Vegan Cheesecake 

It took me a while to perfect this recipe, but now that I have I cannot wait to share it! This is an easy recipe for a decedent dairy-free cheesecake.


With your choice of crust and toppings, it’s easy to personalize!

Ingredients:

For Nut and Date Crust
3/2 cup Chopped Walnuts/Almonds
½ cup Pitted Dates

For Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons melted butter

For Filling
3.5 oz Medium Firm Tofu
8 oz Toffuti Cream Cheese
⅔ cup Sugar
⅓ cup Lemon Juice
2 tbsp Cornstarch

Caramel sauce 
1 cup brown sugar
1/4 cup non-dairy milk
3 tbsp vegan butter

Ganache
10 oz. semisweet chocolate
½ cup non-dairy milk

Directions:

Nut Crust 

1. Place the dates and nuts in a food processor and chop up until crumbly.

2. Spray the bottom of your pan with some cooking spray. Then place the date and buy mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Graham Cracker Crust

1. Place the graham crackers in a food processor until crumbly. Add melted butter and sugar and process again.

2. Spray the bottom of your pan with some cooking spray. Then place the graham cracker mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Caramel Sauce

1. Add the milk, butter, and sugar in a pot on medium heat

2. Stir/whisk until combined and leave on the stove for about 8 minutes

3. Remove from heat and let cool to thicken

Cream Cheese Filling

1. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice until smooth.

2. Pour this tofu mixture on top of crust.

3. If wanted, drizzle in caramel sauce

4. Bake for 35-40 min at 350F.

5. Chill in fridge for about 1 hr at least

Ganache

1. Add water to a pot and simmer

2. Place bowl over the water and add the chocolate and dairy-free milk

3. Stir until melted and smooth

4. Pour over cheesecake and chill until hardened

Decorate how you please and enjoy!

Scrumptious Tofu Scramble

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Ingredients

  • One Package of Firm Tofu
  • 1/4 an Onion
  • 1/4 a Red Pepper
  • Handful of Kale
  • Squeeze of Lemon Juice
  • 3 tbsp Nutritional Yeast
  • 1 tsp Cumin
  • 1 tbsp Turmeric
  • 1 tbsp Black Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Optional: Vegan Cheese

Start by getting excess water out of the tofu and put to the side

Chop up the onion, pepper, and kale

Put kale into a separate bowl and add a squeeze of lemon juice. Massage the kale until soft; should be about a minute

Sauté the onion, pepper, and kale in a pan with some olive oil

Add the spices and then add the crumbled tofu. Cook until the desired consistency. Add a sprinkle of vegan cheese if you want and enjoy.

We prefer this scramble on a toasted roll with some hot sauce.

Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)