Vegan Cheesecake just in case anyone miss this awesome non-dairy dessert

[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 CheesecakeCrust~~~~~2 cups granola (your favorite) I used the one I posted the other day4 Tbsp. nondairy margarine2 Tbsp. sugarFilling~~~~~1 cup (8oz,) soy sour cream (Tofutti brand)16 oz. soy cream cheese (Tofutti brand)1 cup sugar2 Tbsp. unbleached flour1 Tbsp. lemon juice1 tsp. vanilla extract1 tsp. sea saltPreheat oven to 325 degrees. Grind granola in blender to the consistency ofcoarse 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 ordeep dish pie plate.Blend filling ingredients in blender and pour into crust. Bake for 20-25minutes until golden brown. When cool refrigerate. About 20 minutes beforeready to serve place in freezer for extra firmness. Top with fresh fruit otpreserves."Life is what

happens to you, when you're busymaking other plans."Source: John Lennon"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

[Guest guest]

--- I may have to give this a try : ). I normally make TONS of

cheesecake for the holidays and I have a few relatives that have

severe milk allergies so an alternative would be nice. hmmmmm.....

thanks for the recipe : )............

 

Anne