A recipe for kombucha-fermented vegan cheesecake

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A recipe for kombucha-fermented vegan cheesecake

In a recent podcast, we chatted with River Cottage’s fermentation expert, Rachel De Thample, over a ridiculously good kombucha-fermented vegan cheesecake. Rachel was in the middle of writing her latest book, but we bothered and begged her for the recipe, and here it is.

She tells us that this amazing creation was inspired by Lauren Lovett, founder of Hackney’s new Plant Academy, as she served something very similar at a recent workshop Rachel was presenting at.

Many people ask us whether you can use kombucha for cooking. In this case, the answer is definitely yes. In fact, there’s no actual cooking (over heat) involved.

Here’s how it’s done.

Kombucha-fermented vegan cheesecake

Ingredients

400g cashews
250ml Dry Dragon by Real Kombucha
150g pitted dates
3 tbsp coconut oil
75g coconut milk
100-125g maple syrup of honey
4 passion fruits to top
A pinch of sea salt

Method

Place 250g cashews in a bowl and cover with the Dry Dragon kombucha. Leave at room temperature for six hours to soak, or in the fridge overnight. Once soaked, strain the kombucha from the cashews but keep the liquid so you can add a little to the cheesecake and the passionfruit topping.

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 100g maple syrup of honey (adding a little more to taste, if needed). Add a pinch of salt, too, to taste. Blend until smooth, adding 1-2 tablespoons of the reserved kombucha for both flavour and to help bring the mix together into a smooth, creamy vegan 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 – 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.

This amazing vegan cheesecake will keep in the fridge for 4-5 days or freeze for up to three months (defrost in the fridge before serving).

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