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Vegan Ginger Cardamom Cheesecake

This vegan ginger cardamom cheesecake is a gluten-free, dairy-free dessert featuring a creamy cashew and coconut-milk filling spiced with warming ginger and aromatic cardamom atop a naturally sweet nut and date crust — perfect for holiday gatherings or anytime you want a plant-based, spice-infused treat.
Prep Time
20
Minutes
Cook Time
n/a
Minutes
Makes
8
Servings
Serving
1 slice
Size
Calories
340-420
Per Serving

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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

1 teaspoon organic vanilla extract

Crust

1/2 cups raw almonds

18-20 medjool dates, pitted

1/2 cup raw walnuts or pecans

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 as I find most bakeries and restaurants do not have a good gluten-free, dairy-free recipe.

So my friend Shanel Sinclair, owner and baker at Augusta Street Kitchen in Providence, Rhode Island, sent me this awesome recipe for the best gluten and dairy-free cheesecake.

And what I love about it most is the warming spices added, such as cardamom and ginger.

I am a simple cook, so always appreciate recipes that are easy to prepare and taste great.

Now you and I can enjoy good cheesecake again and not have to worry about eating the wrong foods that makes us feel worse.

Like you, I am a foodie and love to enjoy great food. I think you’re going to love this recipe, so take a picture when you make it and post it on my blog and let me know what you think!

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 walnuts in a food processor.

Pulse all together until you get a sticky consistency and it’s all curly. 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.

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.

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