Lemon Teasecake filling

[Guest guest]

Here's another cheese-free cheesecake :-) The recipe is from Joanne

Stepaniak's " The Ultimate Uncheese Cookbook. " If you're not familiar

with her, sometimes her recipes sound a little strange, but they taste

amazing. I made this a little while back when I was jonesing for

cheesecake, and loved it. :-)

 

1/2 cup uncooked millet

2 cups water

1/2 cup raw cashews

1/3 cup fresh lemon juice

1/3 cup pure maple syrup

2 teaspoons vanilla extract

1 teaspoon lemon extract

 

In a medium saucepan with a tight fitting lid, bring millet and water to

a boil. Cover and simmer over low heat until water is absorbed and

millet is soft, about 50 minutes. While millet is cooking, place

cashews, lemon juice, maple syrup and extracts in a blender. Process

several minutes until perfectly smooth. If necessary, scrape down sides

of the blender jar and process for another minute. While cooked millet

is still warm, add to blender mixture. Process another 3 minutes until

creamy. Pour into cooled crust.

 

Cool pie 30 minutes at room temperature. Place in refrigerator and

chill at least 4 hours before serving. Place plastic wrap over surface

to prevent excess cracking. Will keep about 3 days in refrigerator.

 

Optional toppings: 8 ounces cherry preserves or 2 kiwifruit, peeled and

sliced thin into rounds

[Guest guest]

This sounds awesome. I don't have millet and was unsuccessful

in finding any at the grocery store just now, so I may have to

experiment with another grain. Any gluten-free suggestions?

I'm thinking perhaps quinoa?

 

 

Thanks,

-Erin

www.zenpawn.com/vegblog

 

 

, Maureen <ailanthus

wrote:

>

> Here's another cheese-free cheesecake :-) The recipe is from Joanne

> Stepaniak's " The Ultimate Uncheese Cookbook. " If you're not

familiar

> with her, sometimes her recipes sound a little strange, but they

taste

> amazing. I made this a little while back when I was jonesing for

> cheesecake, and loved it. :-)

>

> 1/2 cup uncooked millet

> 2 cups water

> 1/2 cup raw cashews

> 1/3 cup fresh lemon juice

> 1/3 cup pure maple syrup

> 2 teaspoons vanilla extract

> 1 teaspoon lemon extract

>

> In a medium saucepan with a tight fitting lid, bring millet and

water to

> a boil. Cover and simmer over low heat until water is absorbed and

> millet is soft, about 50 minutes. While millet is cooking, place

> cashews, lemon juice, maple syrup and extracts in a blender.

Process

> several minutes until perfectly smooth. If necessary, scrape down

sides

> of the blender jar and process for another minute. While cooked

millet

> is still warm, add to blender mixture. Process another 3 minutes

until

> creamy. Pour into cooled crust.

>

> Cool pie 30 minutes at room temperature. Place in refrigerator and

> chill at least 4 hours before serving. Place plastic wrap over

surface

> to prevent excess cracking. Will keep about 3 days in

refrigerator.

>

> Optional toppings: 8 ounces cherry preserves or 2 kiwifruit,

peeled and

> sliced thin into rounds

>