Tap into the flavorful world of vegan desserts with our spectacular Turmeric and Coconut Vegan Cheesecake, a mouth-watering treat that brings together whirlwinds of tastes à la turmeric and coconut, all without any dairy.
Ingredients List
Whip up a culinary masterpiece that sweeps your taste buds off their feet with these simple ingredients:
• 2 cups of raw cashews (soaked overnight)
• 1 cup canned coconut milk (full fat)
• 1/4 cup of coconut oil (melted)
• 1/3 cup of pure maple syrup
• Juice of 1 lemon
• 1-2 teaspoons of Turmeric powder
• 1 teaspoon of vanilla extract
• 1/2 tablespoon orange zest
For the Crust:
• 1 cup of pitted Medjool dates
• 1 cup of almonds
• 1/4 teaspoon of sea salt
Instructions
Begin your culinary journey by placing almonds and dates into a food processor. Process them until they form a dough-like consistency, and then press this mixture into the bottom of a springform pan to form the crust for our vegan cheesecake.
Now, time to work on the filling. Thoroughly drain your soaked cashews. Place them in a blender together with coconut milk, coconut oil, maple syrup, lemon juice, turmeric, vanilla extract, and orange zest. Blend until velvety smooth.
Pour the blended concoction over the crust, gently smoothing the top. Pop this into the freezer for around 4-5 hours or until firm.
As the final touch, plate it right before you’re ready to indulge in it, and garnish with a sprinkle of shredded coconut.
Cooking Time & Servings
This Turmeric and Coconut Vegan Cheesecake recipe requires a preparation time of 20 minutes, no baking time, and freezing time of 4-5 hours. This sweet spectacle can serve 8-10 dessert lovers.
Nutritional Information
Our Turmeric and Coconut Vegan Cheesecake isn’t just about the sensory fusion of flavors but also serves as a gold mine of health benefits. Each serving comprises of:
• Total Calories: 350
• Grams of Fat: 20
• Grams of Protein: 10
• Carbohydrates: 30
• Turmeric: 2 grams
Tips and Tricks
To elevate your experience when making the Turmeric and Coconut Vegan Cheesecake, remember these handful tricks. Don’t fret if you can’t find cashews; raw blanched almonds or macadamias make for perfect substitutes. If you don’t have a springform pan, a regular cake pan lined with parchment paper works just fine.
In conclusion…
This recipe not only tantalizes your taste buds but also serves as a testament to the power of plant-based ingredients. We encourage you to share your version of the Turmeric and Coconut Vegan cheesecake with us. We’d be beyond delighted to see how you brought this recipe to life!
Frequently Asked Questions
Can I use fresh turmeric instead of powder?
Yes, you can absolutely use fresh turmeric.How long does this cheesecake last?
This vegan cheesecake can last up to 5 days if properly refrigerated.Can I use any other kind of nut?
Yes, you may use almonds or macadamias as a substitute for cashews.Can I use honey instead of maple syrup?
Yes, feel free to substitute maple syrup for honey if preferred.Do I have to soak the cashews?
Yes, it’s necessary to soak the cashews overnight to achieve a creamy consistency.
So, let’s roll up our sleeves, put on our chef hats, and embark on this flavorful adventure that is the Turmeric and Coconut Vegan Cheesecake. Happy Cooking!
