Vegan Cheesecake

This recipe does require you to heat up your kitchen just a bit, but the result is a cool, creamy cheesecake that bears quite a resemblance to the traditional dairy-based version. I tasted this cheesecake for the first time last month at a vegetarian cookout and it was delicious!

Vegan Cheesecake

Serves: 8

3 tubs of Tofutti
1 cup sugar
¼ cup lemon juice
2 teaspoons vanilla
¼ cup flour
Ready-made graham cracker pie crust, 2 extra servings size

  1. Mix the Tofutti, lemon juice, vanilla, and sugar together in a mixing bowl.
  2. Once smooth, fold in the flour, mixing well.
  3. Pour mixture into pie crust.
  4. Bake at 350F for 30 to 40 minutes, until the top just starts to turn brown.
  5. Refrigerate overnight.
  6. Top with desired topping before serving.

Note: if you don't use the 2 extra servings size crust, you will have filling left over.

Watch Monique from make her version