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the raw chef | Vanilla Cheesecake
Desserts Homestudy
Vanilla Cheescake
Crust
ź cup coconut f lour
½ cup macadamias
ź cup oat f lour
2 tablespoons agave
½ teaspoon lemon juice
ź teaspoon vanilla extract
2 tablespoons coconut oil
1. Grind all ingredients in a f ood processor.
2. Press into the cheesecake mould or moulds.
Cultured Cashew Cheese
2 cups cashews
1 cup water
1 teaspoon probiotics
1. Blend all ingredients in a high-speed blender until smooth.
2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.
The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to
gently start to press the liquid out.
3. Leave to culture f or at least 24 but no longer than 48 hours.
4. Once culturing is complete stir or process in the f ollowing ingredients:
½ teaspoon salt
1 tablespoon nutritional yeast
5. Transf er the cheese to a bowl, cover and place in the ref rigerator f or a week or more. By then it will
have f irmed up a little and developed a really nice cultured taste.
Filling
1¾ cups cultured cashew cheese*
½ cup water
ź cup honey
1 tablespoon lemon juice
2 teaspoons lecithin
Pinch salt
1 vanilla pod scrapings
½ cup melted coconut butter
1. Blend all ingredients in a high-speed blender until smooth.
2. Pour over base or bases.
3. Set in f ridge and allow to set f or 4+ hours, pref erably overnight.