On Tue 16 Sep 2008 07:51:35a, Julia Altshuler told us...

> 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
>
>

Could one use honey instead of maple syrup? Somehow I can't envision the
taste of maple with avocado.

--
Wayne Boatwright

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Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
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