Inspired by Rebecca I decided to finally have a go at making a vegan cheesecake at the weekend. I've had a can of pumpkin puree lurking at the back of the cupboard for many a moon so I thought I'd try to somehow combine the two. I blended the pumpkin with vanilla, sugar, cinnamon, ginger, cloves, firm & silken tofu & a little flour. The base is make from gingernuts & pecans & the top is glazed with maple syrup. Didn't turn out badly at all.
2 comments:
That looks divine! Phil's out tonight so may try baking a chilli chocolate cake recipe I found(not vegan unfortunately...)
Mmm. Sounds lovely! That chilli/chocolate thing really works for me. xx
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