From my Native Foods cookbook . Repost of Vegan Cheesecake This

[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.

 

Don't you feel a change a coming

from another side of time

breaking down the walls of silence

lifting shadows from your mind

Placing back the missing mirrors

that before you couldn't find

filling mysteries of emptiness

that yesterday left behind

Source - " Changes " Cat Stevens