Sunday, June 27, 2010


This is my favorite dessert. You can even eat it for breakfast! Most vegan cheesecakes are made with tofu and honestly are too heavy or even tasteless and rubbery. This one is not. Don't let the ingredients fool you; it's an amazing dessert. I have eaten real cheesecake, and I can't say that this exactly resembles real cheesecake, but it is as good as real cheesecake.

This recipe makes an 8x8 pan.

Have ready:

1 recipe Graham Wafer Crust, prebaked (see recipe on this blog)

Simmer for 45 minutes:

½ cup millet

2 cups water

½ tsp. salt

Then blend the following VERY smooth:

cup cashews

cup lemon juice

cup maple syrup or honey

1 tsp. vanilla

Then add the HOT cooked millet to the blender and process very smooth. (The millet must be hot or the uncheesecake will not set up.) Do not add any extra liquid to make it blend. Stop and stir if it is too thick to blend well. Pour onto the baked crust. Chill overnight or until firm. Then prepare the following topping.

Cook until thick:

1 cup apple juice

¼ cup cornstarch

Tbsp. honey

Gently stir in:

1 cup raspberries, strawberries, blueberries, or pie cherries

Spread over filling. Chill.

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