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Vegan Cheese Cake

What you need: 

1 pound soft tofu, drained
1/2 cup nondairy milk
1/2 cup sugar
1 tablespoon vanilla, lemon, or almond extract
1/4 cup maple syrup
1 9" vegan graham cracker crust

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except crust into a blender and blend until creamy.
2. Pour all ingredients into cracker crust.
3. Bake for 30 minutes. Finally, put in fridge or freezer until chilled.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was SUPER easy to make. I followed the directions exactly using a reviewers suggestion of extra firm tofu. Put it in the fridge overnight and we were all so excited about it - we ate 1/2 of it for breakfast!! LOL

It was PERFECT! Thanks a million!!

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firm

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This cake did not set like a regular cheesecake. It was like soft tofu. Plus, it had too much of a tofu flavor.

:(

what kind of tofu did you use? soft or firm?

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This cake did not set like a regular cheesecake. It was like soft tofu. Plus, it had too much of a tofu flavor.

:(

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this recipe was ok, i am still a vegetarian, so i still eat cheesecake...but my vegan fiance LOVED it.  He said he didn't remember what real cheesecake tasted like-and he said this was wonderful.
I am going to try to answer some of these questions posted.
I used firm tofu and it worked really well, I think that is needed so that the cheesecake firms back up when you put it in the fridge.  Mine was not runny at all.
I used 14 ounces of tofu.
I DEFINATELY do not think you could say it tasted like NY cheesecake, but it was pretty good, I WILL be making it again!
I just used a pie pan, like a round one that you would cook a pumpkin pie in...
and again, i think if you would use a more firm tofu you would get more of a cheesecake.  I think that when you use a soft tofu it does not harden back up when you put it back into the fridge, it needs to harden up~~USE FIRM TOFU!!!
It did not taste too tofu(y).

HOPE THIS HELPS SOME PEOPLE!!!
any more ??'s let me know!

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it tasted very tofu-y, but i love tofu so i was perfectly okay with it. it was also very runny; if i make this again, i'm going to completely omit the soy milk. other than that, i ate the entire thing by myself in two days.

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I almost forgot to add....

My husband and I love tofu desserts, so the taste is not too bad with us.  However, if you want to mask the strong tofu taste, add some nutmeg and that should do the trick.  i tested a few different amounts, but to start with, use 1tsp, and increase if you find it's not enough.

Maybe i can add some pictures, making this again tonight, YUM!

~wyn ^_^

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