My Mother's Cheesecake
- 1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
- 1/3 cup (80 ml) light agave nectar
- 2 tbsp (30 ml) plain or vanilla soy or almond milk
- 1¼ tsp (6.5 ml) pure vanilla extract
- 1 heaping tbsp (15 ml) organic cornstarch or arrowroot powder
- 1 scant cup (130 g) whole spelt flour
- ¾ cup (80 g) barley flour
- Heaping ¼ tsp (1.5 ml) baking powder
- Heaping ¼ tsp (1.5 ml) baking soda
- Heaping ¼ tsp (1.5 ml) fine sea salt
- 1 pkg. (12 ounces or 375 g) aseptically packaged firm silken Japanese-style tofu (such as Mori-Nu)
- ½ cup (120 ml) smooth natural cashew butter
- Grated zest of one lemon
- ½ cup (120 ml) light agave nectar
- 2 tsp (10 ml) fresh lemon juice
- ½ tsp (2.5 ml) pure lemon extract
- 1 tsp (5 ml) pure vanilla extract
- Pinch fine sea salt
- This recipe is vegetarian
- Produce
- Lemon, zest of (1)
- Cooking & Baking
- Agave, light (3/4 cup)
- Baking powder (1/4 Heaping tsp)
- Baking soda (1/4 Heaping tsp)
- Barley flour (3/4 cup)
- Cornstarch or arrowroot powder, organic (1 heaping tbsp)
- Lemon extract, pure (1/2 tsp)
- Sea salt, fine (1/4 Heaping tsp)
- Sea salt, fine (1 Pinch)
- Spelt flour, whole (1 scant cup)
- Sunflower or other light-tasting oil (1/3 cup)
- Vanilla, pure (2 1/4 tsp)
- Drinks
- Lemon juice, fresh (2 tsp)
- Dairy
- Cashew butter, smooth natural (1/2 cup)
- Refrigerated
- Aseptically packaged firm silken japanese-style tofu (1 pkg.)
- Plain or vanilla soy or almond milk (2 tbsp)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
55 people saved this recipe.
