CINDY A
08-17-2010, 09:00 PM
ON 8-15-10 GOT A LINK TO RAW SEED VIDEO ON THEIR RECIPE FOR PROBIOTIC CHEESECAKE I FINALLY GOT AROUND TO LOOKING AT IT AND IT IS VERY SIMILIAR TO SOMEONE'S POST HERE ON 11-04-08 AND 11-05-08 --I DO NOT KNOW HOW TO LINK TO IT SO I WILL JUST POST THE RECIPE. THE ONE POSTED HERE SEEMS BETTER. THANKS TO ONE EVER POSTED IT. BESIDE ALISSA NEW BOOK WILL HAVE A PROBOTIC CHEESECAKE IN IT--CAN'T WAIT TILL OCTOBER!!!!!
3 cups cashews(soaked)
2/3 cup water or rejuvalac
3 capsules of probiotics - the kind that you can open and pour out the powder - use the powder, not the gel outside
put all in a blender and blend until smooth. Put the mixture in cheese cloth(double thickness) or in a nut bag and hang, or place in a collander to drain and culture for a few days(at least 24 hours) in a warm area of the house. I taste the cheese every day until it gets to desired sharpness and consistancy.
That is just the cheese base, you have to add things like salt, nutritional yeast and other things to make it taste "cheesy"
After that, you store it in the fridge.
1 capsule = 1/4 teaspoon
1/4 teaspoon for every 1 cup of nut cheese/paste
So, I let the cheese culture for 48 hours then I put together this recipe after looking at all the different raw cheesecake recipes - I mixed and matched.
3 cups cashew cheese
1/2 cup aguave(or other liquid sweetner of choice)
1/2 cup melted cocoa butter (1/2 cup grated, then melted, doesn't need to be packed down)
1/4 cup coconut oil
1 vanilla bean(pod and seeds)
1/2 teaspoon salt
mix all ingredients except for vanilla bean (won't need a blender, just mix in a bowl)
Then take the vanilla bean and some cheesecake batter and(just enough to keep the blender moving) and place in the vitamix, blend until vanilla bean is nice and blended.
Add the vanilla mixture back into the batter and mix. Then take 1 or 2 pie pans and put in your favorite crust. Pour the cheese mixture into the crust and toss(place gently ) into the freezer to set. Mine only took maybe 2 hours or so.
MMMMMMmmmm!
Tastes more like cheesecake than any of the lemon and coconut oil recipes (To me anyway)
Judging by the taste, you might even want to only let the cheese sit out for 36 hours, depending on how tangy you want it.
I used a pecan crust, but I think this would taste wonderful with some sort of chocolate crust.
3 cups cashews(soaked)
2/3 cup water or rejuvalac
3 capsules of probiotics - the kind that you can open and pour out the powder - use the powder, not the gel outside
put all in a blender and blend until smooth. Put the mixture in cheese cloth(double thickness) or in a nut bag and hang, or place in a collander to drain and culture for a few days(at least 24 hours) in a warm area of the house. I taste the cheese every day until it gets to desired sharpness and consistancy.
That is just the cheese base, you have to add things like salt, nutritional yeast and other things to make it taste "cheesy"
After that, you store it in the fridge.
1 capsule = 1/4 teaspoon
1/4 teaspoon for every 1 cup of nut cheese/paste
So, I let the cheese culture for 48 hours then I put together this recipe after looking at all the different raw cheesecake recipes - I mixed and matched.
3 cups cashew cheese
1/2 cup aguave(or other liquid sweetner of choice)
1/2 cup melted cocoa butter (1/2 cup grated, then melted, doesn't need to be packed down)
1/4 cup coconut oil
1 vanilla bean(pod and seeds)
1/2 teaspoon salt
mix all ingredients except for vanilla bean (won't need a blender, just mix in a bowl)
Then take the vanilla bean and some cheesecake batter and(just enough to keep the blender moving) and place in the vitamix, blend until vanilla bean is nice and blended.
Add the vanilla mixture back into the batter and mix. Then take 1 or 2 pie pans and put in your favorite crust. Pour the cheese mixture into the crust and toss(place gently ) into the freezer to set. Mine only took maybe 2 hours or so.
MMMMMMmmmm!
Tastes more like cheesecake than any of the lemon and coconut oil recipes (To me anyway)
Judging by the taste, you might even want to only let the cheese sit out for 36 hours, depending on how tangy you want it.
I used a pecan crust, but I think this would taste wonderful with some sort of chocolate crust.