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Golden Milk Cashew Cheesecake

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.
Course Dessert
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 8 hours 37 minutes
Servings 1 cake
Author Logan


Ginger Biscuit Crust

  • 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.