12/21/2025
🍃If you are like me, I love a good cheesecake.
But since I eliminated gluten and dairy from my diet many years ago, I have rarely had the chance to enjoy cheesecake.
🍃Here is one you can make for the upcoming holiday that is easy and delicious!
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Ingredients: 🍃
1 1/2 cups organic soaked cashews
1/4 cup organic lemon juice
1/2 cup organic raw honey or maple syrup
1/2 cup organic coconut milk
2 teaspoons organic ground Ginger powder
1 teaspoon organic ground Cardamom
1/4 teaspoon sea salt
2 teaspoons organic vanilla extract
Crust🍃
3/4 cups raw almonds
15-16 medjool dates, pitted
1/2 cup raw pecans
Directions 🍃
Soak cashews in a large bowl with hot water. Make sure to
cover cashews completely with the water.
🍃Allow to sit for about 2 hours. While that sits, combine almonds, dates and pecans in a food processor.
🍃Pulse all together until you get a sticky consistency and it’s all clumped together.
**Be careful not to pulse too long or you will get a nut butter consistency.
🍃Remove the crumb crust to a separate bowl.
Next, drain the water from the cashews and rinse under cold water.
🍃Add them to the food processor along with maple syrup, lemon juice, coconut milk, ginger, cardamom, salt and vanilla.
➡️ Blend for 2-3 minutes or until completely smooth.
In a pie dish, add the nut crumb mixture and press down to form a crust.
➡️ You most likely won’t have enough to cover the sides of the pan so just cover the bottom. (feel free to double the crust recipe if you want a fully covered pie)
➡️ Pour the whole creamy cashew mixture on top. Cover and freeze for up to 2 weeks.
🍃To serve, thaw for 30 minutes before eating. Optional:
Garnish with fresh ginger pieces, cardamom pods or a dash of cinnamon.
Full recipe link 🔗 https://dariningelsnd.com/vegan-ginger-
cardamom-cheesecake/