Small Differences Pt 3
A sweet finish to our series on small differences…
The third & final installment of our ‘small differences’ blog series is for those of you in our community with a sweet tooth. Incidentally, it’s vegan too if you are doing Veganuary.
This simple recipe for Cardamom, Vanilla & Pistachio Cheesecake is beautifully textured, subtly flavoured and packed with protein from the nut content – an important, nutritious quality for a vegan diet. What’s more, it’s quick and easy to make, and keeps well for days so you can keep returning to the fridge for another slice. A sprinkle of sea salt at the end of the recipe really lifts the flavours.
The recipe’s main component is cashew nuts, which can be turned into all kinds of surprisingly delicious vegan dishes. We offer them from our dried goods dispenser in our Faversham Food Hall, so you don’t need to buy an entire bag if you don’t want to.
Not familiar with our dried goods dispensers? They are really easy to use and feature a selection of sweet & savoury groceries, ranging from rice to pulses, muesli to chocolate brazils. Simply bring a container from home (you can also purchase one while shopping, or use a paper bag), fill up with exactly what you need, weigh & label and you’re good-to-go.
Cardamom, Vanilla & Pistachio Cheesecake
- For the Base
- 150g plain almonds
- 125g medjool dates, chopped
- 1tbsp coconut oil
- Pinch of salt
- For the Cheesecake
- 200g plain cashews, soaked in cold water for five hours
- 80ml coconut oil
- 125ml coconut milk (full fat)
- 3 tbsp lemon juice
- 1 tsp vanilla bean paste
- 1.5 tsps ground cardamom
- 65ml maple syrup
- For the Topping
- Cacao nibs
- 200g unsalted pistachios
- 2tbsps icing sugar
- 50ml cold water
- Soak cashews in cold water (overnight is best) for 6 hours. Drain well and set aside until ready to use.
- In a food processor, blitz almonds, dates and 1tbsp coconut oil and watch carefully until finely textured and crumbly (note: do not over blend as it will turn into a paste).
- Press firmly into the base of an oiled 9” tart tin.
- In the food processor, add cashews, coconut oil, coconut milk, lemon juice, vanilla, cardamom and maple syrup and blend until smooth creamy.
- Spread on top of the base until the tin is filled and place in the freezer until set (approx. 3 hours).
- Bring a pan of water to the boil and blanch pistachios for two minutes.
- Drain well and turn out onto a clean kitchen towel and rub gently until the brown skins come away.
- Add to the food processor and blend until it is a thick paste, adding icing sugar and a little water at a time until smooth and creamy.
- Spread on top of the cheesecake and sprinkle cacao nibs around the edges of the cheesecake to add texture and colour.
- Leave to set in the fridge for another 30 minutes until firm.
- To balance with the sweetness, you might like to sprinkle a little sea salt on top before slicing and serving.