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Skeptics abound in every group. Perhaps someone will say cheesecake isn’t cheesecake without cheese? I prefer to think of cheese as a flavor and technique of food preparation that most people love and a cultured, creamy whole food that has health benefits. Under this definition Dairy-free Fermented Cheesecake has an enthusiastic place in the healthy home’s dessert arsenal! Although this recipe is technically vegan, the cheesecake is great for Paleo, Keto and traditional food enthusiasts. The dessert includes an incredibly fun fermentation process, uses sprouted nuts (easy!), is mindful of phytic acid and proper food preparation for gentle, effective digestion and is full of probiotics. This recipe is also egg-free and GAPS-friendly.
The Fermentation
This cheesecake is a fermented nut puree. The cheese flavor comes from the fermentation of the nuts (and/or seeds). The sweetener is added after the fermenting is complete; otherwise alcohol and undesirable yeasts would be produced.
The fermentation step is not difficult; rather, the process is fun! You’ll see more on this below…
Choosing the Ingredients — Nuts and Seeds
I have chosen two nuts to use in the cheesecake, neither of which is technically a nut. I have chosen cashews, which are actually a fruit, because they’re “blonde,” or pale in color, like the color of cheesecake and because they are mild in flavor. Also, having been soaked before pureeing, they are queenly in their creaminess.
I have chosen pine nuts, which are a seed, because they are also pale in color, creamy when pureed, and they have a lovely flavor that adds complexity to the cheesy outcome.
If you can afford raw macadamia nuts, they are the third excellent choice for these same qualities.
(If you’re doing the Keto diet, macadamia nuts and pecans are both great choices. Pecans can be used in part, because they will not be as creamy. Macadamia nuts can be used solely, or combined with pecans.)
Cashews are not raw; so they do not need to be sprouted. (Cashews must be heated considerably in order to be separated at harvest time from a poisonous component with which they grow.) They are often soaked in recipes like this one simply because they blend more easily and become creamier after a 1-2 hour soak.
Pine nuts, however, do get soaked in a saltwater solution, in order to neutralize their enzyme inhibitors and reduce their antinutrients. This is an important step to make the seeds’ nutrition accessible and to make them more digestible.
Which brings me to my next important and exciting point! Fermentation of nuts reduces phytic acid in them. Just like soaking and the sourdough process make grains and nuts more digestible, making cheese out of nuts continues to reduce antinutrients in them, even after soaking. They also become a rich source of probiotics.
Here are the photos so you can see the rapturous process. Fermenting nut puree is a magical experience.
You can see the fermentation that occurred overnight!
THE RECIPE
Dairy-free Fermented Cheesecake
Ingredients
The Filling
- 4 cups cashews labeled raw (although technically all cashews have been pasteurized)
- 2 cups pine nuts , soaked*, see method below in Recipe Notes
- 1.5 cups filtered water
- ¾ cup coconut oil melted and cooled slightly, divided
- ¾ cup raw honey (use maple syrup for a vegan version; for Keto version, use favorite Keto sweetener)
- ¼ cup lemon juice
- ¼ + ⅛ cup filtered water
- 2 T. sustainably-sourced gelatin Use code BEAUTIFUL10 at check out for 10% off all items; (or use same amount of powdered agar agar for vegan version)
- 2 tsp. vanilla extract
- ¼ tsp. sea salt
- ¼ tsp. high-quality probiotic see link in article for sourcing
The Crust
- 2-¼ cups walnuts , sprouted* see method or cashews*
- ¼ cup coconut oil melted and cooled slightly
- ½ tsp. cinnamon
- pinch sea salt
The Raspberry Topping
- 12 ounces frozen or fresh raspberries defrosted if frozen
- ½ cup water
- ¼ cup honey (for Keto version, use stevia to taste)
- 1 T. sustainably-sourced gelatin Use code BEAUTIFUL10 at check out for 10% off all items.
Instructions
Filling and Assembly Instructions
- Place cashews in 4 cups water for 2 hours, to soften.
- Drain and rinse cashews in a colander.
- Place cashews, rinsed wet pinenuts, water, ½ cup coconut oil, lemon juice, vanilla, and sea salt into high-powered blender. Puree on high speed 50 seconds. Puree in two batches if your blender can't handle this quantity, dividing the water and melted oil between both batches.
- Add probiotic and puree again, just briefly, 10 seconds.
- Pour puree into medium size deep glass bowl (the smaller surface area the better, no larger than 7 inches across) or jar, pressing down to release any air bubbles. Smooth top surface so it is flat. (Take care not to smear any puree on upper sides of bowl. All puree needs to be neat and flat for next step.)
- Optional step based on temperature: Slowly pour remaining ¼ cup melted coconut oil onto surface of puree, taking care oil floats on surface instead of mixing into puree, as much as possible. It needs to cover entire surface of puree, and touch all glass edges. (This oil seals puree and creates an anaerobic environment. It is not necessary if you do the overnight ferment in the yogurt maker or in a very warm home. But for longer nut puree ferments of 2 days or more, in cooler homes, it is essential. Either way, this ¼ cup of oil should be included in the recipe. I personally find it an easy and fun step and do it either way.)
- Loosely cover jar or bowl, so air can escape, but nothing can get in. If your container isn't clear glass, take note of puree's level, making a mark on its outside to indicate height.
- Place container is warm, dark location for 12 hours to 1.5 days, until you see puree become sponge-like and porous with many air pockets. The height of the puree will have risen as well. (Placing container in your yogurt maker can expedite the process so it's done overnight.)
- When puree is fermented empty contents into large mixing bowl.
- Place ¼ cup water in small saucepan. Sprinkle surface with gelatin. Heat, stirring, for 1 minute, until gelatin is dissolved and water looks foamy. (If using agar agar powder, soak powdered agar agar in 1 cup water for 10 minutes and let it simmer for 5 minutes or until it dissolves completely.)
- Remove from heat, allow to cool briefly and add honey. Stir to mix.
- To the large mixing bowl add gelatin-honey mixture, folding it in gently but thoroughly. Set aside while you make the crust.
- Once crust is made, pour filling into crust and smooth the surface.
- Refrigerate for 3 hours.
Crust Instructions
- Place cashews into blender. Pulse until a FINE meal is formed. You want as few chunks as possible (without making nut butter). This will help the finished product crust hold together well.
- Add remaining ingredients and pulse again until oil creates a nice even crumble with cashew meal. Do not over-pulse or you will create nut butter.
- Dump crumble into springform pan. Press firmly into base and 1/2" up sides of springform pan.
Topping Instructions
- Place ½ cup water in small saucepan. Sprinkle surface with gelatin. Heat, stirring, for 2 minutes, until gelatin is dissolved and water looks foamy.
- Fold in raspberries and honey. Puree approximately half the mixture.
- Nest fine mesh colander over saucepan with whole raspberries and honey. Pour puree through colander and whisk to remove seeds. Gently fold puree together with whole raspberry-honey mixture, so partial chunks remain.
Final Assembly
- After cheesecake has chilled for three hours in fridge, pour raspberry topping evenly over its surface.
- Chill for three additional hours, or overnight, before serving.
Notes
naturalfitfoodie says
Megan this is just genius! I have never heard of fermenting seeds before. As someone who is dairy and egg free I really appreciate this recipe. Thanks for sharing!
Megan Stevens says
I hope you get to make it! My dairy-free daughter is over the moon about the creaminess and I have an egg-free son; so this one works for everyone. 🙂
Renee Kohley says
You have got to be kidding! This is awesome! I have never heard of fermenting nuts/seeds before?! Love this!
Megan Stevens says
Thanks, Renee!! It is so much fun!! 🙂
Emily @ Recipes to Nourish says
Megan, this is AMAZING! As soon as you mentioned you would be posting this I couldn’t wait! I was so excited to see it today. Beautiful cheesecake ,,, I wish I had some tonight. Yum!
Megan Stevens says
Thanks, Emily, so sweet!! I wish I could share leftovers with you!! My kids ended up eating the last of it today. It’s a bit filling and satisfying too, because it’s so nutrient-dense. I don’t feel guilty giving it to them for breakfast. 🙂
Loriel says
This is fantastic! I wish my son were not sensitive to cashews or I would TOTALLY make this!
Megan Stevens says
Loriel, if he can have macadamias or other nuts you can still make it. 🙂 Any nut will work! I have chosen the 3 creamiest.
Dr. Karen Lee says
Amazing. If my family wasn’t sensitive to nuts, I’d totally make this!
Megan Stevens says
Yes, with all of our food allergies we are thankful that nuts aren’t a problem. This cheesecake is great for us with the dairy-free, egg-free combo.
Anna @GreenTalk says
Wow. This recipe looks so good. I don’t like the taste of nutritional yeast and can’t eat dairy so this cake is right up my alley. Does it taste tangy fermenting?
Megan Stevens says
We really like the flavor, a very mild cheese flavor. 🙂 With a touch of honey. Not too tangy.
Raine Irving Saunders says
Wow Megan, this looks unbelievable! I have to admit, I am a bit intimidated by the process of a recipe like this. I have never put that much effort into making desserts, but it is something I’d like to try when I have a free day and nothing going on. It looks so amazing! Great pictures. Thank you so much for sharing! 🙂 <3
Megan Stevens says
Thanks, Raine. I was amazed how fast this recipe came together. It took much longer to write the recipe out than to create it, lol. 🙂
Jessica from SimplyHealthyHome says
So awesome! I love cheesecake.
Megan Stevens says
Thanks, Jessica, we do too!
Chloe says
I love this idea! I’ve never thought of fermenting nuts. I bet this is really good.
Megan Stevens says
Thanks, Chloe.
Rachel @ day2day joys says
Yum! this looks sooooo good!
Megan Stevens says
Thanks, Rachel! And nutrient-dense! 😉
jayshankar says
this is good for vegetarians but cheese in the cheese cake is missing!!! it should be named nutteese cake 🙂 but it is awesome recipe will try once.
Megan Stevens says
Thanks, Jay, point taken! 🙂 I think it will win your vote if you make it once. 🙂 Enjoy the process too, so much fun! 🙂
Shelley Alexander says
Megan, Your cheesecake looks beautiful and is full of nourishing ingredients to make you feel good too! I soak my nuts and seeds all the time to get rid of the phytates and make them easier to digest but fermenting them and make cheesecake is fabulous! I am eager to try your recipe.
Megan Stevens says
So glad, Shelley. Thanks for your comment! Enjoy!! 🙂
Jennifer R. says
Can you recommend an affordable substitute for the pine nuts? 🙂 (not macadamias, either).
Thanks!
Megan Stevens says
Hi Jennifer, yes, the best alternative is to buy cashew “pieces” from Hummingbird Wholesale in bulk on-line. I hope that works for you. 🙂
Jennifer R. says
Megan,
Thank you so much! I’ll sub out cashews. Just a note, I checked out Hummingbird Wholesale (and had heard them recommended elsewhere as well), but they don’t ship outside of the Northwest section of the country, so I’m out of luck. 🙁 Thanks again for this amazing-looking recipe; I can’t wait to try it!
Megan Stevens says
Thank you, that is good to know, although unfortunate! Enjoy!! 🙂
Melissa says
YEAH to NOT having nut allergies. I’ve fermented cashews several times to make a savory cheese (so yummy with smoked salmon and nut based crackers) and turned 3 friends on to this miraculous process. Loving the healthy digestive benefits from fermentation with probiotics. I can’t wait to try this sweet application and use fresh picked raspberries from my garden. I’m headed to a wedding out of town next weekend and this will be a special treat for my friend and me since we can’t eat wedding cake.
Megan Stevens says
Great to hear, Melissa!! I hope you enjoy the process and the outcome! I think you’ll love mixing the fermented nuts with the honey…so pretty and exciting!! Cheers!!
Izabela Lam says
Hi Megan, quick question about the base. I’m planning on using 50/50 walnuts/cashews. I’ll sprout the walnuts overnight and soak the cashews for 2hrs as instructed. But do they need to be thoroughly dried before grinding them into meal? Or is it okay if they’re still wet? Thanks!
Megan Stevens says
Hi Izabela, they do need to be dehydrated/dried for the base/crust.
Izabela Lam says
One more question please ☺️ My batter doesn’t seem to be fermenting. I added 1/4 teaspoon probiotics (GutPro) and put it in my oven at 50degrees. Didn’t feel comfortable running the oven overnight so it had 6hrs of heat (then turned off overnight) and now it’s been going another 6hrs today and it still hasn’t risen. Is it possible it just won’t ferment? Or should I leave it for even longer? Thanks!
Megan Stevens says
Hi Izabela, I can’t guarantee the effectiveness of your probiotic or the other variables. Sigh– ferments are SO magical, but can be unpredictable. The main thing is to cover the surface with oil to keep it anaerobic while you wait. But you only have a few days for it to inoculate before it could go south. I wish you luck and sorry I don’t have more insight into your exact situation. It’s possible it just needs a warmer kitchen!
Izabela Lam says
Hi Megan, thanks so much for responding! Guess what, it worked! It didn’t raise, and it doesn’t look spongy but it’s got a distinct sour “cheesy” taste that’s absolutely amazing!! So happy yay ?
Megan Stevens says
Yay, sooo glad!! 🙂
Dae Woong Kang says
Hi, Megan, I just experimented the fermenting. Is the final fermented nut cheese normally tastes sour? Or maybe the sour taste is because I did not cover the surface with oil..? It tastes more like sour yogurt than cheese..
Blaire Foubister says
After fermenting mine is very sour but no air bubbles. Will it be ok??
Megan Stevens says
Hi Blaire, it’s so hard to say when I’m not with you in your kitchen, but probably, yes. Mine gets very aerated, but as long as yours is sour (but not off or icky or pink etc) you probably have fermented your nuts/seeds. Go with your gut instinct on whether you’re good to proceed.
Living Natural Today says
Yum! I love cheesecake! Always glad to find a gluten-free, paleo recipe, especially one with the extra information that you provide.
Carol @studiobotanica says
WOW. Looks like a gorgeous dessert that everyone can enjoy. Nutrient dense and YUMMY!
Shelby Stover says
This has me totally drooling, I love that it’s fermented!
Megan Stevens says
Me too, Shelby; thank you!
Lindsey Dietz says
I can’t even believe how bubbly and fermented those nuts get! And I bet, with so much fat and protein from the nuts, one tiny slice is PLENTY!
[email protected] Tessa the Domestic Diva says
I REALLY want to try this!! I did not see a link for the probiotics you like to use?
linda spiker says
Amazing. This looks positively like creamy decadence!
Susan says
Looks wonderful but sadly I am allergic to coconut. 🙁 I would love to make this recipe. Can your suggest a substitute for the coconut oil?
Megan says
Hi Susan, I can relate. I haven’t made this recipe with an alternative to the coconut oil, but theoretically, yes. If you can have dairy, you can try ghee or butter. If not, you can try a combination of lard and avocado oil, or palm shortening, depending other sensitivities. Ideally we’re using a solid fat.
Rachel says
I’m making this for a family diner but my local stores are completely out of yogurt probiotic! I’ve seriously looked in 4 different local stores
Is there anything else I can use to start the fermentation process? Whey? Regular probiotics?
Megan says
Hi Rachel, you could definitely use whey. I hope you love the recipe! 🙂
Carol Clevenger says
What size springform pan did you use?
Megan says
9″, Carole. 🙂
Jason says
Do you think it would be possible to omit or substitute the coconut oil? I’d love to make an oil-free version of this if possible.
Megan says
Hi Jason, I don’t think so, but I’m not completely sure. The oil does solidify when chilled, which helps to create the just-right texture. I’m not sure what to sub it with except another thickener (like agar agar or gelatin), and then it would just be figuring out how much so it’s not too firm.