Repost of the best vegan cheesecake from Native Foods Cookbook

[Guest guest]

From my Native Foods cookbook . You won't believe it

doesn't have dairy. Top with a tablespoon of fruit.

It's the best!

 

Vegan Cheesecake

 

Crust

~~~~~

2 cups granola (your favorite) I used the one I posted

the other day

4 Tbsp. nondairy margarine

2 Tbsp. sugar

 

Filling

~~~~~

1 cup (8oz,) soy sour cream (Tofutti brand)

16 oz. soy cream cheese (Tofutti brand)

1 cup sugar

2 Tbsp. unbleached flour

1 Tbsp. lemon juice

1 tsp. vanilla extract

1 tsp. sea salt

 

Preheat oven to 325 degrees. Grind granola in blender

to the consistency of

coarse flour. Melt margarine in a small pan. Mix

granola and sugar in a bowl,

stir in melted margarine. Press crust mixture into a 9

inch spring-form pan or

deep dish pie plate.

Blend filling ingredients in blender and pour into

crust. Bake for 20-25

minutes until golden brown. When cool refrigerate.

About 20 minutes before

ready to serve place in freezer for extra firmness.

Top with fresh fruit ot

preserves.

 

 

 

" Life is what happens to you, when you're busy

making other plans. "

Source: John Lennon