You are currently browsing the tag archive for the ‘walnut’ tag.
Lemon cheesecake (vegan)
LEMON CHEESECAKE (VEGAN)
This cheesecake is super easy to make using your Vitamix blender (or food processor). It’s tangy, sweet, and creamy, and sure to impress! We eat it for breakfast and dessert! Try topping it with some organic blueberries or sliced strawberries. Mmm…
CRUST INGREDIENTS
Dry:
1/2 C organic rolled oats
1/2 C organic raw (unsalted) cashews
1/2 C organic raw walnuts
1/2 C salted pretzels (or tortilla chips)
1/3 C unsweetened finely shredded coconut
1/4 C all-purpose flour
Wet:
2 T vegan butter (we use Earth Balance)
2 T coconut oil
1 T maple syrup
CRUST ASSEMBLY:
Combine the dry ingredients in a medium bowl. In small batches, grind ingredients using the dry container of your Vitamix mixer, or process in a food processor. In a small bowl, melt the Earth Balance and coconut oil, then add the maple syrup. Pour the wet ingredients into the dry ingredients and mix/mash until uniform consistency. Press the mixture into a glass pie pan using a spoon. (If you don’t have a glass pie pan, you could try using a glass square pan.)
FILLING INGREDIENTS
12 ounces organic silken tofu (drain out the excess water from the package but there’s no need to press the tofu)
1 container of Tofutti Better Than Cream Cheese
2/3 C organic sugar
2 T organic cornstarch
1 t vanilla extract
1/3 C lemon juice (or use the juice of 1 lemon if the lemon produces slightly more than 1/3 C)
zest of one lemon
PIE ASSEMBLY:
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the pressed crust. Bake at 350 degrees for 45 minutes. Cool on a wire rack until it’s warm but not hot, then refrigerate until completely cold. Then serve!
Lemon cheesecake, right out of the oven
Lemon cheesecake, after chilling
My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago. Well, today I finally thawed them out and created this recipe. This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.
The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven). I’m really happy with the taste, because I had no idea what to expect!
Dry Ingredients:
1/3 C EACH – amaranth, coconut, brown rice & garbanzo bean flours
1/4 C oat flour/rolled oat combo (GF)
1/4 C ground walnut/pecan/hazelnut combo
1/4 C ground flax seed
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
Wet Ingredients:
2 C very ripe persimmon fruit puree
1/4 C pure maple syrup
1/4 C coconut milk (full fat)
1 t vanilla extract
Raw sugar granules
Assembly:
Combine the dry and wet ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle ~1/8 t raw sugar on top of each. Bake at 350 degrees for about 28 minutes.
**Vegan, dairy free, egg free.
Freeheel Vegan 