I may not be a declared vegan, but I have always been a fan of vegan recipes. There are so many that are fresh, delicious and not only good for you, but good for the earth too. And then there are others that are just as naughty as non-vegan junk food recipes, in caloric intake and decadence. This cheesecake is one of those recipes that may not exactly be the most visually appealing or healthy, but it sure boosts your morale if you’re living without.
keep reading for the recipe.
vegan lemon cream cheesecake
adapted from this recipe
15 newman’s own ginger o’s
1 Tablespoon maple syrup
16 oz. tofutti cream cheese (2 tubs)
1/3 cup raw sugar
1/4 cup lemon juice (1 lemon)
1 Tablespoon lemon zest
2 1/2 tablespoons enerG egg replacer
1/2 cup plus 2 Tablespoons water
teaspoon vanilla
extra lemon zest, for garnish
Line the bottom and sides of a round springform pan with parchment paper.
Crush the ginger o’s or pulse in food processor until a fine crumb. Add maple syrup and press into bottom of the pan.
Mix the remaining ingredients together in blender, food processor, or mixer with whisk attachment until combined (do not over-mix). Pour over ginger o crust, and bake in preheated 375 oven for about 25 minutes until set.
note: i did not do this, which is why it looks a little skiwampus. But no matter how you bake it, the taste rocks.
Remove from oven and let cool in pan for about 10 minutes, then chill in refrigerator until completely set.
Serve with lemon zest on top, fresh strawberries on the side.
No comments:
Post a Comment