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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A quick recipe for an interesting vegan cheesecake. A pre-baked pie crust can be used in place of the one in the recipe. Wheat flour can be used in place of rice flour for a crust that isn't gluten free. Ingredients:
1/2 cup rice flour |
1/4 cup walnut oil |
1/2 cup rolled oats |
1/4 cup water |
1/2 cup dates |
1/4 cup lemon juice |
3 tablespoons apple juice |
grated lemon rind, to taste |
50 ml water |
300 g tofu (preferably soft or silken) |
Directions:
1. Pie Crust:.
2. Mix together dry ingredients and slowly add liquid. Mix with a knife to form a soft mixture that is not too wet.
3. Roll out pastry and press into a pie tin and bake for 10 mins at 180C.
4. Filling:.
5. Simmer dates, lemon juice, apple juice, lemon rind and water for 5 minutes.
6. Blend tofu with date mixture until smooth and creamy and pour into the pie crust.
7. Bake for 20 mins at 180C.
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