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Vegan Cashew Cheesecake

What you need: 

Crust:

18 vegan graham crackers or other cookies, crumbled

1/2 cup canola oil

1 tablespoon all-purpose flour

1 tablespoon agave or maple syrup

Filling:

1 (10-ounce or 300 g) package silken tofu, pressed lightly to remove water

2/3 cup raw cashews, soaked overnight and drained

1 tablespoon lemon juice

2 teaspoons canola oil

1/3 cup raw sugar or other sweetener

3-1/2 teaspoons Ener-G Egg Replacer (no water added)

1/2 teaspoon vanilla extract

1/2 teaspoon salt

What you do: 

1. Crust: Combine all crust ingredients in a large bowl. Mix until well incorporated, and then press into your pie dish. 2

. Filling: Combine soaked cashews, silken tofu, canola oil, and lemon juice in a blender; pulse until completely smooth and creamy. (This works best if you have a powerful blender or food processor. You may have to leave it in the blender for a few minutes to completely smooth all granules of cashews.)

3. Transfer mixture to a bowl and whisk in sugar, Ener-G, vanilla, and salt until completely dissolved. Make sure there are no lumps or sugar crystals. You may want to let it sit for a few minutes to fully dissolve. Carefully spoon into the crust.

4. Bake at 375 degrees F for 25 to 30 minutes, until set (doesn't jiggle when you move the pan). Remove from oven and let cool.

5. Place in fridge and chill for at least five hours. This is meant to be served with a fruit or syrup topping of your choice.

Source of recipe: I don't like using Tofutti large amounts because the regular version is hydrogenated, and it is also very expensive. So I came up with this Tofutti-free version that WON'T cost you $18 for the filling! This recipe was modified from: http://bakingbites.com/2005/09/imbb-19-i-cant-believe-its-vegan-cheesecake/

Preparation Time: 
40 minutes + overnight soak, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Recipe Category: 

SO HOW'D IT GO?

This was easy and mouthwatering!!  I love this recipe.  I used a full cup of cashews, a 12.5 oz brick of extra firm silken tofu, mixed real organic maple syrup & raw organic agave nectar for my sweetener of choice and marbled with blueberry juice and topped with blueberries.  A...MAZING!  Uploading photos now :)  Thank you!

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I am so glad this vegan food resource exists. Here's what it's like for a vegan like myself to buy meat for an omnivore: http://daisybrain.wordpress.com/2013/11/21/the-meat-shop/

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I made this at a dinner party for my carnivorous friends and they honestly were unable to tell the fact it was a vegan dessert!

 

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I made this at a dinner party for my carnivorous friends and they honestly were unable to tell the fact it was a vegan dessert!

 

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Caaaant wait to make this, had something very similar at a little restaurant in van... Benn loving using chashews as a cheese subsitute lately! Made a cheese ball over christmas... twas delicious.

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Whoa! I haven't even finished baking it yet but had to post :) The batter alone is exquisit !! I can't wait for it to be done and refridgerated. Simply AWESOME !

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I loved this! I put a cherry topping on mine. So good! The only problem I ran across was that the edges of my crust burned before it was done baking. It wasn't hard to cut those bits off though.

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i usually use flax meal instead of egg replacer, (thanks leah for letting me know how it turned out:) I think i might try cornstarch = 2 eggs which will be 2 T so theres no brown flecks in it. Im going to see if I cant figure out a lighter crust too- maybe flax meal to sub some of the fat? To sub flax its 3:1 flaxmeal:fat. I think Ill try up to half with flax. Ill see how it goes! Thanks Annette for the recipe!

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Hello,

 

I had a question... Where do I buy most of the vegan ingredients? There is a Safeway and a Walmart near my house. I want to make these recipes because they look delicious!!

 

Thanks for any information!!

 

Brian F.

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