Dairy-Free Tofu Cheesecake
Ingredients
- 4 graham cracker squares, finely crushed
- 2 pounds firm tofu, pressed and very well drained
- 1/2 cup honey
- 1 teaspoon almond extract
- 2/3 cup granulated sugar
- 2 tablespoons soy oil
- 1/4 cup lemon juice
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees F.
Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.
In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.
Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.
Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.
Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.
In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.
Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.
Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.
This article uses material from the "Dairy-Free Tofu Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
