Vegan Cheesecake

Submitted by: Sarah Redding
This is from the same person who did the bagel recipe. (http://bakingbites.com/2005/09/imbb-19-i-cant-believe-its-vegan-cheesecake/#more-229)

I found the tofu and vegan cream cheese both at Martin's. I didn't have almond extract, so I substituted van

Serves: 10

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: cheesecake · vegan ·

Ingredients

1-14 oz package firm silken tofu
1-8 oz package Better than Cream Cheese
2/3 cup sugar
¼ cup lemon juice
½ tsp almond extract
2 tbsp cornstarch
1-9 inch pie crust

Method

Preheat oven to 350F.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.

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