New Cookbook Alert:Tahini & Turmeric Recipe

Recipe By Honest Cooking

We’ve been making dairy-free cheesecake for years, and we’ve always used dairy-free cream cheese as our base. That is until we discovered how ground, soaked cashews have the extraordinary ability to mimic pretty much every single dairy product from ricotta to cream cheese. Cashews are incredibly versatile. In this recipe, they work beautifully with the tahini (which also adds a subtle nutty flavor), and the result is a rich and creamy cheesecake. The slightly tart pomegranate seeds cut through the creaminess of the cashew and tahini base, also providing a touch of crunch. To further accentuate the middle eastern flavors of this luscious dessert, we make the crust with dates and pistachios. This recipe works best when prepared in a 7-inch springform pan. You can use a bigger mold if that is what you have on hand, but take into consideration that the cheesecake will not be as tall. The leftover cheesecake can be frozen in an airtight container for up to a month. We recommend removing the pomegranate seeds from the top before freezing.

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Ingredients for New Cookbook Alert:Tahini & Turmeric Recipe

  • 1 cup Raw Cashews
  • 3/4 cup Boiling water
  • 1 tablespoon 1 cup plus shelled pistachios
  • 10 Pitted dates or 10 pitted medjool dates
  • 1/2 tablespoon 0.5 cup plus tahini
  • 0.17 cup Pure maple syrup
  • 1.50 tablespoon Coconut Oil Melted
  • 1.50 tablespoon Unsweetened nondairy milk
  • 1/2 tablespoon Freshly squeezed lemon juice
  • 1/4 teaspoon Pure vanilla extract
  • 1/2 cup Vegan chocolate chips
  • 1 teaspoon Coconut oil
  • 1/2 cup Pomegranate seeds
Nutrition
value
1629
calories per serving
107 g Fat40 g Protein124 g Carbs16 g FiberOther

Current Totals

  • Fat
    107g
  • Protein
    40g
  • Carbs
    124g
  • Fiber
    16g

MacroNutrients

  • Carbs
    124g
  • Protein
    40g
  • Fiber
    16g

Fats

  • Fat
    107g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    14mg
  • Vitamin A
    204mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    1mg
  • Vitamin B9
    114mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    14mg
  • Vitamin E
    8mg
  • Copper
    4mcg
  • Magnesium
    559mg
  • Manganese
    3mg
  • Phosphorus
    1146mg
  • Selenium
    40mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Honest Cooking