Ackee Cheesecake Filling
Creamy ackees and cashews combine to create a silky and luxurious vegan cheesecake filling
Ingredients
- 1 Cup Cashews* (soaked overnight and drained, see notes)
- 3/4 Cup Parboiled ackees
- 1/2 Cup Agave/Cane Sugar/Maple Syrup**
- 1/4 Cup Coconut Oil***
- Juice of half a lemon approximately 2 tbsps
- 1 tsp Vanilla optional
Instructions
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Place cashews in food processor and blend till very smooth wiping down the sides at intervals.
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Add the remaining ingredients and blend till completely smooth. This may take up to 5 minutes depending on the power of your processor's motor. Give a couple breaks in between to prevent it from overheating.
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Pour or scoop into prepared molds. Freeze until set. De-mold and keep in freezer until ready to serve.
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To serve either set in the fridge for 10 to 15 minutes before serving or at room temperature fo about 5 minutes. How long this takes will depend on your room temperature and how hard your freezer is able to set items.
Recipe Notes
* To make the cashews even easier to puree: pour off the water from the night before then pour over boiling water and let sit for 5 to 15 minutes. This will warm up the cashews and make blending them a breeze.
** I used 2 tbsps of agave and 6 tbsps of cane sugar (1/2 cup = 8 tbsps). You can use any one or combination that you like. Whereas I like having a liquid sweetener for chilled/frozen set desserts so they are silky, I don't usually likek agave on its own; I have a quite robust flavoured maple syrup and thought that it took away from the flavour of the ackee thus settling on the combination mentioned. If you have a mild maple syrup or like the maple flavour any way you may want to go with that.
*** I used refined coconut oil since I didn't want its flavour to take over. You can use unrefined if you prefer however, it will taste very coconutty (which isn't a bad thing depending on what you're going for)