Vegan Cheesecake

November 22, 2013

149

A Vegan Cheesecake that tastes pretty good! Will keep you from getting too skinny in winter :-) High in protien and Fats. Almost no baking! Instructions for Chocolate, Strawberry and Raspberry.

6 1/2 oz. tofu, cubed
2 cups coconut oil, warmed
2 tsp onion powder
1/4 cup fresh lemon juice
1 tbsp vanilla extract
2 tsp salt
1 cup white sugar
2 cups crushed graham crackers
1 cup vegan margarine, melted
1 8 inch pie pan
8 oz. frozen strawberries, thawed
1 cup cane sugar
1/4 cup corn starch

Set oven to 300 degrees. Press the graham cracker crumbs into an 8 inch pie pan and pour the margarine over them; shape into a pie crust. Bake 10 minutes. Cut the tofu into cubes; use a blender or food processor to blend all ingredients except the strawberries, corn starch and cane sugar- stir occasionally with long handled spoon. Scoop mixture into graham crust and bake 20 minutes. Chill in fridge 1-10 hrs. Place strawberries into medium saucepan, reserve some of the liquid in a large cup and whisk the cornstarch in. Add the cornstarch mixture and cane sugar to the strawberries and heat on medium, stirring constantly until thickened. Let cool 20 minutes to an hour. Spoon pie filling over each piece before serving. **Variations: Sliced almonds and raspberry pie filling on top Oreo/margarine crust w/ chocolate chips on top

Nutritions

Calories
1188

Sodium
867mg
36% DV

Fat
77g
119% DV

Protein
7g
14% DV

Carbs
104g
35% DV

Fiber
4g
16% DV