These Vegan Pistachio cheesecakes are little bites of heaven. They also look like little drops of gold! I actually made these for my aunt's birthday because she has a strict "no-egg" policy. We asked the restaurant if they would be okay bringing our own dessert, and luckily they said okay. By the time we finished cutting the cake, the staff was actually lining up to try some pieces, too!
In order to make these, you'll need a variety of nuts and a blender. I don't have a high speed one myself yet, but that's honestly not needed anyway! You can soak the cashews that make up the cake and the crust takes better with a little crunch, anyway.
To make the crust, I decided to use almonds and pecans. I used a food processor instead of a blender because I like some chunky pieces in the crust - but this is totally up to you! If you only have a blender, that works too. Here, it is mixed with honey and a little bit of coconut oil (to help with the hardening).
Be sure to soak your cashews and unsalted pistachios for at least an hour in boiling water so that they soften, just like this! If you have more time, then soak for a little longer as it doesn't hurt.
The cake itself is blended with the soaked and drained pistachios and cashews, To the base, I added more honey and coconut oil, as well as a touch of vanilla extract.