Since we are coming up on Thanksgiving, and I totally promised one of the awesome lovelies I twitter with a recipe for vegan cheesecake, I figured it was only fair to share it with all of you as well!
One of the things I feared for years about going dairy free was giving up cheesecake. And pumpkin pie. They are two of my absolutely fave’ desserts and I knew giving them up, it was gonna be tough.
Well, I took the plunge last year in August and went meat and dairy free (‘cept fish, I still eat that on occasion) and one of the first things I did was start to look for veganized versions of my beloved sweets. These are actually the first two I tried and they were both kick butt amazing!!!!!
Even my meat and cheese loving hubby gave them rave reviews.
So now, ON TO THE PIE!!!!!!
Vegan Cheesecake
Ingredients:
- 1 container Tofutti cream cheese alternative (or whatever brand you can find, I hear Galaxy Nutrition makes a good one)
- one package silken tofu
- 1/3 cup soy milk
- 1/3 cup corn starch
- 1 tsp vanilla
- 2/3 cup powdered sugar
- 1 tbsp lemon juice
- 3 tsp egg replacer (or 2 egg and leave out the water)
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 pre-made gram cracker pie crust (if you can’t find a non-dairy crust then just make one using a regular recipe and sub a non-dairy margarine for the butter)
Prep:
Pre-heat oven to 325 degrees.
Mix egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients (except for oil and crust) until smooth. Mixture should be thick and creamy. Slowly incorporate oil at a low speed.
Pour into pie crust and bake 45-50 minutes or until barely firm. Allow it to cool and either refrigerate or freeze slightly before serving to firm it up. I honestly find that it does better if left to firm for at least 6 hrs. Overnight seems to be best in my experience.
And, Voila! It is totally nummy on its own but you can top it with fruit or chocolate syrup (Ah!laska has a fantastic dairy free choco syrup)
Is that not as easy as pumpkin pie?! Which by the way is the next recipe I want to share lol.
Easy as Vegan Pumpkin Pie
Ingredients:
- 1 15 ounce can pumpkin (not I repeat, NOT pumpkin pie mix. Know someone who did that, it wasn’t cool)
- 1 cup soy (or other non dairy, I love it with almond) milk
- 3/4 cup sugar
- 1/4 cup corn starch
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 9 inch pie crust (lil’ secret, it rocks with a gram cracker crust too)
Prep:
Preheat oven to 425 degrees F.
Add all ingredients together in a bowl or even your blender if it has a mix setting. Mix at medium speed for about 3 to 4 minutes.
Pour into a 9-inch pie crust prepped according to package, and bake 15 minutes. Turn oven down to 350 degrees F. Bake another 45 to 50 minutes. Let cool until it can be handled and refrigerate for 30 minutes. Top with your favorite non dairy whipped cream (or plain is divine too) and munch your way to pie heaven.
As a note, I wish I could remember where I got these recipes. They are very similar to many different ones out there but still, I wish I could credit my source. I want to say that it was About: Vegetarian but, I can’t be sure as I copied them and forgot to put my source on the page.
Anyway, there are probably a thousand and one non-dairy recipes for these out there so if these don’t float your boat then another might.
Enjoy and have a safe and happy Thanksgiving.
Love & Blessings,
Shel