Cultured Cashew Cheesecake and Cinnamon Pecan Crust
A fermented cashew cheese base, mixed with coconut nectar and vanilla, on top a walnut and date crust.
Servings: 8
Ingredients
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
Filling
- 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
Instructions
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.
Filling
- 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.
Notes
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.