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Vegan Cheese Cake

Vegan Cheese Cake—scrumptious  

For a crowd

INSTRUCTIONS:  Make Graham Crackers while cooking millet.  Take out ½ cup pineapple juice from can and set aside.  Use the rest of juice to cook 1 cup of millet in.  Cover and cook it over low heat for about 1 hour or more, stirring often to avoid sticking.  Will be opened when well done, then scrape into a large mixing bowl.

NEXT:  Blend until smooth: 

½ Cup pineapple juice

2/3 Cup raw brazil nuts

ADD to blended mixture:

                  1 teaspoon sea salt

                  4 tablespoons lemon juice

                  ½ Cup honey or maple syrup

                  1 20 oz can crushed pineapple

                  1 tablespoon pure vanilla

                  1 tablespoon clear gel

ADD the complete blended mixture to the millet in the large bowl and mix. 

NOW blend mixture two cups at a time until very creamy.  Pour into oblong cake pan lined with graham cracker crust, and chill to set.  Then top with a thickened fruit sauce.

Graham Crackers—yummy

1/3 Cup olive oil

1/3 Cup honey or maple syrup

¾ Cup oat flour

1 ¼ Cup WW pastry flour

1 ½ teaspoons coriander

¼ teaspoon sea salt


INSTRUCTIONS:  In a small bowel beat together first two ingredients with a fork.  In another bowel stir together remaining ingredients.  Pour liquid into dry ingredients and mix together well.  Put dough on a cookie sheet and flatten with a rolling pin.  Score. Bake at 350 for 10 minutes.


Graham Cracker Crust--yummy


INSTRUCTIONS:  Break crackers back onto cookie sheet and roll with rolling pin into fine crumbs.  Put 3 Cups crumbs into bowl and add ¼ Cup dry sweetener.  Then add ½ Cup olive oil.  Mix well.  Press into oblong cake pan and chill to set.