Vegan Cheezcake

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Vegan Cheesecake, a dairy free dream come true. One made possible by the creative work of Dr. Jane Goodall, author of “Vegan World Fusion Cuisine : Over 200 award-winning recipes“.  This book has received over 30 5-star customer reviews on Amazon, quite an accomplishment!

Special Diet Notes: Vegan Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian

Vegan Cheezcake
 
Author:
Ingredients
Filling:
  • 2 lbs firm tofu
  • 1 cup sucanat
  • ½ cup dairy-free milk beverage
  • ½ cup maple syrup
  • 1⁄3 cup lemon juice, fresh squeezed
  • 4 tablespoon nutritional yeast
  • 2 ½ tablespoon arrowroot powder
  • 2 tablespoon vanilla extract, alcohol free
  • ½ teaspoon sea salt, or to taste
Crust - Dry:
  • 2 cup spelt flour
  • ¼ cup sucanat
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon sea salt, or to taste
Crust - Wet:
  • 1⁄3 cup safflower oil
  • 2 tablespoon maple syrup
  • 2 tablespoon apple juice, fresh
  • 1 teaspoon vanilla extract, alcohol free
Instructions
  1. Preheat oven to 350°. For Crust, place dry ingredients together in a large mixing bowl and mix well. Place wet ingredients in another bowl & mix well. Add wet to dry, mixing well with hands, crumbling the ingredients together repeatedly. Press into the bottom of a 10” spring form pan. Bake for 5 minutes.
  2. Place all Filling ingredients in a large blender and blend until smooth. Pour on top of crust and bake for 1 hour or until top turns a golden brown and center does not jiggle too much. Allow to cool before running a knife around the edge and removing from spring form pan.

Serving Suggestions:

Top with the Strawberry Sauce from Vegan Fusion, or your topping of choice.
For Chocolate Cheezcake add 2 C of Vegan chocolate chips, melted in a double boiler, to the filling while blending.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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