Fruitful Vegan Desserts SHOW #803

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Lemon-Raspberry Swirl Cheeze-Cake

Makes 8 to 10 Servings

Gluten-free option



1 cup chopped or halved raw cashews

1/2 cup water

1 block (14 to 16 ounces) extra-firm regular tofu (see note)

1/2 cup freshly squeezed lemon juice (about 3 medium lemons)

2 tablespoons gluten-free, quick cooking rolled oats

1 cup vegan cane sugar or raw cane turbinado sugar

1/16 rounded teaspoon ground turmeric



2 rounded tablespoons vegan buttery spread, plus more to coat pan

1 1/2 cups vegan lemon or ginger cookie crumbs (about 20 to 25 cookies, see note)



3 rounded tablespoons seedless raspberry jam

Scant 1/2 tablespoon water


Put the cashews and 1/2 cup water into a small bowl. Refrigerate for 2 to 4 hours. Preheat the oven to 375 degrees F.


Generously coat the bottom and sides of a 9-inch round springform pan with vegan buttery spread. To make the crust, put the cookie crumbs in a medium-sized bowl and add 2 rounded tablespoons vegan buttery spread. Blend together using a dough blender until the mixture resembles wet sand. Evenly press the mixture into the prepared pan, using the bottom of a measuring cup to flatten the crust into an even layer. Pre-bake the crust for 5 to 6 minutes. Put the pan on a wire rack and let cool for 10 minutes, while you make the filling.


To make the filling, drain the cashews (that have been soaking) and rinse thoroughly in cold water. Put the drained cashews, tofu, lemon juice, oats, sugar and turmeric in a blender container. Blend together until for 30 seconds to 1 minute, or until completely smooth. Pour the mixture over the cooled crust and smooth out the top using a rubber spatula.


To make the raspberry swirl, put the raspberry jam and water into a small bowl and vigorously stir to combine. Carefully spoon long, thin lines of the raspberry jam mixture over the top of the cheeze-cake, about 5 to 6 “lines” in all. Then, using a wooden skewer, or the tip of a knife, gently swirl the raspberry jam into the top of the cheesecake in a pleasing, marbleized pattern. Put the cheeze-cake on a rectangular sheet pan (to catch any drips) and bake for 35 to 45 minutes, or until the center is almost firm to the touch. (The raspberry filling will be very soft at this point, but it will firm up once the cheeze-cake chills in the refrigerator).


Put the cheeze-cake on a wire rack. Immediately, and gently, run a table knife around the perimeter of the cheeze-cake. Let the cheeze-cake cool for 30 minutes, then carefully remove the springform rim. Serve warm (the cheeze-cake will still be soft) or cover loosely and refrigerate for 4 to 6 hours, or overnight to firm up, and serve cold.


Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free cookies, available in many supermarkets.


Apple, Banana and Cranberry Crumble





1 teaspoon extra-virgin olive oil (for coating casserole dish)

4 medium tart green and/orsweet redapples, cored and sliced (do not peel)

4 heaping tablespoons sweetened dried cranberries

3 1/2 tablespoons maple syrup

1 rounded teaspoon ground cinnamon



1 very large ripe banana, peeled (see note)

1 tablespoon maple syrup, plus more for serving

1 rounded teaspoon ground cinnamon

1¼ cups gluten-free rolled oats (quick cooking or old fashioned)


Preheat the oven to 350 degrees F. Lightly coat a 9 by 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.


Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture with a large spoon to combine. Transfer to the prepared casserole dish.


Put the banana, 1 tablespoon maple syrup and 1 rounded teaspoon ground cinnamon into a medium-sized bowl. Mash together using a potato masher or large fork until almost smooth, allowing a few small chunks to remain. Add the rolled oats and mix with a large spoon to

combine. Spread the banana/oat mixture over the apples in an even layer.


Cover and bake for 35 to 40 minutes or until the apples are soft. Uncover and bake for an additional 5 minutes, or until the topping is slightly crisp. Transfer the casserole to a wire rack, and let cool for 5 minutes before serving. Spoon into shallow bowls and serve with maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.


Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 small ripe bananas.




Balsamic Strawberry Delight with Fresh Mint and Cashew Cream

Makes 4 to 6 servings




½ cup chopped raw cashews, soaked, rinsed and drained

2 tablespoons maple syrup

1/2 cup water, divided, plus more as needed

½ teaspoon vanilla extract



2 cups (1 pint) strawberries, halved

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh mint, plus several sprigs for serving


Put the cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Put the drained cashews, maple syrup, ¼ cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth (see note). Cover and refrigerate for 2 hours, or until chilled.


Put the strawberries, 2 tablespoons maple syrup, vinegar and chopped mint into a medium-sized bowl and gently stir to combine. Cover and refrigerate for about 1 hour to allow the flavors to marry (see note).


When ready to serve, spoon strawberries into 4 to 6 petite glasses or dessert dishes. Drizzle the cashew cream over the top, garnish with a mint sprig and serve!


Chef’s note: For a thick whipped topping consistency, start with 1 tablespoon water (in place of the ¼ cup). Start to blend and add more water, as desired. For a thinner topping consistency, add an additional tablespoon (or 2) of water before blending.


Chef’s note: If desired, you can serve the strawberries right away, however the flavors will be less developed.