![]() ![]() Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy.Pour filling over the pre-baked crust and spread into an even layer.We added a bit more lemon juice to mimic the traditional “tang” of dairy cream cheese. Blend on high until very creamy and smooth, scraping down sides as needed. Once cashews are soaked and drained, add to the blender along with coconut cream, vegan cream cheese, cornstarch, vanilla, maple syrup, coconut oil, lemon zest, and lemon juice. Wipe high speed blender/food processor clean.Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C). Bake for 20-25 minutes or until the edges are golden brown and there is some browning on the surface.Let it come up the sides a little, otherwise it can be too thick on the bottom. ![]() Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed.
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