Between my farmers market experience and Joy blogging about cashew-oat milk, I decided to try my hand at making cashew cream.
At first I wasn’t sure what to make with it. Should I make a dip? Or just nut milk? But in the end I decided it would be fun to try a cheesecake.
I used this recipe. I was out of dates, so my crust was basically just a mix of almonds, pecans, and a little agave nectar. But if I had to do it over I think I would just use my recipe for fruit/nut bars instead. It’s so tasty, why mess with it?
So to make this version of non-dairy cheese, you start by soaking cashews overnight in water.
By morning they kind of plump up, just like when you soak dried beans.
Drain the cashews and put them in the food processor with lemon juice, agave and a little vanilla. I was thinking next time it might be nice to put in a little vanilla bean. Or you could blend in strawberries or blueberries for a fruity cheesecake or cacao powder for chocolate.
I think I could have gotten a creamier consistency here if I had a Vitamix, but I tried blending this in our regular blender and it basically just laughed at me. The food processor did a pretty good job.
Then you just assemble the cheesecake. Press the crust into the bottom of a glass dish.
Then spread the cashew cream on top. Put it in the freezer for a couple of hours to harden before serving.
I don’t think this resembles real cheesecake at all in taste, but it’s incredible close in texture. And since it’s basically all protein (you decide how sweet it should be), it makes a great energizing snack that you don’t have to feel guilty about.
Overall, thumbs up.