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During Shavuot, the holiday that celebrates the “land of milk and honey,” many of us will consume all the dairy that our digestive system will allow. While we typically nosh on blintzes or bourekas during this agricultural holiday, I’m thinking outside the pan with a nondairy cheesecake.
It is estimated that 60% to 80% of Ashkenazi Jews are lactose intolerant, and I’m unfortunately in the majority. As a kid, my after-school snack was cheese and olives, my favorite meal was macaroni and cheese, and my love of cheesecake knew no bounds. When the doctor told me that I was lactose intolerant as an 8-year-old, I sat there and cried. To me, it was the end of the world as I knew it.
As a child, I didn’t know that there were lactose-free cheeses or nondairy desserts. Over time, I learned to make (and love) dairy-free dishes. But at that moment in the doctor’s office, I mourned the comfort foods of my childhood. In the same vein, how are people with lactose intolerance or milk allergies supposed to celebrate a dairy-based holiday?
Since that fateful day, I have made it my mission to reimagine my favorite dishes and to make recipes accessible across dietary needs. This cheesecake is not only dairy-free, but also vegan and gluten-free, making it the perfect Shavuot treat for any guests who follow alternative diets.
This recipe relies on mild, sweet and creamy raw cashews. Roasted cashews won’t provide the same creaminess or pale color, so be sure to find raw nuts for this recipe. More importantly, the pistachios you use will greatly impact the color and taste of this dessert. Look for raw, shelled, unsalted pistachios for best results. Raw pistachios are bright green, with a slightly savory, buttery, nutty flavor and mild sweetness.
Raw cheesecakes are one of my favorite plant-based desserts, all you need is a high-speed blender (or food processor) and a little patience. No oven required!
The result is a dense, creamy, lightly sweetened dessert that is a cross between a cheesecake and a nut-based granola bar. I flavor mine with a little orange zest and rose water for a Middle Eastern twist.
Over the past year, pistachios have enjoyed a moment in the spotlight, with a rise in popularity in nut butters, baked goods and chocolate bars like the viral “Dubai” variation. Luckily, pistachios are grown right here in California, with one of the country’s largest pistachio farms, Setton Farms, in the San Joaquin Valley.
Note: This recipe is nut heavy, so if you aren’t a fan of cashews, this may not be the recipe for you. Otherwise, you’ll love this nutty take on cheesecake. It’s a great way to celebrate Shavuot, which starts at sundown June 1.
Pistachio Rose Nondairy Cheesecake
Serves 8 to 10
Crust
- ½ cup raw pistachios, unsalted
- 6 Medjool dates, pitted
- 1 Tbs. coconut oil
- 1 cup graham cracker crumbs, gluten free if preferred
- ¼ tsp. kosher salt
Filling
- 1 cup raw cashews, unsalted, soaked for 2 to 4 hours, and drained
- 1 cup raw pistachios, unsalted, soaked for 2 to 4 hours, drained
- 1 cup canned coconut milk, full fat
- ⅓ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 3 Tbs. lemon juice
- 1 Tbs. vanilla extract
- 1 tsp. rose water
- 1 tsp. lemon zest
- 1 tsp. orange zest
- ¼ tsp. kosher salt
Make the crust: Line 8-inch springform pan with parchment paper. In food processor, pulse pistachios, dates, coconut oil and salt until crumbly. Add the graham cracker crumbs and pulse until just combined. Press firmly into the springform pan in an even layer. Set aside.
Make the filling: Drain soaked cashews and pistachios. In high-speed blender, blend cashews, pistachios, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, rose water, lemon zest, orange zest and salt until smooth and creamy.
Pour filling over crust and wrap with plastic wrap. Freeze until firm, at least two hours.
To serve, remove the cake from the freezer and let sit for 15 to 20 minutes to soften slightly. Use a sharp knife to slice.