Vegetarian Cheesecake

You won’t believe that this easy (and yummy!) blender cheesecake is cholesterol-free and packed full of healthy soy protein.

I like to make a peanut buttery Nutter Butter cookie crust and sprinkle some extra cookie crumbs on top. You could also serve with fresh fruit or a fruit sauce. Another idea is to use a pre-made chocolate crust

Nutter Butter Cheesecake and drizzle the top with chocolate syrup or fudge.

This recipe is a tasty way to add more soy to your diet.

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 tbsp maple syrup (optional)
• 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

PREPARATION:

Pre-heat oven to 325 degrees.

Mix the egg replacer with the water in a small bowl until smooth and add to blender.

Blend together all ingredients, except for oil and crust at medium speed until smooth.

Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.

Vegetarian food, Soup, Recipe, Vegetarian , Vegan, Cheese, Cake