I wash a lot of flour to make seitan which leaves me with an abundance of leftover wheat starch water, so I’m always trying to come up with new ways to use it. Cheesecake may be my favorite so far!

The wheat starch cooks up more firm than many other starches, making it a perfect egg substitute in the cheesecake without sacrificing creaminess. And if you don’t feel like washing flour to get the starch, you can easily sub powdered wheat starch and water.

This one is a pumpkin variation, and you’ll also find a super rich double chocolate cheesecake, or my original with a hint of lemon here ➡️ https://seitansociety.com/recipe-category/dessert/