For someone who didn’t like cheesecake BIWV (before I went vegan), I am a pretty big fan of vegan varieties. This Golden Milk Cashew Cheesecake combines the gorgeous turmeric, cardamom, pepper and maple flavours of golden milk with a creamy cashew and tofu cake and ginger nut biscuit base. The flavours are subtle but this yellow concoction is anything but a wallflower.
The last few weeks have been a little higgledy-piggledy with much goings on at Goodness headquarters. The Elf begins kindergarten next year (what!?) and we’ve been attending open days and parent nights, the Husband is super busy planning wind farms and our builder, bless his socks, is finishing up our house. That’s right folks, after six years of renovating, our house is done. Almost done. Pretty darn close to done. OK, we have to paint but I am choosing to overlook that. Our guest house with too many walls and tiny rooms is now just our house and the only guests will be our family and friends. It has been a long and sometimes, often-times, frustrating road but we made it.
And me? Well, I’ve been working through the process of signing a cookbook deal. I just said that out loud and Holy-Moly it’s sounds so…real and GROWN UP. I am a forty-something grown up, girl! Assuming the publisher doesn’t break up with me in the next week or the contract demands giving them my daughter, I will sign next week. I should wait until I sign before I announce it here but, here’s the thing…I am going to do a cookbook with or without the support of a publisher. If it all goes to pot, I’ll self-publish or door knock like I always planned. I am so incredibly lucky and blessed to have come across people who do support me and do think I have something to say; they are lovely people to be working with and I am so incredibly grateful to them. However, at the beginning of the year I set myself the task of getting this ball rolling, somehow. The publishers found me, it’s true, but I do believe there is something to be said for putting your wishes out there and seeing what the universe says. Maybe it’s yes. Maybe it’s no. Maybe it’s something better, something you never even thought of. Or maybe it’s just different. It’s taken me a long time to realise that if you ask for nothing, that’s what you get. Who knew all those Facebook memes were right?
Our little family is blessed right now but it hasn’t always felt that way. It’s peaks and troughs. We had no baby for thirteen years, trough, and then after IVF we had a girl, an Elf, definite peak. Our marriage was shaky, trough, but we worked through it and now we are awesome. Peak. And I don’t even know where to begin with the house, it’s just a blur of highs and lows. But in this moment, right now, the sun is out and things are good. The rain will come, it always does, but not today.
Speaking of the sun…how’s the colour of this cheesecake? I know, I’m sorry, that’s a dreadful segue but let’s be honest, you want the recipe not my prattle.
I have only posted two other vegan cheesecakes on this blog which is so odd because vegan cheesecakes are wonderful. My friend Amber at Quite Good Food creates the most phenomenal cheesecake concoctions and I have been happy drooling over her creations but something about this golden milk cashew cheesecake called to me. In a nutshell, this creamy, golden mass of goodness is a golden latte in a cake. Dairy-free milk infused with turmeric, cardamom, black pepper, vanilla and maple blended with creamy cashews and a little silken tofu. Sitting prettily on top of a ginger nut biscuit base, this cheesecake is subtle but so lovely and…happy.
I don’t like “regular” cheesecakes, I don’t like the slight tang or tartness under the sweetness but, if you do, you can add a wee teaspoon of lemon juice to the “cheesecake” mixture to get the traditional flavour. Me, I like my sweets sweet; that’s just the kind of girl I am. You can also tweak the biscuit base if you like; I love this ginger nut base because it completes the golden latte palate but I also made a version with dutch speculaas and the thing screamed of Christmas. It was awesome but Christmas is weeks away so…vegan Graham or Nice (Australia) biscuits will also work. Recipes are made to be tweaked and enjoyed.
I look at this golden milk cashew cheesecake and it makes me smile. I think any food that can make you smile is food worth sharing. Enjoy. x
This Golden Milk Cashew Cheesecake combines the gorgeous turmeric, cardamom, pepper and maple of golden milk with a creamy cashew and tofu cake and ginger nut biscuit base. The flavours are subtle but this yellow concoction is anything but a wallflower.
- 250 grams Homebrand ginger nut biscuits
- 5-6 tablespoons coconut oil meltedGolden Milk Cashew Cake
- 1/2 cup 125 ml dairy-free milk
- 1/2 teaspoon turmeric
- 6 peppercorns smashed (I press mine with the back of a spoon)
- 3 cardamon pods smashed (again, I used a spoon)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons maple syrup
- pinch sea salt
- 1 and 1/2 cups raw cashews soaked overnight or at least four hours
- 1/2 cup 110 grams silken tofu
- 1/4 cup 60ml cocoa butter, melted
- To infuse the milk, put the milk, turmeric, peppercorns, cardamom pods, cinnamon, vanilla and maple in a small saucepan and bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue on the heat for three minutes. Add a pinch of sea salt and stir.
- Remove the saucepan from the heat and allow to cool completely while the milk continues to infuse.
- To make the biscuit base, pre-heat the oven to 170 degrees C (340 degrees F). Blitz the biscuits in a food processor to a crumb before them adding to a large bowl with 5 or 6 tablespoons of melted coconut oil. Stir to combine. The mixture should stick together but still be a little crumbly.
- Press the base mixture in to a small springform cake pan (18 inches) and level and compact the layer with the base of a glass before baking in the oven for seven minutes. When baked, remove to cool.
- To make the cashew batter, drain and rinse the cashews and place them in a blender with the tofu. Strain the infused milk in to the blender and blend until silky and smooth. Add the melted cocoa butter and blend again.
- Pour the batter on top of the cooled biscuit base and gently bang the pan on your countertop to remove any bubbles.
- Place, covered, in the freezer to set for at least three hours or overnight.
- Remove from the freezer and sit on the counter for fifteen minutes before serving.