RECIPE: Lemon Tofu Cheesecake (Vegan)

[Guest guest]

This recipe is the _Vegetarian Times_ email recipe of the week. I don't

usually post recipes I haven't tried, but this one looks great but since

we only eat sweet things like this about twice a year if that, it could

wait in my file for months before it would get a try!

 

So, for those of you who, like we do, trust _Vegetarian Times_ recipes,

and to those of you who like to try these things out in the kitchen ;=)

here's their Lemon Tofu Cheesecake recipe. Please let me know if it's as

good as it looks!!!

 

Best,

Pat

(I won't put it in Files until it has been tested, though!)

 

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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

 

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

 

Vegetarian Times

386 N. York Road, Suite 205

Elmhurst, IL 60126

 

 

 

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HOMEPAGE: http://www.angelfire.com/art/pendragon/

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