Savory Caprese Dairy-Free Cheesecake
Ingredients
Cashew Cheese
-
2
cups
plain cashews
-
½
cup
coconut milk or coconut cream
-
1
tablespoon
maple syrup or other sweetener
-
50
billion
probiotic capsules (contents)
-
½
teaspoon
mixed Herbamare or other seasoned salt
-
½
cup
fresh chopped basil
Crust
-
1½
cups
walnuts
-
⅛
teaspoon
salt
-
2 to 3
pieces
soft pitted Medjool dates
Toppings
-
to taste
basil
-
to taste
sliced tomato
-
to taste
balsamic vinegar
Instructions
- Soak cashews overnight in water to cover, plus two inches.
- In the morning, strain cashews and blend with coconut milk, maple syrup, and probiotic contents until smooth.
- Transfer to a glass dish, cover, and place on a warm heating pad to ferment for about 12 hours.
- Season the cashew cheese with Herbamare and chopped basil, then store in the fridge.
- Soak walnuts overnight in water to cover, plus two inches.
- In the morning, strain walnuts and dehydrate for about 24 hours.
- Blend dehydrated walnuts with salt and dates until finely ground.
- Press the walnut mixture into a 7-inch springform pan to form the crust.
- Spread the cashew cheese on top of the crust and smooth it out.
- Chill for at least four hours before serving.
- Top with sliced tomato and fresh basil, then drizzle with balsamic vinegar.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
25g
Total carbohydrates
15g
Total protein
8g
Sodium
50mg
Cholesterol
0mg
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