Vegan Cheesecake
Yield
1 cakePrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
8 inch, unbaked |
*
|
| 1 | pound |
tofu
|
|
| ½ | cup |
brown sugar
|
*
|
| ⅓ | cup |
honey
or syrup |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
8 inch, unbaked |
*
|
| 453.6 | g |
tofu
|
|
| 118 | ml |
brown sugar
|
*
|
| 79 | ml |
honey
or syrup |
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Blend all ingredients except the crust in a food processor until smooth and creamy.
Pour into the unbaked pie shell and bake for about 45 minutes or until cracks start to form around the edge of the filling.
