Matcha-White Miso Cheesecake with Black Sesame Crust

Ingredients

• 0.5 cup raw cashews, soaked 2 hours or boiled 10 min
• 2 tbsp coconut oil, melted
• 3 tbsp black sesame seeds, toasted
• 2 tbsp almond flour
• 2 tbsp maple syrup, divided
• 0.5 tbsp white miso paste, mild, creamy variety
• 1 tsp matcha powder, culinary grade
• 0.25 cup coconut milk, full-fat, canned
• 1 tsp lemon juice, fresh
• 0.25 tsp vanilla extract
• 0.5 tsp yuzu zest, or lemon zest
• 1 pinch sea salt

Instructions

1. 1

   Soak cashews in hot water for 2 hours, then drain completely and pat dry.

2. 2

   In a food processor, pulse black sesame seeds, almond flour, and 1 tbsp melted coconut oil until crumbly. Stir in 0.75 tbsp maple syrup and pinch of salt until mixture holds together when pressed.