Lemon Tofu Cheesecake

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Lemon Tofu " Cheesecake "

8 Servings—Vegan

 

Silken tofu makes a delightfully light and creamy

filling for this vegan version of cheesecake. Make it

the day before serving to allow its flavors to

develop.

 

Crust

2 cups graham cracker crumbs

1/4 cup maple syrup

1/4 tsp. almond extract

 

Filling

1 lb. Japanese-style firm silken tofu

1/3 cup sugar

1 Tbs. tahini or almond butter

1/2 tsp. salt

1 to 2 tsp. grated lemon zest

1/2 tsp. almond extract

1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice

milk.

Crust: Preheat oven to 350 degrees. In medium bowl,

mix cracker crumbs, syrup and extract until crumbs are

moistened. Pour into oiled 9-inch pie plate; press

mixture firmly to form crust. Bake 5 minutes; let cool

while preparing the filling.

 

In food processor or blender, combine remaining

ingredients and process until smooth, about 30

seconds. Pour mixture into crust. Bake until top is

slightly browned, about 30 minutes. Cool and

refrigerate until thoroughly chilled and firm, about 2

hours.

 

PER serving: 212 CAL; 7 G PROT; 5 G TOTAL FAT (1 SAT.

FAT); 36 G CARB.; 0 MG CHOL; 160 MG SOD.; 0 G FIBER

 

 

 

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