The right coconut milk makes all the difference when it comes to making a raw cheesecake. I’m new at this style of cooking, so the first few times I attempted to make cheesecake it didn’t turn out too well. The first two times the filling was too watery, so I threw it out. The third time I added soy cream cheese, it worked, but I try not to eat too much soy, and there was a lot in this mixture to get it to set properly. Then, I accidentally found that I wasn’t using the correct coconut milk, and that changed everything.
My failures were predicated upon a particular coconut milk that I found in the baking section at Whole Foods. It was in a small paper container and had the same consistency of the type of milk you would use for every day, such as the kind you would put in your cereal or coffee. It wasn’t thick and creamy enough to make cheesecake. But, and here’s the big but, I didn’t know that. Who knew that there were different variations? You did? Well then, next time could you clue me in please? Thanks. 🙂
As I said before, I accidentally found a thick, creamy, coconut milk that set my cheesecake to perfection. I was making an Asian stir-fry and I bought the canned coconut milk in the Asian section at the supermarket. As I poured it into the pan that proverbially light bulb lit up my brain. I knew what I was making the next morning.
Before I went to bed I soaked my nuts. Cashews people, get your minds out of the gutter! After pouring over numerous recipes during my search for the perfect raw vegan cheesecake, I came to the realization that soaked cashews were an essential part of putting the “cheese” into the cake.
I woke up early this morning, in anticipation of success. My competitive nature doesn’t allow me to give up on anything. I may not always win, but that just makes me try harder the next time. Today was going to be my day to shine!
The cashews were plump and squishy. Nice. I drained them, rinsed them, and rinsed them again. Then I put them in my Blendtec blender.
My boy is home from college for spring break, and I know that he loves key lime pie, and we had a bunch of small limes, so…..
After juicing six small limes I had a half of a cup of fresh, bright, lime juice. There was a box of beautiful raspberries in the refrigerator begging to join the party, of course, I had to oblige. I was getting excited, my instinct was telling me that this time the filling was going to come together the way that it was supposed to.
I set the Blendtec (Blendtec Blenders) to the whole food-frozen fruit/yogurt setting, crossed my fingers, and turned it on. I literally jumped for joy when I took the lid off and found a thick, creamy, rich filling. YES!!!! The cashews and coconut milk came together like a cheesecake filling should. Now let’s see if the texture is right after it sets.
Oh yeah! The happy dance was going on in my kitchen because these little cakes were exactly what I’d hoped for. They were creamy, rich, fruity, tangy, and all around scrumptious. My son ate most of them, and he is the true litmus test for anything dessert like.
Success! It felt so good.
Makes 24 individual cakes or 1 large cake