"This amazing creation was inspired by Lauren Lovett, founder of Hackney’s new Plant Academy. Soaking the nuts in the kombucha makes for a vegan cheesecake that has real depth and interesting flavour", says Rachel de Thample.
7 Farmdrop products in this recipe
Here's how you do it
Place 250g of cashews in a bowl and cover with the kombucha. Leave at room temperature for 6 hours to soak or in the fridge overnight.
Once soaked, strain the kombucha from the cashews but keep the liquid so you can use later.
In a dry frying pan, lightly toast the remaining 150g cashews with a pinch of salt. Blend the cashews with the dates until it comes together to form a pastry base.
Press this mix into a small cake or tart tin with a removable base or place 12 strips of greaseproof paper in each slot of a 12-hole muffin tin.
Press the toasted cashew and date mix into the base. Pop in the fridge to set while you make the filling.
Blend the soaked and drained cashews with the coconut oil, coconut milk and maple syrup (adding a little more to taste, if needed). Add a pinch of salt, to taste.
Blend until smooth, adding 1-2 tablespoons of the reserved kombucha for flavour and to help bring the mix together into a smooth, creamy cheesecake filling.
Spoon the filling over the chilled base(s). Pop in the fridge for 4-6 hours or in the freezer for 30 mins to 1 hour to set.
Remove the pulp from your passion fruit and mix in a splash of kombucha for added flavour, if you like. Spoon this over the cheesecake before serving.
Will keep in the fridge for 4-5 days or freeze for up to 3 months (defrosting in the fridge before serving).