We've been on a homemade soy yogurt kick lately. After I tried thickening it by letting it sit in a coffee filter over a strainer {a trick I learned from my mama long ago} to remove most of the water content, I'm convinced it is like greek yogurt, sour cream or dare I say a spreadable cheese. I have a tutorial from a while ago on making homemade soy yogurt here. But removing the liquid is a must for me now and I think I will do an updated tutorial. You can do the same with your favorite store bought yogurt to thicken it. Try to find an unsweetened plain variety. I think the brand whole-soy makes an unsweetened plain yogurt, not sure about nut milk yogurts though.
I know there are a lot of you weary of soy, but you can apply the same technique with other non-dairy milks like almond or coconut milk. I won't get into a debate over soy here now, but we have a nut allergy in the house so yes, we eat and drink soy. We try to practice the motto "all things in moderation", well I guess, all plant-based things in moderation {plus some fresh fish here and there}. I use westsoy unsweetened to make yogurt and in our porridge; it is made with only organic soybeans and filtered water, yet has a mild taste. We make homemade soy-milk with only organic soybeans and water but it is very sharp tasting, and we only use it to make tofu. But that's a story for another day. Let's talk CAKE!
The "cheesy" or cultured flavor of the homemade yogurt got me thinking that it would be good in a cheesecake. I make raw cashew-coconut cheesecakes from time to time, and the yogurt addition does lend a subtle cultured/sour taste. I wanted to keep this one as a frozen cake, like ice-cream cake. And a healthy topping of coconut milk ganache sent this cake into nirvana. I added fresh raspberries to 1/2 of the cake mix and alternated vanilla and raspberry layers. Then garnished with crushed raw pistachios and wild harvested beach rose petals we picked and dried last summer.
If you want to keep this cake raw vegan, then you can omit the yogurt and add more soaked cashews and coconut cream. But for the ganache you will have to use chocolate to get the right consistency. I use a 70% couverture organic heirloom chocolate. I suggest you use a nice organic chocolate bar that you like to eat on its own.
This cake would be a perfect {delicious and fancy} dessert for your New Year's celebrations! I love seeing your creations...please tag your photos with #fareislerecipe so I can see them on instagram!
Recipe after the jump...
Frozen Vanilla-Raspberry Layer Cake with Coconut Milk Ganache
makes one 8" cake or two 4" cakes
Crust
2 pitted dates
1/3 Cup raw walnuts
1/3 Cup raw pecans
Filling
1/2 Cup coconut cream (refrigerate coconut milk for 4 hours up to over night and the cream will separate out and come to the top, carefully spoon the cream off the top)
1/2 Cup strained (Greek style) unsweetened non-dairy yogurt (place yogurt in a coffee filter over a strainer for at-least 1 hour and up to 6 hours in the refrigerator to remove liquid and create a Greek style yogurt)
1 Cup soaked raw cashews (soak in cold water for 2 hours up to overnight)
2 Tablespoons fresh lemon juice
Seeds scraped from a vanilla bean
1/2 Cup maple syrup
1/3 Cup fresh raspberries
Topping
1/2 cup coconut milk
1/2 cup chopped dark chocolate (I use 70% dark)
2 Tablespoons raw pistachios chopped
1 Tablespoon dried rose petals
Special Equipment: one 8" or two 4" spring-form pans, food processor, high powered blender (such as Vitamix)
Make Crust: In a food processor, process dates and nuts until they form a paste. Spread mixture evenly into the bottom of your spring-form pan(s).
Make Filling: Blend all ingredients, except the raspberries on high speed until velvety smooth and creamy. Remove 1/2 of the filling and set aside. Add raspberries to the remaining filling in blender and blend on high again until smooth, mixture will turn pink.
Assemble Cake: pour fillings into cake pan in alternating layers. Place cake into freezer and freeze until solid or overnight.
Make Ganache: Warm coconut milk in a saucepan on medium low heat (do not boil). Turn off heat and add chopped chocolate. Whisk together until smooth. Let cool slightly for 10 minutes.
Remove cake from freezer and remove the sides of the spring-form pan(s). Pour ganache over top of cake(s) and garnish with pistachios and rose petals, or whatever you fancy!
Slice and enjoy right away! Keep uneaten cake in the freezer covered for up to 1 week. You can also keep in the fridge for a softer cake (for up to 1 week).
Happy New Year friends!
