My Mother's Cheesecake

Name: My Mother's Cheesecake
Ingredients: 1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic; 1/3 cup (80 ml) light agave nectar; 2 tbsp (30 ml) plain or vanilla soy or almond milk; 1 1/4 tsp (6.5 ml) pure vanilla extract; 1 heaping tbsp (15 ml) organic cornstarch or arrowroot powder; 1 scant cup (130 g) whole spelt flour; 3/4 cup (80 g) barley flour; Heaping 1/4 tsp (1.5 ml) baking powder; Heaping 1/4 tsp (1.5 ml) baking soda; Heaping 1/4 tsp (1.5 ml) fine sea salt; 1 pkg. (12 ounces or 375 g) aseptically packaged firm silken Japanese-style tofu (such as Mori-Nu); 1/2 cup (120 ml) smooth natural cashew butter; Grated zest of one lemon; 1/2 cup (120 ml) light agave nectar; 2 tsp (10 ml) fresh lemon juice; 1/2 tsp (2.5 ml) pure lemon extract; 1 tsp (5 ml) pure vanilla extract; Pinch fine sea salt

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INGREDIENTS

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1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic

•

1/3 cup (80 ml) light agave nectar

•

2 tbsp (30 ml) plain or vanilla soy or almond milk

•

1 1/4 tsp (6.5 ml) pure vanilla extract

•

1 heaping tbsp (15 ml) organic cornstarch or arrowroot powder

•

1 scant cup (130 g) whole spelt flour

•

3/4 cup (80 g) barley flour

•

Heaping 1/4 tsp (1.5 ml) baking powder

•

Heaping 1/4 tsp (1.5 ml) baking soda

•

Heaping 1/4 tsp (1.5 ml) fine sea salt

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1 pkg. (12 ounces or 375 g) aseptically packaged firm silken Japanese-style tofu (such as Mori-Nu)

•

1/2 cup (120 ml) smooth natural cashew butter

•

Grated zest of one lemon

•

1/2 cup (120 ml) light agave nectar

•

2 tsp (10 ml) fresh lemon juice

•

1/2 tsp (2.5 ml) pure lemon extract

•

1 tsp (5 ml) pure vanilla extract

•

Pinch fine sea salt

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