So, Dianne Wenz, from Vegan Heritage Press (aka Veggie Girl and fellow Vegan Temptivist) emailed me and asked me if I’d review Robin Robertson’s Nut Butter Universe. Of course I said YES! I mean, every single recipe in this book features nuts, seeds, or nut butters (or all 3). Robin gives simple instructions on how to make your own nut and seed butters at home. No more paying $10 a jar for Tahini! Plus, I was super excited after seeing Kristy’s review and the Fantasy Brownies (woah…) Basically, I all ready knew this cookbook would be right up my alley.
I’ve tested more than 10 recipes out of the book and each one turned out every bit as delicious as the last. This is definitely MY KIND of cookbook!
Here’s several of the things I made out of Nut Butter Universe:
Page 32, Photo used with permission, courtesy of Vegan Heritage Press. I made these tasty bad boys, but my family gobbled them up before I could get a photo shoot, they were that good! Thank goodness Vegan Heritage Press had my back on this one and had a photo for me to share with you.
This is honestly the most realistic vegan cheesecake that I’ve ever eaten. Look at the cheesecake in relation to the size of the fork in front of it! I quartered the recipe and made it baby sized for portion control (4 inch springform!)
I’ve also made (but not photographed) the following:
Orange Decadence Chocolate-Almond Truffles pg. 126 (like a Christmas Present melting in your mouth). Cold Noodle Salad with Spicy Peanut Sauce pg, 42, I’ve made a lot of Peanut Noodle salads, but this one had the perfect balance of flavors and textures. I used rice noodles and made it gluten-free, most if not all recipes in the book can be made gluten-free! Peanut Butter Cups pg. 127 Even better than the real thing…and last but not least, the Crunchy Coleslaw with Creamy Cashew Dressing pg. 46. Yes, it’s simple and amazing.
Now, for that Cheesecake recipe you’ve been waiting for…
Summer Berry Cheesecake
This light and luscious cheesecake features your favorite berries of summer. The creamy goodness comes from cashews blended into a rich butter and combined with vegan cream cheese. Be sure your berries are well-drained and blotted dry to remove any liquid.
- 3/4 cup almonds, soaked overnight, then drained and blotted dry
- 3/4 cup soft pitted dates
- 1 cup raw cashews, soaked overnight, then drained and blotted dry
- 1/2 cup natural sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 (8-ounce) containers vegan cream cheese, at room temperature
- 1 1/2 cups fresh or thawed frozen strawberries, blackberries, or raspberries, well drained and blotted dry
- 2 tablespoons cornstarch
- Fresh berries and mint leaves, for garnish
- Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds and the dates and process until finely ground. Press the mixture into the bottom of the prepared pan. Set aside. Preheat the oven to 350°F.
- In a food processor or high-speed blender, combine the soaked and drained cashews, sugar, lemon juice, and vanilla, and process to a paste. Add the cream cheese, berries, and cornstarch, and blend until smooth and very creamy.
- Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.
- Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need to run a knife around the edge of the cake to separate it from the pan.) Serve garnished with fresh berries and mint. Cover and refrigerate any leftovers.
For a chance to win a copy of this amazing cookbook from Vegan Heritage Press, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only. You must also follow this blog by email or RSS feed to qualify. You have until Friday the 24th of May to enter! I will notify the winner by email on Monday the 27th. GO!