Need an Amazing Dessert for Diwali?

By Vegan Richa · 150 min

Ingredients

Instructions

1. Soak the cashews and pistachios overnight, or for at least 4 hours. Drain well, then blend with the remaining milk ingredients until very smooth. It will look like milk. Taste, adjust sweetness, and set aside.
2. Blend the cashews, cardamom, cornstarch and saffron until they form a fine flour, stopping to scrape down the sides so no cashew pieces remain. Remove any large pieces that will not break down.
3. Transfer to a bowl. Add the almond flour, salt, cream cheese, butter and sugar, then mix and press into a dough with a spatula or your hands.
4. Grease a shallow baking dish. Press the dough into a square or rectangle less than half an inch thick and even out the edges. Wet or oil your hands first if the dough is sticky.
5. Bake at 275°F (135°C) with convection for 25 to 30 minutes, or until the top feels completely dry and has lightened in color. A regular oven setting also works.
6. Let the pan cool for 10 to 15 minutes. Cut the cake into squares about 1 to 1.5 inches wide and separate them slightly, only if they hold together.
7. Pour the entire sauce over the cake so it is fully submerged.
8. Garnish with pistachios and almond slivers, then chill for at least a few hours before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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CashewAlmondPistachioVegan cream cheese