Fermented ginger cheesecake from Plant Academy: Plant-based Techniques & Recipes for Creative Cooking (page 163) by Lauren Lovatt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cashews need to soak for 4 hours and fermented cashew base ferments overnight. Can substitute coconut oil for vegan butter, agave for honey, fresh turmeric juice for ground turmeric, and ginger kombucha or plain kombucha for ginger bug. You may use the vegan butter recipe on page 148.

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