If you’ve been craving a vegan waffle topping recipe that’s a cross between fudge and chocolate cheesecake, dark and moderately sweet with a slightly fermented and savory edge, I can totally relate. That’s exactly how I came up with this waffle spread recipe.
Vegan Dark Chocolate Cheese Topping
- 2 cups raw cashews
- 1 cup water (or rejuvelac, see note)
- 1 teaspoon probiotic powder (see note)
- 1/2 cup cocoa powder
- 1/2 cup brown sugar (see note)
- 2 tablespoons molasses (preferably blackstrap)
- 1 teaspoon nutritional yeast
- 3/4 teaspoon salt
- Soak the cashews in room-temperature water for 20 minutes.
- Drain the cashews and place in a blender with the 1 cup of water (or rejuvelac prepared in advance) and probiotic powder, mixing at high speed until smooth. Stop to scrape down the sides of the blender pitcher as necessary.
- Put the mixture in a sieve or colander lined with cheesecloth. I used extra-fine cheesecloth and doubled it, placed over a bowl to catch any water. Then put a weight on top to help push out water. I use a jar filled with water as James suggests, with one addition: I then place the jar atop a flat-bottomed plastic bowl with a diameter just slightly smaller than that of the sieve. The bowl helps to distribute the weight for more even pressing. Don't worry if that much water doesn't drip out, as the cheesecloth itself will absorb some of the water.
- Allow to culture at room temperature for 24 to 48 hours. I chose the midpoint of James' recommendation, allowing it to sit between 36 and 40 hours.
- Then remove the cultured mixture from the sieve or colander, and place in a medium bowl.
- Add the cocoa powder, brown sugar, molasses, nutritional yeast, and salt. Stir until well blended and smooth.
- Place the remainder in a small bowl in the warmest part of your refrigerator (usually the veggie crisper) for 1-2 days, where it will thicken just a bit more and the tartness from the culturing will become slightly more pronounced.
This topping plays well atop your favorite vegan waffle, alongside a glass of pinot noir. (Some wine recommendations at Barnivore or Veg News.) We finished it within a week, so we didn’t get a chance to experiment with any serious aging.
Jo Stepaniak’s now-classic Uncheese Cookbook originally got me interested in homemade dairy-free cheese possibilities–including desserts similar to cheesecake. While some of her great recipes utilize miso to add a bit of that fermented flavor, the actual culturing of the nuts with probiotics takes things in another direction. (This is how Dr. Cow vegan cheeses does it, but with a bit more practice and know-how.)
I am curious to try a variation on this recipe as well: vegan chipotle chocolate cheese. I do have a bit of raw smoked chipotle cashew cheese aging in my new “cheese cave”–a re-purposed wine refrigerator that I got a good deal on–and may try a cocoa + chipotle hybrid spread in the near future. If you try something like this and it turns out well, please let me know!