Starry Night Thai Vegan Cheesecake

Allergens

Cashew, Coconut

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup agave nectar
• 1 tbsp lemongrass paste
• 1 tsp ground ginger
• 1 cup almond flour
• 3/4 cup oat flour
• 1/2 cup melted coconut oil
• 1/4 tsp sea salt

Instructions

1. Drain and rinse soaked cashews. In a high speed blender, combine cashews, coconut cream, agave nectar, lemongrass paste, and ground ginger. Blend until smooth and creamy.
2. In a large mixing bowl, combine almond flour, oat flour, sea salt, and melted coconut oil. Mix well to form a dough.
3. Press the dough evenly into the bottom of a 9 inch springform pan lined with parchment paper. Chill in the freezer for 15 minutes.
4. Pour the cashew mixture on top of the chilled crust, smoothing it out evenly. Return to the freezer for at least 4 hours or overnight.

Chef’s Insight

Allow the cheesecake to sit at room temperature for 10 minutes before cutting, as it will be firmer when frozen.

Notes

This recipe is vegan, gluten-free, and dairy-free.