Native Foods Vegan Cheesecake Traci you might want to try this one. Delish! Ask Anne

[Guest guest]

I made this out of the Native Foods cookbook. Vegan restaurant in West Los

AngelesSam's 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.

 

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

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