Vegan Cheesecake

Categories: None
Yield: 1 servings

-----------------------------------CRUST-----------------------------------
2 c Grape-nuts cereal or oil
-free granola
1/3 c Frozen apple juice
-concentrate; thawed

----------------------------------FILLING----------------------------------
2 pk (16 oz) of firm tofu
3/4 c Honey
1 ts Vanilla
1/4 ts Cinnamon; (or cocoa?)

----------------------------------TOPPING----------------------------------
Fresh or frozen fruit;
-sliced

This is for Phil, who asked for a vegan, no-bake cheesecake. If honey is
acceptable, the following is from Dr. McDougall's book "The McDougall
Program" I love his books and am eternally grateful for them. They helped
me go from fat-full vegetarian, to fat-free vegan.

IMPORTANT NOTE: the longer the cheesecake chills, the better it tastes. We
only take our first bite a day later!

Crust: Process the cereal in a blender briefly to crush. Place in a bowl,
and add the juice. Mix well. Press into a deep dish pie plate and set
aside.

Filling: Combine tofu and honey and process well. Add the vanilla and
cinnamon and beat til fluffy. Spoon into the crust and smooth out the top.
Cover loosely with plastic wrap and refrigerate until serving time.

Just before serving, add the topping of your choice:

Topping:

fresh or frozen fruit, sliced or what we do: 1 10 ounce jar no-sugar pure
fruit preserves (our favourite is Sorrell's Blackberry Jam)

Posted to fatfree digest by pat94@total.net (Pat&Tina) on Feb 12, 1999,

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