Vegan Cheesecake

Recipe 1:

Ingredients

  • 1 package firm tofu.
  • 1 cup fresh pumpkin puree.
  • 8 ounces tofu cream cheese.
  • 1 cup brown sugar.
  • 1 1/2 cups vegan graham cracker
  • .4 tablespoons agave nectar.
  • 1/4 teaspoon baking soda.
  • 1/4 teaspoon fine sea salt.
  • 1 1/2 teaspoons cinnamon.
  • 1 teaspoon ground ginger.
  • 2 tablespoons light molasses.
  • 1/2 teaspoon ground nutmeg.
  • 3 tablespoons flour.
  • 1 tablespoon canola or extra virgin olive oil.

Instructions

  • 1. Pre-heat oven to 350 F.
  • 2. Spray a 9″ or 10″ round baking pan with canola or olive oil.
  • 3. Crush graham crackers into crumbs.
  • 4. Mix graham cracker, oil and agave nectar and press into oil coated pan.
  • 5. Puree other ingredients in a food processor or blender.
  • 6. Pour mixture into pan.
  • 7. Bake in pre-heated oven for approximately 50 minutes.
  • 8. Let it cool before placing in refrigerator for additional cooling.
  • 9. Serve cold.

(Source: http://www.veganmecca.com/vegan_cheesecake.html)

Recipe 2:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

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 vegetal 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. 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.

SOURCE: http://cheese.skoropadsky.org/2010/10/11/how-to-make-vegetarian-cheesecake/

Recipe 3 et autres:
Recipe 4 et autres:
Recipe 5:
cashew coffee vanilla creme with a cinnamon chocolate crust:
serves 8 or so
cashew coffee vanilla creme:
2 cups raw cashews
seeds scraped from 1 vanilla pod
3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)
1/8 teaspoon salt
1/3 cup very strong, brewed organic coffee
cinnamon chocolate crust:
1 cup pecans
1 cup dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder

salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)
to make the creme, blend all ingredients until smooth. set aside.to make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer.

to make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick – add more water; if too thin – add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better – but difficult – to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.

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