Rain, outside. Currently listening to Millie Vernon’s That Old Feeling, and feeling swingy. I haven’t given enough verbal weight to the importance of smooth jazz to my creations. Its silky notes have a way of churning the cogs up there. The rain is helping, too.
Cheesecake, cheesecake! Inspired by none other than my favourite Ben&Jerry’s ice cream flavour as a child. Am I the only one who thought it was better than every other flavour they had? Phish food was fine, Cherry Garcia was an atrocity only because I had no appetite for cherries in any form at that age, the banana thing was a no. It was a picky phase, I could only stick to solid chocolate and cheese sort of flavours, and anything nutty or fruity was sacrilege. Except for strawberry cheesecake.
I approach most vegan cheesecake recipes with caution. Cashews and coconut? The furthest things from that signature dairy taste? I think not. But this one proved me (and will hopefully do the same to you) wrong. A good soak of your cashews will yield a fine, smooth texture, similar to your typical New York cheesecake, I promise. I kept this one base-less to keep the focus on the pure filling, but you can use this crust if you wish. That crust is also featured in my recipe for a classic vegan cheesecake, if you wish to try a proper baked one instead. It’s good to remind oneself of why it’s important to use more plant-based foods and proteins in anything you cook and bake. Just look at the power of cashews, the main star of this event:
- They are almost a quarter total protein
- 62% of its fats are monounsaturated, and have less fat than most other nuts
- They are brimming with a sort of flavonol that starves cancer tumours
- They help manufacture enzymes involved in the formation of haemoglobin and collagen, and are therefore key in skin and hair health
- I keep forgetting that full stops don’t belong in bullet points
So you see, I guess this whole cashews-not-milk-plus-save-cow-exploitation sort of headspace isn’t so bad. The better you blend all this up, the better your result. You really want it to be as smooth and creamy as possible. What’s great about this recipe is also that i’s no-bake, which means it satisfies all you lazy bakers (me included sometimes).
250g raw cashews, soaked overnight or for a couple of hours in lukewarm water, and drained. You can leave the cashews in the fridge or on the counter. Alternatively, you can add boiling water to the cashews and let this sit for half an hour before using.
1/2 tsp turmeric
1/2 tsp fine salt
120ml lemon juice, freshly squeezed from about 3-4 lemons
1 tsp vanilla extract or vanilla bean paste
80ml maple syrup
60ml vegetable oil (sub: melted vegan butter/melted coconut oil)
3 heaped tbsp coconut yoghurt or any yoghurt you like (sub: applesauce or milk)
3 heaped tbsp strawberry jam
Blend all ingredients except for the jam in a high-speed, powerful blender. Continue to blend until you get a smooth, pale consistency. It should be thick and runny. Pour the filling into a bowl, add the strawberry jam and then use a spatula to fold the jam in, creating a ripple effect. Tip this into a 8 or 9-inch cheesecake pan with a removable bottom and place it into the freezer to set.
*To create the swirly effect as you can see above, take the cheesecake out of the freezer after 30 minutes, and run a small knife or spatula in the formation of a spiral from the outside to the inside. You may get this all messy the first time, especially as the cheesecake starts to thaw, but don’t worry, the fact that the cheesecake thaws easily means it’s also easy to scrap whatever pattern you’ve done and start again. You can also put the cheesecake back in the freezer and take it out 10 minutes later to re-mold whatever pattern you want. Enjoy with coconut yogurt and strawberry jam.