flakes, unsweetened
3/4 cup rolled oats
2 tbsp coconut oil
1 tsp cinnamon
1/4 tsp salt

Filling:
2 cups unsalted cashews, soaked overnight
1 cup full-fat coconut milk
1/4 cup coconut oil, melted
1/2 cup honey or maple syrup (I use a mix)
2 lemons, juiced
2.5 tsp turmeric
1 tsp cinnamon
1/2 tsp vanilla
1/2 tsp ground ginger
1/8 tsp cardamom
pinch salt + pepper

optional toppings: sesame seeds + coconut flakes

RECIPE:

Soak cashews overnight in water before starting anything!

Soak the pitted dates for 5-10 minutes in water to soften. Combine all crust ingredients into a food processor and run until fully combined. You may need to scrape down the sides a couple of times.

Pour into a spring foam pan and flatten down to form the crust. This kind of pan is the easiest because the outer rim is removable, but a pie dish can work as well.

Combine all filling ingredients into a blender and blend on high until silky smooth. If you have a Vitamix with the “tamper” (the stick that helps to move things around), use it. If you don’t, you just may have to stop it a couple of times to move things around. Worth it!

Pour over the crust and top with sesame seeds + coconut flakes, if you wish. Freeze overnight or for at least 6 hours.

Take out for a few minutes before cutting to let it soften a bit.