This cashew cheesecake is fermented and infused with coconut nectar and vanilla bean, filled within a cinnamon pecan crust, and topped with a sweet tart fruit such as this cranberry sauce.
Cultured cheesecake is a luxuriously rich and creamy special treat, loaded with probiotics and healthy omega fatty acids. If you are looking for a recipe that takes 30 minutes to make, this is not the cake for you. This cheesecake is a step above and beyond raw vegan cheesecake because it involves sprouting and fermenting. It takes a week to make.
The creaminess and richness along with the exquisite taste is out of this world. 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, even those who are not vegan or raw vegan!
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. Patience is necessary.
If you haven’t read Rejuvelac | A Cultured Cashew Cheese Starter then I highly suggest going to check it out first. This special treat 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 be really convenient. Try this spiced shallot cultured cream cheese.
Cultured Cashew Cheesecake Schedule
Here I have provided a method on how to prepare your rejuvelac, cultured cashew cheese base, crust, and topping on a schedule.
For this schedule I have decided to use the quinoa rejuvelac rather than the wheat berries because quinoa tends to sprout quicker.
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 or 4
Wednesday or 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!
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😍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 cultured cashew cheesecake 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 nice smooth cream. If you use a hugh powered blender such as a vitamix you may end up making nut butter cheese which is the most dense, maybe even a little too dense, so 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 tool while blending, that is the best option. With a regular blender the pause and scrape technique will be your best bet.
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.
- 1/4 cup wheat berries = 1 cup sprouted wheat berries
- 4 cups purified water
- Soak wheat berries in a bowl of purified water for 8 hours.
- Rinse and Drain the wheat in a strainer 2-3 times per day.
- Once you see little tails appear rinse and drain your wheat berries for the last time.
- Add sprouted wheat to a mason jar and add 4 cups of purified water.
- Cover with a paper towel or coffee filter to allow the ferment to breath without getting any dust or bugs in it.
- Let sit for 2-4 days or until you see bubbles at the top and hear fizzing.
- Refrigerate if not using right away. Can be stored up to 2 weeks but I advise using within 1 week.
I leave my wheat berries in the strainer or colander until they have sprouted so it is more convenient. Then you put the strainer over the bowl you used to soak the wheat.
Make sure everything you are using is really clean or sanitized as an extra precaution.
I don't recommend soaking wheat berries with tap water, rinsing and draining with tap water seems to be okay.
Distilled water does not work very well for fermenting, I advise not using it.
I only use purified water for the actual ferment. The chemicals in tap water can prohibit the lactobacilli from growing thus preventing the fermentation process.
Cultured Cashew Cream Cheese Base
- 2 cups cashews
- 1 tbsp nutritional yeast
- 2/3 cup rejuvelac
- Soak cashews for at least an hour and no longer than 3 hours.
- Rinse and drain cashews.
- Grind cashews and nutritional yeast in blender or food processor.
- Add a little bit of rejuvelac at a time into the blender of food processor until the cashews are creamy.
- Process until smooth.
- Put cheese into a glass bowl, smooth out the top and cover with a towel.
- Let sit out for 2-3 days or until the top hardnens and you see a lot of little air bubbles underneath the cheese "crust".
Cultured Cashew Cheesecake and Cinnamon Pecan Crust
Cinnamon Pecan Crust
- 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
Cinnamon Pecan Crust
- 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.
Raw Vegan Cranberry Sauce
- 2 cups fresh cranberries + 1/2 cup water
- 1 cup soft medjool dates + 1/2 cup water
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1/4 tsp allspice
- 1/4 tsp salt
Food Processor - Chutney
- Process cranberries and 1/2 cup water.
- Process dates and 1/2 cup water separately.
- Combine the “date paste” with the cranberry mixture and add your spices.
Blender - Classic
- Process all ingredients together.
Using the food processor method results in a cranberry chutney. Using the blender method results in more of a cranberry jelly that resembles classic cranberry sauce.
The cranberries can be soaked and or dehydrated to soften cranberries like a grape for a smoother consistency.
This recipe I hold very near and dear to my heart, I wanted to share this recipe with you so I could share my love of fermented foods. I want you to enjoy every bite like I do and experience the healthiest cheesecake you could ever make! It has taken me 4 years and numerous cakes later to come up with the perfect cultured cashew cheesecake recipe.