Pi 2 Di 4.

“I like to play the grey areas in life — that’s the most uncomfortable place to be. Nobody likes to be in that in-between state where there don’t know what’s going to happen. There’s a lot of tension in that, and a lot of stuff to play with — where it’s uncomfortable and awkward and sad and scary.” — Melanie Lynskey

I made this black sesame seed cashew cheesecake with an Oreo crust for Pi Day! Enjoy.

INGREDIENTS:

CRUST-

  • 1 package of Oreos
  • 6 tablespoons of melted butter (I used Earth Balance, could use coconut oil too!)

WHITE LAYER-

  • 1 cup of soaked raw cashews
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil
  • 1/2 coconut milk (I use cream at the top of can)
  • 1/2 cup maple syrup
  • 1 teaspoon of vanilla extract (1 vanilla bean if you want to get fancy)

GREY LAYER-

  • 1 cup of soaked raw cashews
  • 1 cup of black sesame seeds
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil
  • 1/2 coconut milk (I use cream at the top of can)
  • 1/2 raw honey


DIRECTIONS:

The crust is super easy. Blend the Oreos until they are mealy. Add in your butter or oil. Transfer to your pie tin or springform pan, forming into crust. Place in freezer to set. Next make your white layer!

Soak raw cashews overnight or do a “quick soak” by boiling water and pouring over the nuts. If you do this method, let them soak for at least an hour.

Next melt coconut oil and maple syrup in a double boiler. You can obviously melt things in the microwave but I try to limit my usage of this machine. When the oil and syrup are melted and the cashews have soaked, mix in blender with other ingredients. When consistency is silky smooth, pour into crust and return to freezer to set.

The grey layer is very similar to the white, the only difference is I used honey instead of maple syrup and of course, I added the sesame seeds. I started with the black sesame seeds in the blender, in order to blend them into a powder. Then I added the remaining ingredients.

Cover with plastic wrap and let set in freezer overnight. Remove from freezer 30 minutes before serving. Use warmed knife to cut and serve. This is my second time making a cashew cheesecake and I was blown away AGAIN at how similar this dessert tastes like traditional cheesecake! I know, I know, that’s what every vegan tells carnists, but I actually prefer cashew cheesecake to traditional cheesecake now. Traditional cheesecake is too rich for me. I can eat three pieces of this back to back to back.

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