Tofu ‘Cheesecake’

8ozs 225g flour
4ozs 125g sugar
1/2tsp salt
1/4tsp ground cinnamon
2Tblsp oil
2ozs 50g vegan margarine
2Tblsp water
1pkt tofu
2Tblsp lemon juice
2Tblsp oil
8ozs 225g sugar
1/2tsp salt
11/2tsp vanilla essence
2ozs 50mls soya milk
Fruit or nuts to decorate
Use a 9inch 23cms flan dish
Mix flour, sugar, salt and cinnamon together. Work in oil and margarine to a crumble. Mix in water. Press into the bottom and sides of the flan dish. Bake for 10 minutes.
Combine topping ingredients in a blender, add the milk only if needed. The mixture should be thick and creamy. Pour into the partially cooked base.
Bake for 1/2 an hour at 350F, 180C, Mk4.
Serve decorated with fruit or nuts.
Serves 4.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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