Vegan Tofu Cheesecake
Tofu Cheesecake recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
tofu
|
|
| ⅓ | cup |
lemon juice
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ¼ |
vanilla extract
|
*
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
tofu
|
|
| 79 | ml |
lemon juice
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 1.3 |
vanilla extract
|
*
|
|
| 59 | ml |
water
|
|
Directions
Blend ingredients well, in order, in a blender, until thick and creamy (add liquid at end only if needed to blend tofu).
Pour into partially baked crumb crust (below) and bake at 350℉ (180℃). for ½ hour or until tofu is set in the middle.
Top with fruit or fruit syrups if desired.
