Decadently Delicious Vegan "cheesecakes"
 (Read 20+ times)
By Carine Nadel
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Deliciously Vegan Desserts
Desserts are supposed to be decadent-deliciously so. However, decadent does NOT mean that it can’t be healthy. Too often when we think of ending a meal, the thought of globules of fat being pasted onto our hips creeps up and makes all of us-40 and over (or not)-cringe.
This is simply not the case, at all! Due to a dairy allergy and a lifelong commitment to eat healthy, I have found ways to make even cheesecake good for the body, not just the soul. Here are 3 easy, healthy versions that would even make “The Golden Girls” happy:
Now before the recipe(s) begin, start by using your favorite basic pie crust. Since pie crust is the one thing I have never mastered, I usually have the refrigerated type on hand, but a good graham cracker one will do as well.
Pre-heat your oven to 350. Get your blenders out! All versions will call for 12 oz of firm tofu. Like regular cheesecake, the ingredients to matter-so buy premium tofu, not the boxed type on the shelves or the ones heavily packaged in water.
Remember, this is not so much a recipe as a “method”, so get creative if you aren’t thrilled with some of these flavorings!
Lemon Tofu “Cheesecake”
Put the tofu into the blender with:
1/3 C raw sugar (regular will also do)
1/3 C water
¼ C fresh lemon juice and the zest of that lemon
1 tsp lemon extract
½ tsp kosher salt
1 tbsp. canola or vegetable oil
2 tbsp corn starch dissolved in 3 tbsp cold water
Blend until smooth and pour into prepared crust. Bake 45 minutes. Chill thoroughly.
Mocha Tofu “Cheesecake”
Put the tofu into the blender with:
1 C water
1/3 C cocoa powder
2 tbsp instant espresso (or instant coffee)
1/3 C raw sugar
2 tbsp nut butter (I love almond butter, but peanut is also good)
1 tbsp canola/vegetable oil
2 tsp pure vanilla
½ tsp kosher salt
2 tbsp cornstarch dissolved in 3 tbsp cold water
Same cooking directions as above.
And last, Berry Tofu “Cheesecake” (use your favorite fresh/frozen one)
Put the tofu into the blender with:
1 C berries
½ C pure maple syrup (or raw sugar)
2 tbsp fresh lemon juice and the zest from it
1 tbsp canola/vegetable oil
½ tsp kosher salt
2 tbsp cornstarch dissolved in 3 tbsp cold water
1 tsp pure vanilla
Same cooking directions as the rest!
These may be placed into the deep freeze to use as a frozen dessert. Toppings are up to you. Because all are very low in fat and high in protein-I personally told myself a number of times that leftovers are great for breakfast!
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Author Bio Box: Carine Nadel
I love to make delicious vegetarian fare whenever possible. Being published in several major publications for my cooking and baking ability just adds to my happiness. For a different view of who and what I am log onto www.Carine-whatscooking.blogspot.com
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