Dairy-Free Pistachio Cheesecake
This dairy-free pistachio cheesecake is rich, creamy, and full of sweet nutty flavor. Made with vegan cream cheese and Let’s Do Organic Heavy Coconut Cream, it’s the perfect plant-based dessert...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at store.edwardandsons.com.
Cooking tools:
- Food processor
- Springform pan
- Parchment paper
- Aluminum foil
- Baking sheet
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Refrigerator
- Spatula
- Microplane
- Chef's knife
- Cutting board
- Kitchen scale
- Pan
- Whisk
- Plastic wrap
- Cooling rack
Ingredients
- 150g vegan plain cookies
- 3 1/2 tbsp vegan butter (50g)
- 1 cup Let’s Do Organic Heavy Coconut Cream* (220g)
- 8 oz vegan cream cheese
- 1 cup pistachios (175g)*
- 1 tsp matcha (optional, for color)
- 1/2 cup sugar
- 2 tbsp cornstarch
- juice & zest of 1/2 lemon
- 2 tsp vanilla bean paste or vanilla extract
- pinch of salt
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