How to Make a Vegan Cheesecake

Just because you've made the choice to become a vegan doesn't mean you have to give up all the foods that you love. Even cheesecake can fit into a vegan diet, and it's a great choice for people with allergies to dairy as well. Even your non-vegan friends will love this delightful cheesecake.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 container of vegan cream cheese alternative
• 12 oz. package silken tofu
• 1/3 cup soy milk
• 1/3 cup corn starch
• 1 tsp. vanilla
• 2/3 cup powdered sugar
• 1 tbsp. lemon juice
• 3 tsp. egg substitute
• 2 tbsp. water
• 2 tbsp. vegetable oil

Vegan Graham Cracker Crust

1. Preheat the oven to 375 degrees F.

2. Put graham crackers in a zip-close bag and roll them with a rolling pin to create crumbs. You can also put graham crackers in a blender and blend on low-speed.

3. Mix the crumbs, sugar and melted margarine in a medium bowl.

4. Press the crumb mixture to the bottom and side of a 9-inch pie plate with the back of a spoon.

5. Bake for 8 minutes. Place on a wire rack to cool, before filling.

Vegan Cheesecake Filling

6. Lower the oven's heat to 325 degrees.

7. Mix the water and egg substitute in a small bowl until it has a smooth consistency.

8. Add all of the other ingredients except the oil. Blend at medium speed until the mixture is smooth, thick and creamy. Add oil slowly while blending at low speed.

9. Pour the mixture into the pie crust and bake 45 to 50 minutes or until it's almost firm.

10. Allow your cheesecake to cool before eating. This will allow it to "set up."

11. Top your cheesecake with fresh fruit or chocolate syrup as desired.

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