Vegan Tofu Cheesecake Recipe

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.

by Douglas Anderson