It’s been a long long time since I cooked anything with cashews. To be honest I can’t say I was a big fan of these nuts until today..!
I wanted to make a cake, a raw cake. And since these are my cherry days (I don’t know why, my soul simply longs for cherry flavors!) I thought that creamy cheesecake texture would be the best sour berry companion.
First of all, don’t forget to soak cashews at least 3 hours before cooking or overnight (in such case it’s best to place them in the fridge). This action has a lot of positive effects but I’ll mention one – after soaking nuts are much easier digested!
Vegan cheesecakes are all about the layers…
My cheesecake has 3 amazing layers.
When it comes to all vegan cakes you have plenty of options for the crust. You simply need to combine a sticky ingredient with a dry one and don’t be afraid to experiment! Today I made a simple 2-ingredient crust of dates and walnuts (these are my favorite nuts at the moment). By the way, I toasted my walnuts a bit so they are more fragrant.
The second cheesecake layer was simply cashews blended with lemon juice, agave syrup and coconut milk.
The third adorable pinky color layer was a mixture of cashew layer + frozen cherries and chia seeds.
The recipe is rather simple, you only need the time to blend the ingredients separately and patience to smear the layers.
It’s totally up to you how you like your nuts blended – whether it’s a silky texture or more like the nut bites. Today I made a crunchy cashew cream with nuts pieces which actually affected the aesthetic a bit. Despite that the cake looks a bit сlumsy and rough, it tastes amazingly delicious!
Lemony cashew with vibrant cherry color and a little sour taste are perfect together. I must say that walnuts work just perfectly with cherries, too. So you might want to try my exact version of the raw dessert.
I decided not to put it in a freezer because it’s not runny at all (that’s the reason I added chia seeds in the top cream layer). It’s not necessary to freeze the cake really. Moreover, why lose the vitamins if dessert is great the way it is?
However, if you freeze it, it will turn into a fantastic ice-cream! Simply take it out of the freezer 10 minutes before eating.
P.S. I had some cherry cream leftovers so I froze them in my heart-shaped muffin form and used in my morning smoothie recently. It was fantastic – a liquid creamy dessert.
I’ll be happy to receive your comments and photos of your delicious creations! My instagram hashtag is #healthyfoodembassy