Creamy Tahini Cheesecake with Pistachio Crust and Fresh Pomegranate
Ingredients
- 2 cups raw cashews
- 1 ½ cups boiling water
- 1 cup plus 2 tablespoons shelled pistachios
- 20 pitted dates or 10 pitted Medjool dates
- ½ cup plus 1 tablespoon tahini
- 1/3 cup pure maple syrup
- 3 tablespoons coconut oil melted
- 3 tablespoons unsweetened nondairy milk
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
Instructions
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