Fig Pistachio Vegan Cheesecake Recipe
Ingredients:
For the Crust:
– 1 cup Medjool dates, pitted
– 1 cup raw pistachios
– Pinch of salt
For the Cheesecake Filling:
– 2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
– 1/2 cup coconut cream (from a can of full-fat coconut milk)
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup or agave syrup
– 1/4 cup lemon juice
– 1 tsp vanilla extract
– Pinch of salt
For the Fig Compote:
– 1 cup dried figs, chopped
– 1 cup water
– 1 tbsp lemon juice
For Garnish:
– Chopped pistachios
– Fresh figs (optional)
Instructions:
Prepare the Crust:
1. In a food processor, blend the pistachios, dates, and salt until they form a sticky dough.
2. Press the mixture evenly into the bottom of an 8-inch springform pan lined with parchment paper. Place in the freezer while you prepare the filling.
