Updated: Nov 18, 2020
Vegan + Dairy Free + Soy Free
There is nothing I love more than chai spice during the fall and winter seasons. It is SO warming. This cheesecake has two special surprises: candied ginger AND a pretzel crust for a little bit of saltiness.
3 cups Pretzels + more for topping (you can use GF if you'd like!)
1/3 cup Coconut Sugar (or any other vegan sugar)
1/2 cup Non-Dairy Butter or coconut oil (melted)
1 ¾ cups raw cashews
2/3 cup boiling hot water
4-5 chai tea bags
1 cup full-fat coconut milk
5 Tbsp maple syrup or agave
2 tsp vanilla extract
Chai Spice Mix: 1 tsp ground cinnamon (cassia is best), 1 tsp ground ginger, heaping 1/4 tsp ground cardamom, 1/8 tsp ground black pepper , 1/8 tsp ground nutmeg, 1 pinch ground clove
2 Tbsp avocado oil or coconut oil
2 Tbsp candied ginger, chopped
Add all crust ingredients to a food processor, and blend until smooth, leaving some pieces of pretzel.
Push evenly into a pie pan and freeze until the filling is finished.
Soak cashews overnight, or in really hot water for 30 minutes.
Steap 4-5 chai tea bags in the 2/3 cup boiling water for 30 minutes (until very dark).
Add tea, soaked cashews, and all remaining filling ingredients except chopped candied ginger into high speed blender until creamy and smooth.
Pour filling into frozen pretzel crust.
Random sprinkle pieces of chopped candied ginger into filling.
Transfer to freezer and freeze for at least 6 hours, preferably overnight.
Set in refrigerator day of serving, or leave out at room temperature for an hour before serving.
Can be frozen for up to 1 month!
Happy eating! :)
Let me know how it turns out! Post comments and pictures below! SHOW ME YOUR SKILLS!