Peanut Butter Cheesecake
1 cup vegan cream cheese, e.g., Yoso, Tofutti
3/4 cup cane sugar
1/4 cup margarine, e.g., Earth Balance
1/4 cup peanut butter
1 graham cracker pie crust
1/4 cup semi-sweet vegan chocolate chips, melted
2 tablespoons unsalted chopped cashews
1. In a bowl, cream together cream cheese, sugar, margarine, and peanut butter; mix until lumps are gone.
2. Pour mixture into your graham cracker crust and even it out.
3. In a small pot, melt chocolate chips over low heat drizzle the chocolate on the mixture. OR, place chocolate chips in a ziplock bag and place it inside a bowl, then pour boiling water in the bowl to melt the chocolate chips. Once melted cut a small hole on one corner of the bag. Use it to squeeze out chocolate across cake.
4. Sprinkle with nuts.
5. Freeze for at least 45 minutes to an hour. Eat.
SO HOW'D IT GO?
It goes great with gazpacho or a cool bean salad. Polenta is like corn bread, only so much better! Nothing dry here. Home made polenta is involved, but easy and so much better than those store bought tubes. Happy cooking!
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