What the?? Ok, I got your attention - and my acronym DBG stands for 'dairy be gone.' Now before I go any further, I don't want you to get the wrong idea about me. I really don't mean to sound as if I am prejudiced against dairy... But the fact of the matter is that many people just do not fare well with this ingredient in their diet. You may or may not be able to relate. Perhaps you are one of those people, like myself, that can handle some dairy, still love it, but know that there is a line, that once crossed, your system holds you hostage. By hostage I mean you are lactose-intolerant and experience various symptoms of mild discomfort ranging from an annoying runny nose, constipation, bloating... perhaps you get my gist.
However, you might be in the other faction, where your body cannot handle any dairy because you are severely lactose-intolerant or have a milk allergy - there is not a line to be crossed, period. In case you are confused about the two conditions, you can click here to read about the difference between lactose-intolerance symptoms and milk allergies. It may be helpful to you.
I really love the research surrounding using alternative ingredients, that still bring us a wee bit of pleasure, perhaps in our time of need. The following recipe is just one example of that - I call it a cheesecake but there is NO dairy in this. The key ingredient to the filling is cashews which have been soaked and pureed to serve as the foundation for the cake. Perhaps it should be renamed 'cashew cake' but somehow that doesn't seem to serve it justice as my first thought of cashew often relates to crunch whereas you can see from the above picture, this is a wonderfully creamy textured dessert.
I've always thought of cashews simply as a nut, perhaps a part of a mix - but it can actually be used in many other different ways. Other cultures such as the East Indians traditionally mostly use cashews in sweets. Cashews are incredibly nutritious and contain healthy amounts of copper, magnesium, manganese, phosphorus, and vitamin K, along with lesser-known phytonutrients, such as antioxidants, tyrosinase, melanin, elastin, proanthocyanidins, and oleic acid. Some of the impressive benefits for the body include providing bone strength and joint flexibility, discouraging migraines, improving memory, lowering blood pressure, and protecting against UV damage, heart disease, and cancer. Heck, cashews are even helpful for keeping our mood stable since they are rich in the amino acid tryptophan, which allows you to make serotonin which boosts your mood and is preventive of some levels of depression. They are also a great source of magnesium.
Here's my recipe for the luscious looking dessert in the picture. It was relatively easy and quick to make and quite delicious.
Pineapple-Raspberry 'Cheesecake' Dessert:
Make the crust by adding all ingredients to your food processor, fitted with the S blade. Process until the ingredients and mixed and broken down well and they stick together when you collect a small handful and squeeze.
Press the ingredients into the bottom of an oiled 9-inch spring-form pan or 8-9 small ramekins. I used coconut oil to grease them. Place in refrigerator while you make the filling.
Drain the cashews well and put into your food processor. Turn on high for 30 to 60 seconds until the cashews start to look smooth and creamy. Add the remainder of the ingredients and blend on high for another 30 to 60 seconds until well mixed and creamy.
Pour the filling over the crust(s) and chill in fridge overnight or you could freeze it first for 2+ hours and then let sit in the fridge for another 2 hours before serving. I served it with raspberries and blackberries and whipped coconut cream.