We’ve been making dairy-free cheesecake for years, and we’ve always used dairy-free cream cheese as our base. That is until we discovered how ground, soaked cashews have the extraordinary ability to mimic pretty much every single dairy product from ricotta to cream cheese. Cashews are incredibly versatile. In this recipe, they work beautifully with the tahini (which also adds a subtle nutty flavor), and the result is a rich and creamy cheesecake. The slightly tart pomegranate seeds cut through the creaminess of the cashew and tahini base, also providing a touch of crunch. To further accentuate the Middle Eastern flavors of this luscious dessert, we make the crust with dates and pistachios. This recipe works best when prepared in a 7-inch springform pan. You can use a bigger mold if that is what you have on hand, but take into consideration that the cheesecake will not be as tall. The leftover cheesecake can be frozen in an airtight container for up to a month. We recommend removing the pomegranate seeds from the top before freezing.