Throwback Thursday: Vegan Cheesecake

I love this new idea to share vegan versions of a classic dish on Thursdays.  It's brilliant, and I am wonderful.  Sorry, I may be on a "thinking about cheesecake" high right now.  I mean, aren't you?  Isn't just the thought of cheesecake setting your heart thumping a little louder?  Be honest.  Cheesecake is magic.

The first thing you will need is a gadget.  Since the Vegan-Cheesecake-O-Matic is still not available in stores, we are left with recipes.

Raw Vegan Cheesecake
Most raw vegan cheesecakes are on a crust of nuts and dates pulverized together with some coconut oil and pressed into your form, then topped with a very well blended (you'll need a good blender or to soak your nuts) mix of cashews, dates, and again some coconut oil.  There are many, but here are a few variations to try out.  I also highly recommend that if you are on Instagram, you followStephen McCarty for his GORGEOUS raw vegan cheesecake creations.  They are stunning.

Raw Vegan Vanilla Raspberry Cheesecake- Perfect and color for Valentines Day!
Fully Raw Cherry Cheesecake- Another pretty cheesecake for Valentines Day!

This recipe from Minimalist Baker calls for agave nectar, which isn't actually, raw, so it's "nearly raw, but still cashew based.

Vegan Cream Cheese Cheesecake
Tofutti Raspberry Lime Cheesecake- Tofutti cream cheese is widely available and makes your vegan cheesecake recipes easy and simple.

Retail
Daiya brand, well known for their vegan cheeses that melt and stretch, is now making a lovely vegan cheesecake that you can get in the store!

Macrobiotic 
Pictured above is an awesome gluten-free, vegan, low nut, soy-free, and macrobiotic-friendly recipe from the book, The MILF Diet, but the lovely and talented Jessica Porter, (The Healthy Hip Chick).  
I'm sharing this recipe, but I strongly encourage you to get the book too so you can try more of the recipes from it!

Super-Delicious Mystery "Cheese" Cake
Created by Laura Taylor and Karen Bryson who teach Whole Food cooking classes in Los Angeles

Filling
3/4 cup millet, soaked overnight in 2 1/2 cups spring water
Pinch of sea salt
3/4 cup cashews, pine nuts, or macadamia nuts, soaked overnight
1/2 cup fresh lemon juice
2 teaspoons lemon extract
2 teaspoons vanilla extract
1/4 cup maple syrup or brown rice syrup, plus extra as needed

Crust
2 cups toasted nuts (almonds, walnuts, or any combination), or 1 cup toasted nuts and 1 cup toasted gluten-free low-fat oatmeal
Pinch of sea salt
3/4 cup pitted dates (soaked for 30 minutes and drained if dried)

Fruit Topping
1 cup fruit-sweetened jam (strawberry and blueberry are both delicious choices)
Or, if you'd like to make a topping from scratch:
2 cups fresh berries
1 cup apple juice
1/2 cup maple syrup or brown rice syrup
Pinch of sea salt
2 Tablespoons kudzu root starch

1.  To prepare the filling, in the morning, cook the millet in the soaking liquid with the salt for 50 minutes.  While the millet is cooking, drain the nuts and place in a blender with the lemon juice, lemon extract, vanilla, and sweetener.  Process until very creamy.

2.  To prepare the crust, grind the nuts and salt into the crust, grind the nuts and salt into a coarse meal in a food processor.  Do not overprocess.  Add the dates to the nut meal while the food processor is running, one date at a time.  When the mixture holds together, it is done.  Press into the bottom of a 9 inch springform pan. 

3.  Let the cooked millet cool only slightly and add to the other filling ingredients in the blender.  (If you let the millet cool completely, it won't blend well.)  Process until very, very smooth.  Check the sweetness and adjust if necessary.  Pour into the crust and allow to set for at least 4 hours.  

4.  If you are not using the jam and are making the topping from scratch, place 1 cup of the berries, the juice, and the sweetener in a saucepan with the salt.  Bring to a boil.  Reduce the heat an simmer for 5 to 10 minutes, letting the fruit break down a little.  Dilute the kudzu in cold water and whisk with the berries, bringing the mixture back to a boil for 1 minute.  Reduce the heat.  Add the remaining 1 cup berries and stir in, so you have a combination of well-cooked berries and almost fresh ones.  

5.  After 4 hours or when ready to serve, spoon the fruit jam or your homemade fruit topping over the cooled "cheese" cake or onto individual servings.