Cultured Lemon Cheesecake, Ginger Pastry And Raspberry
Wednesday, 01 May, 2019

Cultured Lemon Cheesecake, Ginger Pastry And Raspberry

Author: Lauren Lovatt


200g oat flour
100g almond flour
120g coconut flakes
150g  dates (soaked in hot water for 10 mins)
Tsp salt
One inch grated ginger
4 tbsp melted coconut oil. 



300g cashew nuts soaked overnight
200 ml almond mlk*
200g coconut butter
3 lemons zested and juiced
8 tbsp honey
1 tbsp nutritional yeast
1 tsp turmeric
1 tsp vanilla extract
Pinch of pink salt
Pinch of black pepper 



*150g soaked almonds
600g water
One date
½ tsp vanilla
tbsp melted coconut oil
Pinch of salt




Turn the oats a coconut flakes into a flour and set aside.  Blend the soaked dates with half of their soaking water until silky smooth. Blend with all other ingredients, except coconut oil, until a soft dough is formed. Add more date water if the mix is dry and of too wet add a tbsp coconut flour. Drizzle over the coconut oil and pulse again to combine. Roll out in between two teflex sheets.  Then Press into a lined tart tin or mini tart cases and leave to set in the fridge. Set aside while you make the topping. 


The first step is to ferment the cashew nuts.  Rinse them very well then blend with 100ml  filtered water until smooth.  Add two tbsp kombucha. Leave in a glass bowl covered overnight somewhere warm.  Should be light and fluffy.

When ready blend in the remaining ingredients, apart from the coconut oil and butter, until smooth.  Stream in the coconut oil and butter at the end.  Taste for seasoning and pour into the tart case.

Leave to set in the fridge for at least 4 hours or in the freezer to speed up the process.


Blend the almonds and water for at least 30 seconds in a high power blender. 
Strain the whole mix through a nut milk bag. Reserve the pulp.

Pour the strained milk into the blender and blend with all other ingredients.

Can kept plain depending on the recipe and flavored accordingly.

Serve with raspberries and toasted coconut.


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