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Cashew cheesecakes are a classic in the world of plant-based desserts. Cashews make a fine cream, and are one of the most effective ways to make a mascarpone-style cream, particularly. This tart used the power of fermentation to give the dessert a more complex flavour (and also make the nuts easier to digest). This Fermented Ginger Cheesecake also has a cooked biscuit base, to create an interesting, delicious tart that stands apart from the crowd!

INGREDIENTS – Makes: 1 x 20cm (8in) round or square cake – serves 12

For the fermented cashew base

200g (7oz) cashews, soaked for 4 hours in filtered water, then drained and well-rinsed

150ml (5½fl oz/2/3 cup) filtered water

50ml (1½fl oz/3½ tbsp) Ginger Bug (page 108. You could also use ginger or plain Kombucha)

For the chestnut biscuit base

100g (3½oz/2/3 cup) chestnut flour, plus extra for dusting

150g (5½oz/1¼ cups) gluten-free flour blend

1 tsp sea salt

2 tbsp coconut sugar

180g (6½oz) Vegan Butter (page 148) or coconut oil, cut into small cubes

80g (2¾oz) thick coconut yoghurt

For the ginger cream

1 x quantity of Fermented Cashew Base (above)

100ml (3½fl oz/scant ½ cup) almond milk

Zest and juice of 1 large lemon

75ml (2½fl oz/1/3 cup) honey or agave

20g (¾oz) piece of fresh ginger, peeled and grated

1 tsp ground ginger

2 tsp ground turmeric or 2 tbsp fresh turmeric juice

¼ tsp cayenne pepper

1 tsp vanilla extract

½ tsp sea salt

70g (2½oz) cacao butter, melted

150ml (5½fl oz/2/3 cup) coconut oil, melted

Equipment

High-powered blender

Clean muslin (cheesecloth)

Rubber band or string

20cm (8in) round or square baking tin

METHOD

FERMENTED CASHEW BASE 

Blend the soaked and rinsed cashews with the water in a high-powered blender until silky smooth, scraping down the blender jug a few times with a spatula and blending until you have a smooth mix (see page 16 for blender etiquette). Transfer to a sterilized large glass jar or bowl and make sure it is room temperature before stirring in the ginger bug or kombucha. Cover the jar or bowl with a loose lid or clean cloth, secure with string or a rubber band and leave somewhere ambient in your kitchen to ferment overnight (do not put the mixture in the fridge). The next day the mixture should be lightly aerated and ready for the next step.

CHESTNUT BISCUIT BASE 

Put the flours in a large mixing bowl with the salt, sugar and cubed butter or oil. Lightly rub the mixture between your fingertips until the mixture resembles breadcrumbs, lightly shaking the bowl from side to side to bring any lumps to the surface and continuing to rub until there are none left. Add the coconut yoghurt and bring the mixture together using a spoon, then start lightly kneading with your hands. It should form a smooth dough. Preheat the oven to 180ºC fan/200ºC/400ºF/gas 6 and line the base and sides of a round or square baking tin with some baking parchment. Dust a clean surface with flour and roll out the dough to a thickness of 5mm (1/4 inch), or just press the dough into the base of the tin and use the back of the spoon to make it smooth. Prick the pastry with a fork and bake for 15–20 minutes until golden. Remove from the oven and let it cool in the tin.

GINGER CREAM 

Blend the fermented cashew base with the almond milk, lemon juice, sweetener and fresh ginger until silky smooth. Add the rest of the spices, the salt and lemon zest and blend again. Finally, stream in the melted cacao butter and coconut oil while the motor’s running and blend until well combined. Pour the ginger cream onto the baked and cooled chestnut pastry and set in the fridge for at least 4 hours. Once firm to touch, cut the cake into roughly 12 pieces and enjoy.

Plant Academy: The Cookbook by Lauren Lovatt, Leaping Hare Press, Out 16th of Jan 2025, £20.00
Images: Sophie Dunster

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