Cashew = the sound of a nut sneezing.
Unknwon

It's been almost a month since I promised to post the recipe for this vegan cheesecake, which I prepared for my birthday. But, as it is never too late, let's get to work…

It is a delicious cake, I do not miss the taste of real cheese, and it is much healthier than the classic version. We do not use refined sweeteners, only agave / maple syrup (yes, once per year is my birthday).

A few words about cashews

cashew, cashew nut, cashewbaum

Cashew nuts come from a tree native from Brazil, with the same name… cashew tree, which makes cashew fruits (at the base of which the nuts grow), very little known and not massively industrialized due to their perishability. Do you think that what we buy is really raw cashews? Well, cashews are wrapped in a very inedible shell, which has toxic, poisonous components. So that these shells can be easily removed, cashew nuts are heat-processed, steamed or roasted . Globally, 60% of the entire cashew industry is present in India, and working conditions are not always safe.

Nutritionally, cashews are rich in calories (over 530 kcal / 100g) and natural sugars, proteins and monounsaturated fats, minerals: magnesium, phosphorus, potassium, calcium and vitamin K and folates (vitamin B9). It is important to know that there are people with nut intolerance, so it is good to consider before consuming cashew nuts.

Recipe

It goes great as a snack, or breakfast, with a roiboos tea

Preparation time 60 min

For about 8 people (depending on how big the portion is: P)

Ingredients:

 For the dough:
230gOat flour (or oats that we grind in a blender)
30gCoconut oil
50gHydrated dates
150mlWater
For the cream:
200gPre-hydrated cashew (one night before or for at least 4 hours)
170gSimple unsalted tofu (a box of tofu usually)
100gAgave / maple syrup
40mlOrange juice
30mlLemon juice
50gCoconut oil
50gRaisins
 Vanilla essence and a pinch of salt

Method:

1. Put 200g of oat flour in a food processor, over which add the other ingredients for the dough and mix until a thick paste is formed. With the other 30g of oat flour, knead the dough with your hands until it becomes less sticky.

2. Grease the backing tray with a little coconut oil and sprinkle with coconut flakes. Put the dough in the tray and spread it evenly, including the edges (if it's hard to handle, put a little coconut oil on your hand or the spatula you use to spread the dough in the tray easily).

3. Preheat the oven to 160 degrees Celsius.

4. Put all the cream ingredients in the blender and mix until it becomes a very fine cream. Add half of the composition over the dough, then put raisins, then add the other half of the cream composition, over which we put a few more raisins, for decoration.

5. If you want to make a braid, mix 60g oat flour with 30ml water and 5g coconut oil, which you divide into 2 equal strips and knit (I think this takes the longest 😊).

6. Put the cake in the oven for 30 minutes, at 160 degrees Celsius. Try it with a toothpick, it should come out clean. If not, leave the cake for another 5-10 minutes in the oven and try again.

I hope you enjoy this cake (I already want some more just looking back at the pictures), and do not forget that it is, however, rich in calories, so a piece a day of palm size would be enough (I hope you can stop !).

Sources:

Lavinia Dinca

Nutritionist

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

en_USEnglish