Simple, cashew-free raw vegan cheesecake slice, made with mild sweet pistachios. Gluten-free, rich, delicious dessert with a gorgeous green color. No dairy.
As you have probably noticed that I love vegan raw cakes made with delicious and nutritious ingredients. Some of them contain cashew nut which some people can be allergic from.
This pistachio cake is completely cashew nut free and I love pistachios because they are one of the most nutritious (and prettiest) little nuts, and I wanted to highlight them in this dessert.
This cake is really lovely — very simple, but the flavor of the pistachios comes through nicely. And the color they lend to the filling is also very gentle and pretty in real life.
½ cup raw pistachios
1 soft medjool date, pitted
½ tbsp maple syrup
½ tbsp coconut oil
½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
3 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond milk
1 tsp pure vanilla extract
⅛ tsp salt
¼ cup more chopped raw pistachios
Edible rose petals
Edible heather flowers
1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 5” springform pan and press down into a flat even crust. Freeze while working on the next layer.
2. Make sure all filling ingredients are at room temp. Blend everything, except the additional 1/4 cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
3. Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).