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.

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.

This vegan golden milk cheesecake is 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.

A 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. The options are endless!

Prep Time 15

Servings 12 slices

Equipment

1 High-speed blender

Ingredients

Crust:

1 cup medjool dates (pitted)
1½ cups small coconut flakes (unsweetened)
¾ cup rolled oats
2 tbsp melted coconut oil
1 tsp cinnamon
¼ tsp sea salt

Filling:

2 cups raw cashews (unsalted)
1 cup full-fat coconut milk (canned)
¼ cup melted coconut oil
⅓ cup maple syrup
2 lemons (juiced)
½ tsp vanilla extract
2½ tsp ground turmeric
2 tsp cinnamon
½ tsp ground ginger
⅛ tsp ground cardamom
⅛ tsp sea salt
pinch black pepper

Instructions

Soak cashews in just-boiled water for 15 minutes.
Soak the pitted dates for 5-10 minutes in water to soften. Drain. 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 round 8 or 9 inch parchment-lined 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.
Drain the cashews and combine all filling ingredients into a blender. Start on low and slowly turn to 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! You want it very smooth.
Pour over the crust and top with sesame seeds + coconut flakes, if you wish. Freeze overnight or for at least 4 hours.
Let sit at room temperature for 10 minutes before removing from the mold (you may need to help pull the springform pan apart.
If serving soon, let sit out at room temperature for 30 minutes. Otherwise, transfer to the fridge where it can live for up to one week in a container. Best enjoyed right out of the fridge!