When I went vegan I was afraid that I would have to give up many of the foods I loved, including cheesecake. But then I discovered silken tofu!
Like most tofu, it’s tasteless and white, but with a soft and creamy texture. When you mix it with other tasty ingredients and bake it in a pie shell it ends up with the texture and taste of cheesecake! I’ve been experimenting with this recipe for while and I’ve finally got it how I like it.
One graham cracker pie crust (store bought or home-made)
1 cup silken tofu
1 cup strawberries (fresh or thawed frozen)
1/2 cup mixed berries, I used blackberries, raspberries and blueberries
1/2 cup sugar
2 TSPS lemon extract
2 TBSPS cornstarch
Pre-heat oven to 350 degrees.
In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.