Cheesecake, Tofu II
Instructions:
1 c. blanched almonds 2 c. soy milk 1 c. rinsed raw cashews 2 tsp. vanilla 1 c. honey 1/4 tsp. almond extract 2 lbs. firm tofu 2 tsp. lemon juice 1/2 c. arrowroot or cornstarch 1 tsp. salt
BLEND nuts and soy milk until smooth. BLEND remaining ingredients. As the full recipe does not fit in blender, BLEND portions and combine in a bowl. ADD some water if batter seems too thick. POUR over CRUMB CRUST. BAKE at 350° for 1 hour or until set. CHILL thoroughly before serving. For CAROB MARBLE CHEESECAKE, MEASURE OUT 1/2 c. batter. ADD 1 1/2 tbsp. carob powder, and blend. After pouring plain cheesecake batter into springform pan, SPOON 5–6 tbsp. of the carob mixture into batter, spacing apart. Take a knife and SWIRL briefly to make marble pattern. BAKE at 350° for 1 hour or until set. SERVE with Carob Sauce.
BLEND nuts and soy milk until smooth. BLEND remaining ingredients. As the full recipe does not fit in blender, BLEND portions and combine in a bowl. ADD some water if batter seems too thick. POUR over CRUMB CRUST. BAKE at 350° for 1 hour or until set. CHILL thoroughly before serving. For CAROB MARBLE CHEESECAKE, MEASURE OUT 1/2 c. batter. ADD 1 1/2 tbsp. carob powder, and blend. After pouring plain cheesecake batter into springform pan, SPOON 5–6 tbsp. of the carob mixture into batter, spacing apart. Take a knife and SWIRL briefly to make marble pattern. BAKE at 350° for 1 hour or until set. SERVE with Carob Sauce.