Wayne Boatwright wrote:
>
> In an ordinary cheesecake I think the egg serves both purposes, inasmuch as
> it is a custard, of sorts. Since avocado seems to set up firmly, it might
> only need some lecithin an an emulsifier. Never having cooked anything
> vegan, I never thought of these alternatives.


Tofu is the egg-substitute of choice for a vegan thickener in sweet
desserts. I haven't tried this recipe, but I have enough experience
with the subject to suggest this for a vegan avocado cheesecake.


Puree in blender:

1/4 pound hard tofu
1/4 cup real maple syrup
almond extract
grated lemon peel
blanched almonds.


Stir with:

2 mashed avocados
2 teaspoons lemon juice.


Pour into pie shell for pie or into tall glasses for pudding.
Refrigerate before serving. Start with cold ingredients so the dessert
can be served close to immediately. (The lemon juice does only a
halfway job at keeping the avocado from browning.)


--Lia