A cheesecake made from cashews? Ludicrous, I thought — until I made one. In the words of my dad: “It tastes just like cheesecake”. There’s no higher accolade. What’s better, this one has a caramel base!
Time to Cook
1 pack Lotus biscuits
1/2 cup of coconut oil
1 1/2 cups cashews quick-soaked
2/3 cup coconut milk
1/2 cup maple syrup
Frozen black cherries
2 tablespoons of sugar
- Quick-soak your cashew nuts by covering them in boiling hot water and leaving them to soak for an hour. If you’ve got more time, soak them in room temperature water for 6-hours.
- While they’re soaking, make your base! Start by blitzing your Lotus biscuits (or equivalent). My blender wasn’t strong enough so I crushed them up, super fine, using a potato masher. Once they’re crushed, add around a tablespoon of coconut oil. It doesn’t seem like much, but trust me — it’s enough to bind everything.
- Stir it all together and tip it into a dish that’s covered with baking paper (I used a 6×6″ cake dish). Press it down with the back of a spoon until it’s nice and flat. Leave it to one side!
- Once your cashews are soaked, drain them and blend them with the juice of one lemon, one third of a cup of coconut oil, a teaspoon of vanilla essence, and 1/2 a cup of maple syrup. At this stage, it will taste a lot like coconut — but once you let it set, that taste will go and it will taste just like cheesecake
- Pour your frozen cherries (or de-pithed fresh ones, if you’re posh) into a pan. Add a glug of water and a couple of tablespoons of sugar, then let it reduce for 15-minutes, stirring as you go. Give things a bit of a blend at the end, to give it the smooth texture of coulis.
- Pour your filling onto your base, and swirl your topping onto it, as you wish.
- Put it into the freezer for an hour to set. Then hey-presto, you’re done!