Fermented vegan cheesecake
This fermented vegan cheesecake, with its pistachio and fig crust, is extremely easy to make. For a plant-based dessert that is sure to impress!
Ingredients
Cashew Cheese
- 1 cup organic cashew nuts
- 1/3 cup water
- 1 probiotic capsule
Fig & Pistachio Crust
- 1/3 cup organic pistachios
- 3 soft dried figs
Cheesecake Filling
- 1 cashew cheese
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
Cashew Cheese
- Cover the nuts with water and let soak for a few hours. Discard the water and add the soften nuts to the bowl of your blender. Add the 1/3 cup of water and process until smooth. Use the tamper and stop a couple times to scrape the sides.
- Add the content of a probiotic capsule, mix well and transfer to a clean bowl. Cover with a kitchen towel or a plate and leave to ferment for 12 hours. I put my bowl in the oven, turned off with the light on.
Fig & Pistachio Crust
- The next day, using a food processor or blender, pulse the pistachios into a fine powder. Add the figs and process until you're able to make a small ball with your fingers.
- Transfer to an oiled 5-inch springform cake pan. Set aside.
Cheesecake Filling
- Add the fermented cheese, the maple syrup and the vanilla to the clean blender/food processor and process until very smooth. Pour on the crust, flatten and put in the freezer for at least 2 hours.
- Remove from the freezer 10 minutes before serving.
Nutrition
Calories: 188kcalCarbohydrates: 16gProtein: 5gFat: 13gSaturated Fat: 2gSodium: 5mgPotassium: 253mgFiber: 2gSugar: 8gVitamin A: 18IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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