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PLANT FEED// "A selection of Plant based cashew cheesecakes." // by Kelly Mason

Updated: May 24, 2019





Although at first glimpse this dish looks rather complex due to its many layers however I break the recipe down into its components that make it the delicious whole that this dessert becomes.

I first made this dessert one night in the late summer of 2017 a few days before my departure to India from California.

We were invited to a garden gathering down in the town of Laguna Beach with some old friends, some new friends and some, what would become that day, friends only for the evening.

Anytime I am invited to someone’s space it allows me the opportunity to present them with something that is handmade and made with Love. So, like any good guest I had investigated what would be the receivers of my gift for that evening and created this cheesecake to try and accommodate and satisfy their taste.

I made this two-layer cashew cheesecake with a nut & date base.

The bottom layer consists of a vanilla undertone topped with sesame brittle and the top layer a marzipan, Almond Disaronno infusion finished with crushed maple pistachios, almonds and toasted coconut flakes.

A perfect complimenting duo when it comes to this sophisticated, elegant, adult, vegan dessert.

We arrived at the beautiful home of a beautiful creative couple whose names I will not disclose due to privacy. Like any good hosts they first greeted us and took us to the garden space and began to introduce us to other guests.

I was carrying the dessert and instantly the couple were intrigued by what I had brought as y offering and began asking many questions about the dish which I was more than happy to answer.

Throughout the course of the evening and, more so after the Californian edibles had been consumed and the drinks were nicely flowing, the dessert began to take centre stage.

Each person who indulged in my offering came and complimented the textures, the layers of flavour and the fact it tasted so clean cut and delicate. One said "You can actually taste the amount of love an effort involved in the making of this dessert" which of course made me smile from ear to ear.

The dessert improvisation to adapt to my target audience was a success!! We shared a beautiful night consisting of life talks, appreciations that ended in a calm daze where we all reflected on the evenings events and were in high hopes of meeting again to share another similar experience.

Of course from the responses of the guests I must share this dishes recipe with all of you! So here it is. My "Disaronno vanilla stack cheesecake with nut base, topped with maple mixed nuts and toasted coconut."






ALMOND DISARONNO CASHEW CHEESE FILLING



INGREDIENTS


• 1 Cup raw, soaked (8 hrs, rinsed & drained) cashews

• 1/2 Cup coconut cream

• 1/4 Cup Disaronno Amaretto

• 1 Tbsp arrowroot or cornstarch

• 1 Tsp pure almond extract

• 2/3 Cup maple syrup

• 1 Tbsp Melted coconut oil

• 1 Tsp Sea salt




METHOD



1. Add pre soaked, washed and drained Cashews into a high speed blender with coconut cream, arrowroot starch, almond, maple syrup, coconut oil, Disaronno, and sea salt. Blend on high until very creamy and smooth


2. Tate an add/adapt for more sweetness (Maple Syrup), more acidity (Lemon) or more flavor (salt)


3. Remove the pre made base from the fridge and pour the cashew mixture on the top, spread evenly & tap the tin to remove any air bubble

.

4. Place in the fridge to set for the next few hours


5. Remove from the fridge an hour before serving.

You can store the remaining slices in a sealed air tight glass container and store in the fridge for 3-5 days.







VANILLA CASHEW CHEESE FILLING



• 1 Cup raw, soaked (8 hrs, rinsed & drained) cashews

• 3/4 Cup coconut cream

• 1 Tbsp arrowroot or cornstarch

• 1 Tsp pure Vanilla extract

• 1/2 Tsp Vanilla bean (pod opened & scraped)

• 2/3 Cup maple syrup

• 1 Tbsp Melted coconut oil

• 2 Tsp Lemon zest

• 1 Tsp Sea salt



METHOD


1. Add pre soaked, washed and drained cashews into a high speed blender with coconut cream, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth


2. Tate an add/adapt for more sweetness (maple Syrup), more acidity (lemon) or more flavor (salt)


3. Remove the pre made base from the fridge and pour the cashew mixture on the top, spread evenly & tap the tin to remove any air bubbles


4. Place in the fridge to set for the next few hours


5. Remove from the fridge an hour before serving.

You can store the remaining slices in a sealed air tight glass container and store in the fridge for 3-5 days.







NUT CAKE BASE


• 3/4 Cup of regular or gluten-free rolled Oats

• 3/4 Cup raw almonds

• 3 Tbsp Dissociated coconut

• 3 Tbsp Coconut sugar

• 4 Tbsp Melted coconut oil

• Pinch sea salt




METHOD



1. Add oats, almonds, coconut, sea salt, and coconut sugar to a blender and blend until a meal like constancy is formed


2. Remove lid and add melted coconut oil adding more if you find the mixture is too dry


3. Transfer the mixture to a pre oiled cake tin and gently press the mixture to create an even surface


4. Place the base into the fridge until you are ready with the Cashew cream filling.





TOPPINGS



SESAME BRITTLE


• 3/4 Cup Brown sugar

• 1/4 Cup Agave nectar

• 1/4 Tsp nutmeg

• 1 Tbsp water

• 1 Cup raw sesame seeds

• 1 Tsp Vanilla extract

• Pinch salt




METHOD



1. Put the sugar, agave, salt, nutmeg, and water into a small saucepan. Heat on medium heat and stir until the sugar has melted


2. Stir in the Sesame seeds


3. Stir the sesame seeds for around five to ten minutes until the mixture turns to a brown caramel. The thermometer should read 300°F


4. Remove from heat and add the vanilla extract


5. Pour the mixture onto a baking sheets and spread thinly


6.Once the mixture has completely cooled and hardened you can place another baking sheet on top and break into small pieces


7. Place pieces of the broken brittle around the edge of the base cheesecake.







MAPLE NUT MIX


• 1 Shot Disaronno

• 1 Tbs Maple syrup

• 1/4 Cup crushed pistachios

• 1/4 Cup crushed almonds

• Pinch of salt




METHOD



1. Take a small bowl and mix the Disaronno into the maple syrup


2. Heat pan and add the mixed nuts to slightly toast


3. Turn the stove off and drizzle evenly the Disaronno infused Maple syrup over the nuts and add the pinch of salt


4. Gently stir ensure that the crushed nuts remain as separate as possible to make adding the the cheesecake a little easier


5. Sprinkle the nuts over the top of the almond cheesecake






TOASTED COCONUT FLAKES


• 1/4 Cup dried coconut flakes




METHOD



1. Heat pan and add coconut flakes


2. Slightly toast flakes and remove from heat


3. Allow to cool and gently sprinkle the coconut flakes over the top of the Maple mixed nuts.










Enjoy totally, fully, completely, with all of your being.





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