I think that in most countries avocado is always seen as an ingredient for savory dishes but in Brazil it’s used as a fruit, for sweet dishes. Avocado brings me back childhood memories. My parents had a tree at home and we would eat avocado (or in that case, “abacate”) with sugar and cinnamon or sugar and lemon and drink so many avocado smoothies for as long as they were available. My first experiences with salty avocado came when I was a teenager and once again avocado got my heart. Is it possible not to love avocado? I hope not. And for vegans avocados are a great source of healthy fat and very popular among vegan kids
I had a lot of avocados at home from baby boy’s birthday and wanted to do something sweet with them instead of more guacamole. So last Saturday I decided “cheese cake will be”. I used my own recipe but was inspired by Hannah Kaminsky’s Avocado Creme Pie, from Vegan Desserts. It was delicious. Creamy, soft, tasty. A hint of spring in the middle of winter.
What’s your favorite avocado recipe?
Avocado “Cheese” Cake
(Use 9″ round springform pan)
2 cups vegan cracker crumbs
1/4 cup vegan margarine
4 medium avocados
1 package extra-firm silken tofu
1 cup agave
1 tablespoon vanilla extract
1/3 cup lemon juice
2 tsp agar powder
1/4 cup rice milk
Preheat your oven to 175°C.
For the crust, combine the graham cracker crumbs and melted margarine. Use your hands to press this mixture into the bottom of the springform pan. Make it further up in the sides to form a lip at the edge of the crust. Bake for about 15 minutes. Set aside and let cool.
For the filling, drain the tofu of any excess water, add the avocados in slices and blend it in a food processor or blender until smooth. Add in the agave, vanilla extract, lemon juice, rice milk and agar powder and blend it for 2 or 3 minutes (or until it achieve a very smooth and homogeneous consistency, pausing to scrape down the sides as needed). Add the mixture over the crust and spread it.
Bake it for 10. Let it cool and chill in the refrigerator for at least 6 hours before serving. You can serve it with vegan whip cream on top.
PS. If you want something sweeter, add 1 tablespoon of sugar cane to the filling while blending it.