Japanese Matcha-Sesame Cheesecake with Black Sesame Crust

Ingredients

• 2 cups raw cashews, soaked 4 hours or overnight
• 1 cup silken tofu, drained
• 0.75 cup coconut oil, melted, divided
• 0.5 cup maple syrup, pure grade
• 2 tbsp matcha green tea powder, ceremonial grade
• 1 tsp vanilla extract, alcohol-free
• 3 tbsp lemon juice, fresh
• 1 cup black sesame seeds, for crust
• 1 cup almonds, ground finely
• 1 tsp white miso paste, for glaze
• 2 tbsp yuzu juice, or fresh lemon juice
• 1 tsp agar powder, for setting
• 0.25 cup water, for glaze
• 2 tsp white sesame seeds, for garnish

Instructions

1. 1

   Soak cashews in water for 4 hours or overnight. Drain completely before using.

2. 2

   In a food processor, combine drained cashews, silken tofu, 0.5 cup melted coconut oil, maple syrup, matcha powder, vanilla extract, and lemon juice. Blend until completely smooth and creamy, 3-4 minutes.