Cultured Cashew Cheesecake is a luxuoriously rich and creamy treat, loaded with probiotics and healthy omega fatty acids.
This cashew cheesecake is fermented and infused with coconut nectar and vanilla bean, filled within a cinnamon pecan crust and topped with a sweet and/or tart fruit such as my cranberry sauce recipe.
The creaminess and richness along with the exquisite taste come eerily close to how real cheesecake tastes. My craving for real cheesecake doesn’t exist anymore, I actually prefer the cashew cheese over real cheese! This is definitely a recipe that will win the hearts of your friends and family!
This cheesecake is a step above and beyond raw vegan cheesecake because it involves sprouting and fermenting. If you are looking for a recipe that takes 30 minutes to prepare and make, this is not the cake for you.
This is an extension of the Cultured Cashew Cream Cheese Series, meaning if you haven’t made the base cheese yet you are in for a surprise because it takes about a week to make this whole cake. Although this cheesecake doesn’t take much physical time preparing, it does take a while to ferment and not only do you have to ferment the cheese, you have to sprout and ferment the starter, rejuvelac, first.
If you haven’t read the series intro on Rejuvelac | A Cultured Cashew Cheese Starter then I highly suggest going to check it out first. This cake takes time and care, but when finished it is well worth the time and effort! Also with experience you will find that it is actually quite simple, and making similar recipes at the same time can actually be really convenient such as my spiced shallot cheese.
Cultured Cashew Cheesecake Schedule
Here I have provided a chart on how to prepare your rejuvelac and make the cultured cashew cheesecake on a schedule. For this schedule I have decided to use the quinoa rejuvelac rather than the wheat berries because quinoa sprouts quicker.
Day 1 – Monday
I start on Monday so I can make the actual cheesecake Friday or Saturday.
- Sprout Quinoa.
- Rinse Quinoa and put in a clean mason jar. Fill with 2 cups water.
- Let grains ferment for 2-3 days.
Day 3 0r 4 – Wednesday 0r Thursday
Which day depends on how fast your rejuvelac ferments. It is done when you see a significant amount of bubbles at the surface. The rejuvelac can also be stored up to two weeks in the refrigerator if necessary.
- Make the cultured cashew cheese base recipe
- Let cheese ferment for 1-2 days.
Make Cultured Cashew Cream Cheese Base!
?Cultured cashew cheesecake is my favorite probiotic rich breakfast in the world!! Many people, including myself, rave about how it's better than real cheesecake, straight up! And this is coming from non-vegans ? The recipe is on my website amandanicolesmith.com/cultured-cashew-cheesecake #veganfoodporn #rawvegan #cheesecake #food #foodporn #glutenfree #dairyfree #probiotics #fermentation #recipe
Day 4 to 6 – Friday, Saturday or Sunday
Which day depends on fast your cheese and rejuvelac fermented. It is done when the top has crusted and you see lots of air bubbles throughout the cheese.
- Make the recipe down below
- Make the Cranberry Sauce Topping or another topping of your choice.
Food Processor vs. Blender
It is true that a recipe can turn out completely different based on the technique and tools used. In this case making the cultured cashew cream cheese base with a food processor is not recommended, it will result in a thick grainy cheese. If you’re going to put in all this effort to make this extra special cheesecake you don’t want a grainy cake.
If you use a blender you will make a thick and smooth cream and if you use a vitamix you may end up making nut butter cheese which is the most dense, maybe even a little too dense, so if possible turn your vitamix or blendtec to the lowest setting. You want to grind the nuts by themselves until they build up on the blender walls, pause scrape, blend again for a few seconds, pause, scrape, blend again with a little bit of water at a time. If you have a vitamix you can just use the tamper while blending which is the best option. With a regular blender the pause and scrape technique will leave you with an extremely decadent cream that will resemble real cream-cheesecakes.
For the crust, a food processor is definitely the way to go, a blender will not evenly chop the nuts into a fine graham cracker like consistency.
- 2 cups pecans
- 1/2 cup flax seed
- 6-8 dates
- 1 tbsp coconut nectar
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 cups cultured cashew cheese base
- 1 cup coconut nectar
- 1/2 cup coconut oil; extra virgin unrefined
- 1/2 vanilla bean; or 1 tsp vanilla extract
- 1/2 tsp salt
- Grind pecans into a flour in a food processor.
- De-pit dates and add the rest of the ingredients to the food processor.
- Process until the crust begins to stick to the walls of the food processor.
- Pour the crust into a 9 in. spring form pan.
- Use a clean spoon to smooth out the graham cracker crust and build the walls by starting from the center and working your way out and around. If it starts to stick to the spoon, clean the spoon and start again.
- Melt the coconut oil in the dehydrator or a double boiler.
- Mix all the ingredients together.
- Pour the filling into the crust.
- Put in freezer for 2 hours to firm up, refrigerate for the remaining time.
- When you make your cultured cashew cheese base, double the recipe but don't use all 1 cup of rejuvelac, to create a firmer cake.