The other day, I made this cake but told my husband not to mention anything about it to his mother, cousin, and that cousin’s friend. I wanted to see if they would realize that it’s not a real cheesecake. I waited to hear their feedback – my mother-in-law even claimed it was one of the best cheesecakes she’d ever had – and for them to finish it, and only then did I confess that there were zero ounces of cheese in the recipe.
They were shocked, but it didn’t stop them from demolishing the whole cake.
When I think of it, It’s pretty annoying that my family is still skeptical about my plant-based treats. They know I would never eat anything that doesn’t taste good only because it’s dairy-free or “healthy.” It’s against my laws. I truly believe that eating foods we don’t enjoy is unhealthy for us. Well, it’s their loss, not mine.
I have a weakness for classic cheesecakes, but lactose weakens my immune system. So, over the years, I have been using my cashew cream to replace cheese. Although I’m not vegan, I buy and eat as little animal products as possible. I have also made it a priority to encourage people to consume them less. So, give me a week or two to develop a vegan version of this cake.
Until I start my experiments, you’re welcome to replace the eggs with aquafaba (chickpea soaking water) and see what happens. If you had great results, please lets us know by leaving a comment below.
By the way, the cake is gluten-free. It doesn’t have any flour but almond flour. Therefore it’s Passover-friendly, which means I will be making it for the Seder.
A few things you need to know before you start:
You need to soak the cashews in water and apple cider vinegar for at least four hours. Even if you have a Vitamix or other fancy blender. You want your cashew cream to be as smooth as cream cheese. The vinegar “bleaches” the cashews and adds acidity. You can soak them overnight in the fridge before going to bed.
You have to be gentle when folding the cashew mixture into the egg white foam. You don’t want to “break” the foam, it’s what makes the cake fluffy and light.
Top the cake with whatever you like – raw or cooked fruits. It might be interesting with chocolate ganache…not sure though. Or leave it naked.
Last thing, if you have a turbo mode in your oven this is the time to use it. It would cut down the long baking time. It takes about one hour with turbo and one and half hours without.
Cashew Cheesecake With Strawberry
Equipment
- Blender
- Mixer
Ingredients
- 1½ cups raw cashews
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- 2 large eggs
- ¼ cup almond flour
- ½ cup maple syrup
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon baking powder
To Serve:
- 10 medium strawberries - sliced or diced
- ¼ cup maple syrup
- Black pepper
Instructions
- Soak the cashews in water for at least 4 hours. Drain and put them in the blender with 1 cup of water, apple cider vinegar and salt. Blend until velvety smooth. The cream should be thick.
- Preheat the oven to 350°F (175°C). Line a loaf pan or 8″ springform pan with parchment paper.
- Separate the eggs: put the egg whites in a mixing bowl and the yolks in the blender with the cashew mixture.
- Beat the egg whites until soft peaks form.
- Add the almond flour, maple syrup, lemon zest, lemon juice, and baking powder to the cashew mixture and blend to combine.
- Pour a little bit of the cashew mixture into the egg white foam and gently fold them together with a spatula. Continue to slowly add the remaining cashew mixture into the egg foam and folding until it's fully incorporated. Don't worry if the batter isn't perfectly smooth.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
- In a medium bowl, toss together strawberries with maple syrup and a sprinkle of black pepper. Top the cake with the fruit or serve it on the side.
