A new feature of our blog will be a weekly vegan recipe from our very own kitchens! The first of this series will be one of our favorites Vegan Cheesecake! Trust us, one bite of this delectable dessert and eating dairy will never cross your mind again. Well, that may be a bit presumptuous, but you will enjoy it and maybe even impress a few friends.
Prep Time: 10 minutes Cook Time: 20 minutes Cool Time:3-4 hours
- 1 Graham Cracker Crust (we recommend Arrowhead Mills Graham Cracker Crust)
- 2 tubs of Tofutti Better Than Cream Cheese
- 1/3 cup of Evaporated Cane Juice
- 1 tsp of Vanilla Extract
- Juice from 1 Lemon
- Egg Replacer (use Ener-G Foods Egg Replacer) equivalent to 1 Egg (optional)
Preheat the oven to 350 degrees. If you are using the Egg Replacer, mix ingredients according to the package for the equivalent of 1 egg. Scoop out the Better Than Cream Cheese into the bowl. Add the sugar and vanilla. Cut the lemon in half, dig out the seeds, and squeeze the lemon by hand into the bowl. Use an electric mixer (or by hand, it just takes longer) until the mixture is smooth. Scoop the entire mixture into the graham cracker crust and even it out with a spoon. Place in the oven for 20 minutes. Immediately transfer the pie from the oven to the freezer for 1 hour. Next, take the pie from the freezer and place in refrigerator for a few hours and keep refrigerated until ready to serve.
There you have it! You will now have a delicious vegan cheesecake to share with loved ones or all to yourself if you so choose. For some extra spice to the recipe, try adding dark chocolate chips and swirling into the mix or even mint flavoring if you are feeling extra adventurous. And for a classic taste add your favorite fruit to the top or in the mixture (apricots and strawberries work best!). Good luck and enjoy!