From the kitchen
No-Bake Cashew Cheesecake
The signature cashew milk dessert, a fully dairy-free cheesecake set with nothing but chilled cashew cream, no baking required.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 cups Raw Cashews, soaked 4 hours or overnight
- 1/2 cup Cashew Milk
- 1/3 cup Honey or Maple Syrup
- 1/4 cup Melted Coconut Oil
- 2 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 1 batch Graham Cracker Crust, pressed into a springform pan
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, cashew milk, honey, melted coconut oil, lemon juice, and vanilla in a high-powered blender.
- Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and no grit remains.
- Pour over the prepared crust and smooth the top.
- Freeze at least 6 hours, or overnight, until firm. Let soften 15 minutes at room temperature before slicing.
Kitchen note
This is the entire premise of this book distilled into one dessert. No eggs, no gelatin, no baking, cashew milk's own natural richness and the coconut oil's cold-set fat are doing all the structural work.
Culinary Library
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