Argentinian Dulce de Leche Cashew Cheesecake

Name: Argentinian Dulce de Leche Cashew Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups raw cashews; 1.25 cups coconut milk; 0.5 cup coconut sugar; 2 tbsp tahini; 12 whole dates; 1.25 cups almond flour; 1 cup walnuts; 0.5 cup coconut oil; 2 tsp vanilla extract; 1 tsp sea salt; 2 tbsp lemon juice

Prep 25 min · Serves 4 · medium

Vegan

A decadent no-bake vegan cheesecake featuring a rich cashew cream filling infused with caramelized coconut milk, topped with toasted walnut-almond crust and finished with a drizzle of tahini-date caramel. Light yet indulgent, with South American flair.

Ingredients

2 cups raw cashews
1.25 cups coconut milk
0.5 cup coconut sugar
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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