RAW & VEGAN SALTY CHEESECAKE
For 4 people
For the salty base:
- 100 gr raw pistachio nuts (without shell)
- 85 gr raw cashew nuts
- 2 coffee spoons dried basil
- 30 gr dry spelt crackers/cookies
- salt and pepper
For the cream:
- 200gr natural cashew nuts (Previously soaked into the water, at least for 3 hours)
- 50ml cream of rice
- Salt and pepper
For the filling:
- 1 small bowl of fine cream of peppers from the brand Superproducteur
- some black sesame seeds
- some parsley
For the salty base, put all the ingredients in your blender and mix them for 3 to 5 minutes.
Do not hesitate to stop your machine from time to time to make sure to get all the dough from the sides.
Pour this mixture into a small metal round mold (mine had 12cm diameter) and flatten it with your hands.
Reserve in the freezer for a few minutes.
For the cashews cream, put all your ingredients in your blender and crush them well.
Then pour this mixture on the top of the salty base.
Put everything in the freezer for a few minutes.
For the top part, put a layer of the fine cream of peppers from the brand Superproducteur.
Put your cheesecake back in the freezer for at least 10 more minutes.
For the decoration, sprinkle on the cake some black sesame seeds and parsley!
A little advice- prepare it in advance, do not hesitate to take it out at least 40min before eating. 🙂