Vegan by Nature

inherent recipes from a passionate cook

Un-cheese cake! Blackcurrant and cherry.

This is a big achievement for me and I finally feel like I have perfected the recipe without the use of fake cream cheese. Hooray!

SDC10418

Here goes:

1 avocado

1 packet of silken tofu approx 300g (I used homemade from 2litres of soy milk)

1/2 tsp salt

2 tbsp barley malt syrup (could sub with maple or rice syrup here but if using maple increase arrowroot quantity)

juice of 1 lime

fresh vanilla or 2 tsp good vanilla extract

4 tbsps fructose (it is 3 times sweeter than ordinary sugar so adjust accordingly)

2 tbsps arrowroot

For the base:

I made a random graham cracker recipe with a basic biscuit recipe subbing some gram flour and wholemeal spelt for the ordinary flour. This one’s good http://www.animalsnotingredients.co.uk/2008/10/02/shortbread-biscuits/

1/3 cup melted dairy free margarine

1/3 cup fructose

1 tbsp barley malt syrup

1. Once baked and cooled whizz the biscuits in a processor until it resembles sand.

2. Slowly pour in 1/3 melted dairy free marg followed by the fructose and then stop the processor. Add in the syrup, then back on until combined.

3. Press into a springform cake tin and refridgerate while making the filling.

4. Whizz all the ingredients together in a processor until thick creamy consistency. Pour on top of the base and cover with topping of your choice. I like blackcurrants and cherries myself.

5. Refridgerate overnight minimum, but if you can wait longer it’s soo worth it.

SDC10419

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