This beauty of a cheesecake is full of plant-based, whole food goodness. It has no refined sugar, it’s gluten-free, and grain-free, too. Its creamy cashew-based cheesecake filling is sweetened with fresh mangoes and coconut nectar and it gets its gorgeous golden color from turmeric. This cheesecake would be a hit at any summer party, but who says you need a special occasion (or reason) to make a great dessert?
SCRUMPTIOUS RAW MANGO AND TURMERIC CHEESECAKE [VEGAN, GLUTEN-FREE]
SERVES
12-16
WHAT YOU’LL NEED:
FOR THE BASE:
1 1/4 cups almonds
1/2 cup shredded coconut
3/4 cup dates
Zest of 1 lemon
1/2 teaspoon vanilla powder
1/4 teaspoon sea salt
1 tablespoon coconut oil, melted
FOR THE FILLING:
2 1/2 cups cashews, soaked 2 hours, drained and rinsed
1 cup coconut milk
3/4 cup coconut oil, melted
Juice and flesh of 1/2 lemon
1/4 cup coconut nectar
2 tablespoons cacao butter, melted, or just use another 1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 cups mango, fresh if possible, chopped
2 teaspoons turmeric
