fermented cashew "cheesecake"
This isn't your ordinary "cheesecake." It takes time and patience to get the end result, but I promise it's all worth it. This is a fermented cheesecake made with fermented cashews and is completely plant-based! The fermentation process takes about 4-5 days but really is quite simple. The reason I wanted to do a fermented version is because it provides magical health benefits and live probiotics that do wondrous things for your gut. Probiotics can help balance the microbiome by replenishing the good bacteria, which may lead to improved digestion and better immunity. It also supports a healthy gut-brain axis. Research now shows that the communication between your gut and brain is a two way street. Basically, your gut, which is comprised of millions of neurons called the enteric nervous system, is also talking back to your brain. Your gut is responsible for alerting the immune system about foreign invaders, digesting and absorbing nutrients, and also produces 90% of the serotonin in your body. Having a good amount of serotonin is essential because It is believed to help regulate mood and social behavior, appetite and digestion, sleep, memory, and sexual desire and function. Therefore, probiotics are our friends and we should consume them whenever we can! So make this yummy dessert, your gut will love you for it ;)
- 1/4 cup wheat berries = 1 cup sprouted wheat berries (may substitute quinoa for gluten free)
- 4 cups purified water
- Soak wheat berries in water for 8 hours
- Rinse & drain wheat berries 2-3 times per day (I just keep them in a strainer and cover with a kitchen towel to make it easier)
- Once you start to see little tails sprouting, rinse and drain one last time.
- Add sprouted wheat to a glass jar with 4 cups of water.
- Cover with a cheesecloth and let it sit out on the counter at room temperature. Allow to sit a ferment (2-4 days) until you see bubbles and hear fizzing.
- Once you see the bubbles, it's ready to go! Filter into a different glass jar with a lid and keep in the refrigerator if not using right away. It can be stored up to two weeks, but I would advise using it with in one week.
Cultured Cashew Cream Cheese:
- 4 cups cashews (soaked in water over night)
- 1 1/3 cups rejuvelac
- Soak cashews in water for 1-3 hours
- Strain and rinse cashews then process in a high speed blender until smooth
- Add the rejuvelac and blend until smooth
- Place the mixture in a glass bowl and cover with a cheesecloth or kitchen towel. Let ferment on the counter at room temp for 2-3 days, or until the top hardens and it tastes how your heart desires! It should have a tangy flavor, kind of like yogurt. The longer you let it sit, the more tangy it becomes.
- Once it has reached your desired taste, store in the fridge or use for your fermented cashew cheesecake! (It can be stored for up to 7 days).
Fermented cashew "cheesecake":
- 2 cups pecans
- 1/2 cup ground flax seed
- 6-8 dates
- 1 tbsp coconut nectar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 4 cups cultured cashew cheese
- 1 cup coconut nectar
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 tbsp maca powder (optional)
- 2-3 tbsp cacao powder
- 2 tbsp tahini
- 1-2 tbsp of maple syrup
- Pinch of sea salt
1. First, blend the pecans in a high speed blender until it comes to a flour like consistency. Then add the remaining ingredients. Once all of the ingredients are incorporated into a crumbly mixture, transfer to a 9 inch pie pan. Flatten the mixture out using your hands, use the back of a spoon to flatten out the edges. Place in freezer.
2. Rinse blender and then add all of the ingredients for the filling. Blend until smooth and then transfer into the pie pan evenly. Let sit in freezer for 2 hours.
3. Remove from the pie pan (use a knife to cut along the edges to loosen it up) it should just pop out after that if you flip it over.
4. Heat up all the ingredients for the chocolate drizzle in a pot over medium low heat until thoroughly combined and melted.
5. Use a spoon to drizzle over the cheesecake, as much as you want! You can top the cheesecake with fresh berries and edible flowers to jazz it up. Or keep it simple, whatever your feeling!
6. Store in the fridge for up to 7 days.