Raw Dairy Free Cheesecake

I've always found it very difficult to resist cheesecake, especially a good, homemade one, covered in cherries or berries (and chocolate)! And in our family, cheesecake is always popular at Christmas... thank goodness for a dairy free cheesecake - I can still avoid dairy, and not feel deprived :) Whip this one up in about fifteen minutes, pop it in the freezer, and you've got a fancy dessert ready for Christmas day! This recipe makes two cheesecakes in regular sized pie pans. (I made one for my dh's birthday the other day, and the other's in the freezer ready for Christmas.)

Note: If you want a quicker version of the crust because you don't have any Sprouted Buckwheat Granola already made up, just grind up 400g raw almonds and 400g raw dates until they are all mushed together, and press into pie plate - instant crust!

This recipe is based on one in Serene Allison's "Rejuvenate Your Life" cookbook (changed to suit my taste) - hope you like it! 

(I use my Thermomix for this recipe - if you don't have a Thermomix you can use a good quality food processor, but it may take a little longer to grind and mix.)

Granola Crumb Crust:

1. Place dates in Thermomix bowl and grind on speed 9 until mushy, about 20 seconds:
- 400g pitted dates

2. Add, and crush using bursts of turbo speed until desired consistency (about 6 bursts):
- 280g Raw Sprouted Buckwheat Granola
- 170g raw almonds
- 30g extra virgin coconut oil (or other mild-tasting, extra virgin oil)
- 1/2 tsp sea salt

3. Line two pie pans with baking paper, divide crumb mixture into pans and press firmly onto bottom and sides with greased hands. (See photo)




Berry Cheesecake Filling:

1. Place all ingredients into Thermomix bowl and mix on speed 9 for about 2 minutes, using spatula to help move mixture around, until it's smooth and creamy:
- 130g freshly squeezed lemon juice
- 250g raw pine nuts
- 250g raw almonds
- 130g raw sunflower seeds
- 1 tsp fine sea salt
- 300g frozen or fresh mixed berries (or strawberries/pitted cherries, etc)
- 170g agave syrup or pure maple syrup (or to taste)
- 2 tsp psylliam powder (opt.)

2. Divide filling between two crusts, and place in freezer while you make the topping.

Berry Crumble Topping

1. Make a batch of Berry Nougat and sprinkle it over the cheesecakes. Drizzle with chocolate if you like - you can make your own raw chocolate with this recipe if you use agave syrup for the sweetener - I use! Rapadura, so it's 'almost raw'! :)

2. Cover cheesecakes and freeze. Thaw for about 20 minutes before slicing.

DELICIOUS!!

Dairy-Free Sour Cream

Here is my quick and easy dairy-free substitute for sour cream!  We also use this as a dip - it's especially nice with raw veges.


The best way to make it is to soak the nuts and seeds overnight (or for a few hours) before you make it - it's easier to digest.  But if you forget, you can use the unsoaked nuts and seeds.


I use organic or insecticide-free ingredients, so the pine nuts can be very expensive, which is why I came up with a cheaper version using almonds - they're both very yummy.  If you don't have a Thermomix, grind up the dry nuts/seeds first, then blend everything in a powerful blender. 


(Original recipe from "Rejuvenate Your Life" by Serene Allison; variation by me.)

Soak nuts and seeds overnight in water.  Add all ingredients (including soaking water) to Thermomix and blend for 1 minute on speed 9, scrape down sides, blend again until smooth:
- 85g (1/2 cup) sunflower seeds

- 85g (1/2 cup) pine nuts

- 250g (1 cup) filtered water

- 1 tsp sea salt

- 75g (1/3 cup) fresh lemon juice

- 1 small clove garlic, or dash of garlic powder

- 1 tsp onion powder

If you want to use this 'sour cream' in sweet dishes, leave out the onion powder and garlic!

Or, my own version (which is cheaper!)...

Soak nuts and seeds overnight in water.  Add all ingredients (including soaking water) to Thermomix and blend for 1 minute on speed 9, scrape down sides, blend again until smooth:
- 100g blanched almonds (you can blanch your own by pouring boiling water over raw almonds, leaving to sit for a while, then popping the skins off)
- 50g sunflower seeds
- 1 tsp herb/vege salt
- 3 tsp dried onion flakes
- 1 tsp *savoury yeast flakes
- 60g fresh lemon juice
- 250g filtered water


* You can buy savoury yeast flakes from the health food shop - they add a bit of a 'cheesey' flavour.

Dairy-Free Raw 'Cream Cheese'

I love this tasty substitute for cream cheese - use it whenever you want a dairy-free, savoury, cream cheese. For example, try it on pizzas instead of cheese (pre-bake pizza without toppings, then spread with cream cheese and top with sun-dried tomatoes, olives, capsicum, salad, etc). Use as a dip (or as a substitute for dairy cream cheese in dips) with raw veges, crackers or corn chips. You can also use it as a tasty substitute for sour cream by adding a little more water.

For best results, cover the nuts and seeds with water and soak at room temperature for a few hours. If you don't have time to soak them, you can start with dry nuts & seeds, grind them in the Thermomix, then add the remaining ingredients and blend. You'll need to use the larger amount of water for this method. Experiment with the amounts of water until you get the consistency you like. If you don't want the flavour quite so strong, add a bit less lemon juice.

I use my Thermomix for this recipe, but you could use a regular blender or food processor, although it will take longer to blend to a smooth paste, and you'll need to scrape it down a few times.

'Cream Cheese' used as a pizza topping with salad

  

- 180g (1 1/4 cups) blanched almonds
- 180g (1 1/4 cups) sunflower seeds
- 160g (3/4 cup) lemon juice
- 3 cloves garlic
- some freshly ground black pepper
- 1 3/4 tsp sea salt
- 100-300g water

Soaked version:

- Soak nuts and seeds in water overnight, or for a few hours. Drain off water and discard.
- Place all ingredients in Thermomix bowl using 100g water, slowly turn dial to speed 8. Push mixture down into the blades with the spatula while mixing. Add a little more water if needed until you get the texture you like. Blend until you get a super smooth texture - takes 1-2 minutes.

Unsoaked version:

- Grind dry nuts and seeds on speed 9 for 10 seconds.
- Add remaining ingredients, using 200-300g water, depending how thick you like it, and mix on speed 8 until well mixed and super smooth. Use the spatula to help mixture along as it mixes.


Variation:
For a high protein, super-food 'green cheese', you can also add 1 bunch of parsley, 1 tsp spirulina powder and 2 TBS flax seed oil.