A few years ago I discovered I did like being a vegetarian and I was very strict in what I ate. I never felt better in my life as I did those years. For a year I went back to eating differently but I am getting back on track, after all its only my health that I am putting at risk, right? This is one of my all time favorite desserts, Cheesecake. Its simple to make and you will not miss the dairy!
Food can still taste good and be good for us, its all in how we put flavor in the food that makes the difference. I would like to share my version of vegetarian cheesecake with you.
Preheat oven to 350°.
You will need:
- 1- Graham cracker crust [ recipe included]
- 1- 12 ounce package of silken tofu [ drained]
- 1 cup of non dairy cream cheese
- 1/4 cup of maple syrup or agave nectar
- 1/4 cup of soy milk or almond milk
- 2 teaspoons of arrowroot
- 1 Tablespoon of vanilla extract
- 1/2 teaspoon lemon extract
- zest of one lemon
- 1 Tablespoon of agave nectar
Combine tofu, cream cheese, syrup, soy milk, extract and arrowroot in a food processor and mix until smooth.
Pour filling into graham cracker crust and bake for one hour. Remove from oven and let cool at room temperature.
To make topping mix lemon extract , lemon zest and agave nectar in a small sauce pan. Heat on low till the zest is candied and the nectar has thickened. Drizzle over the top of cooled cheesecake.
Makes eight servings.
If you are not into lemon you can also use a fruit or nut as a topping.
For the fruit topping of strawberries just clean and slice strawberries and toss in a couple spoons of sugar or maple syrup and let set in the fridge while the cheesecake is cooking. Top when the cheesecake has cooled.
For a nut topping : roast 1/2 cup of pecan pieces add 1/4 cup of brown sugar and one tablespoon of earth balance butter on the skillet. Let cook for one minute and drizzle over cooled cheesecake.
NOTE : Making your own graham cracker crust you will need 12 graham crackers, crushed, and 3/4 cup of melted earth balance butter. Mix the graham cracker crumbs in the butter and press into a pie pan. Bake five minutes and let cool before adding the filling.
By Andria Perry
Photos free from Pixabay and shutterstock