Vegan Tofu Cheesecake Recipe

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Vegan Tofu Cheesecake Recipe You won’t believe that this easy (and yummy!)

blender tofu cheesecake recipe is cholesterol-free and packed full of healthy

soy protein. I like to make a peanut buttery Nutter Butter cookie crust and

sprinkle some extra cookie crumbs on top. You could also serve with fresh fruit

or a fruit sauce. Another idea is to use a pre-made chocolate crust and drizzle

the top with chocolate syrup or fudge. This recipe is a tasty way to add more

soy to your diet.

INGREDIENTS:

1 container Tofutti brand cream cheese alternative

12 oz or one package silken tofu

1/3 cup soy milk

1/3 cup corn starch

1 tsp vanilla

2 tbsp maple syrup (optional)

2/3 cup powdered sugar

1 tbsp lemon juice

3 tsp egg replacer

2 tbsp water

2 tbsp vegetable oil

1 pre-made pie crust

 

PREPARATION: Pre-heat oven to 325 degrees. Mix the egg replacer with the

water in a small bowl until smooth and add to blender. Blend together all

ingredients, except for oil and crust at medium speed until smooth. zSB(3,3)

Mixture should be thick and creamy. Slowly incorporate oil by pouring in at

low speed.

 

Pour into pie crust and bake 45-50 minutes or until just barely firm. The

cheesecake will not change color or rise up, but don't be afraid to take it out

of the oven! Allowing it to cool and refrigerating or freezing slightly before

serving will firm it up to the proper texture. Enjoy your tofu cheesecake!

Drizzle with chocolate syrup or garnish with fresh fruit as desired.

 

 

 

 

 

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