Just because you’re living a vegan life (or vegan lives) doesn’t mean you shouldn’t indulge every now and then. That’s why we’ve turned golden milkshake (a popular vegan drink known for its anti-inflammatory properties) into a silky dessert that requires little to no baking. No exaggeration: this vegan golden milk cheesecake is dangerous.

Ingredients

ALMOND CRUST

1 tablespoon of flaxseed flour
1½ cups of whole almonds
3 tablespoons of coconut oil
2 tablespoons of agave

GOLDEN MILK CHEESECAKE FILLING.

16 ounces room temperature vegan cream cheese
1½ cups of vegan icing sugar
¾ cup coconut milk
1 teaspoon ground turmeric, plus more to finish
½ teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of black pepper
Toasted coconut flakes, to finish

Preparation

  1. PREPARE THE FLOUNDER CAKE: Preheat the oven to 375°F. Place a 9-inch springform pan on a baking sheet.
  2. In a medium bowl, combine 3 tablespoons of the water and the flaxseed flour.
  3. In the bowl of a food processor, pulse the almonds until finely chopped. Transfer to the bowl with the flax mixture and mix in the coconut oil, agave, and egg white until well combined.
  4. Press the mixture into the base and halfway up the sides of the mold. Bake until the crust is lightly golden, 12 to 14 minutes. Cool completely.
  5. MAKE THE GOLDEN MYLK CAKE FILLING: Wipe down the bowl of a food processor. Add the cream cheese, vegan powdered sugar, coconut milk, turmeric, ginger, cinnamon, and black pepper to the food processor and process until smooth.
  6. Pour the filling into the crust and transfer to the refrigerator. Chill until the filling is firm, 2-3 hours. Leave the cheesecake chilled until you are ready to serve.
  7. To serve, sprinkle with turmeric and serve with toasted coconut.