This pie doesn't stand four inches high; it isn't covered with fancy decorations. It will never take center place on the table nor will it entice everyone who passes by to give it a try. Personally, I don't mind. If nobody finds out how good it is, I'll take it home and have it all to myself.
PRETTY GOOD CHEESECAKE
Preheat the oven to 350 degrees
Into a blender or food processor put:
12 oz. silken tofu, extra soft
8 oz. vegan cream cheese, softened
2/3 cup sugar
3/4 tsp. vanilla
2 Tbs. cornstarch
Blend until the ingredients are smooth and silken. Pour into a baked graham cracker crust and smooth to distribute the ingredients evenly. Bake for 40-45 minutes. When the pie comes out of the oven, top with the following ingredients that have been well mixed and then bake for 5 more minutes.
1/2 pint vegan sour cream
2 Tbs. sugar
1 tsp. vanilla
Let the pie cool completely before serving. Chilling overnight in the refrigerator is the best, but chill it for at least 4 hours if you want the best flavor and consistency.
Right before serving, I topped mine with a can of Comstock cherry pie filling because it was what I had it in my pantry. You can top your pie with berries or nuts or chocolate or anything else you can dream up.
Graham cracker crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1 tsp. cinnamon
4 oz. vegan margarine, melted
Blend the dry ingredients with the melted margarine. Press firmly into a pie place. Bake at 350 for 5 minutes. Cool.
|You'd be surprised at what a determined|
vegan can do to alter a favorite recipe
so that it's still pretty doggone good.