The Salad Bowl Inc.

I’m not vegan, however I love these two recipes. I found them on www.cheesecake-recipes.org. The first one is incredibly easy to make, and the second is just flat out worth the drama in the kitchen!

Easy Vegan Cheesecake Recipe- TIP: As an option add 2 tbsp of maple syrup for just the right sweetness.

Ingredients

1 container Tofutti brand cream cheese alternative
12 oz or 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
2 tbsp water
2 tbsp vegetable oil
1 pre-made pie crust

Instructions

Pre-heat oven to 325 degrees. In a small bowl, mix the egg replacer and water until smooth, and add to blender. Next add the rest of the ingredients to the blender and blend on medium until smooth. Lower speed and slowly add the oil. Mix with be thick and creamy. Pour into pie crust and bake 45-50 minutes or until just barely firm. Don’t be surprised by the lack of color change or texture. Let it cool in the fridge or freezer for a bit before serving to firm it up to the proper texture.

Dairy Free Vegan Cheesecake

You can make this cheesecake 1-2 days in advance if you’re struggling to find time on the day it’s due. This is a delicious treat and is perfect for potlucks or BBQ’s. TIP: Open the oven door for about 3 minutes to let the heat out when turning down the oven to prevent the cheesecake from puffing up and then falling.

Ingredients

¼ cup Egg replacer powder
¼ cup plus 2 tbsp. hot water
32 oz. soy cream cheese
1 cup sugar
1 tsp apple cider vinegar
1 pre-made pie crust

Instructions

Preheat oven to 400. To make the filling, in a small bowl, combine the egg replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff, then set aside.
In a large mixing bowl with a hand mixer, mix the cream cheese and sugar on medium speed until fluffy, (about 4 minutes). Add in the egg replacer mixture and beat on high speed for an additional 2 minutes. Add the vinegar and beat for 1 more minute on high speed.
Pour filling over crust. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more, or until top is lightly golden. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving.

Lastly, Enjoy!