1. Make the Orange Vanilla Cream
If not pre-soaked, boil the cashews for about 20 minutes until softened.
Add cashews, coconut cream, maple syrup, vanilla, orange juice, and cardamom to a high-speed blender. Blend until completely smooth and creamy.
Add plant milk as needed to reach a silky, spoonable texture.
Chill for 2–3 hours to allow the flavors to deepen and the texture to set.
2. Prepare the Crumble
Toast pistachios until fragrant.
Crush almond cookies and toasted pistachios in a bag or food processor until crumbly but still textured.
Stir in fresh orange zest for brightness.
3. Make the Rosemary Orange Syrup
In a small saucepan, bring orange juice to a gentle boil.
Add a sprig of rosemary and reduce for 3–5 minutes until slightly thickened.
Remove rosemary and allow syrup to cool. It should be glossy and aromatic — not heavy.
4. Whip the Chèvre
In a food processor, combine Rebel Honee Pistachio Chèvre with a spoonful or two of vegan cream cheese.
Whip until smooth, light, and airy. The texture should feel mousse-like — soft enough to pipe or spoon elegantly.
5. Assemble
In dessert glasses, layer:
- Whipped Pistachio Chèvre (bottom layer)
- Crumble
- Orange Vanilla Cream
- More crumble
- A drizzle of rosemary-orange syrup
Finish with chopped pistachios, a little extra orange zest, or a delicate rosemary tip for garnish.
Serve chilled.
Flavor Profile
Creamy from the whipped chèvre.
Bright citrus from the orange.
Warm spice from cardamom.
Earthy crunch from pistachio.
Aromatic lift from rosemary.
Pairs Well With
- A sparkling rosé
- Earl Grey tea
- Champagne for something celebratory
- A golden hour table setting
This is the dessert you serve when you want people to pause after the first bite.
If you make it, tag @rebel.cheese — we love seeing your layered creations!
