My deal with vegan food is this: I’m fine and dandy with it as long as it doesn’t start using faux ingredients to replace non-vegan ingredients. Tofutti and soy cheese, I’m looking at you. I know what cheddar should taste like, and lemme tell you, soy cheese – you pass about as much for cheddar as I do for a natural blonde. Those subsitutes are also wildly expensive, so there’s another knock against it for me.
Mix all together, and work in the margarine. Add water last, mix to combine. Pat in a pie pan and bake 10 min at 350F.
1 1/4 C/10 oz firm tofu (I used the fresh stuff)
2 T veggie oil (I used a mix of half olive oil and walnut oil)
4 T raw cane sugar
Juice and rind of 1 lemon
1.5 T double strength vanilla extract
1/3 C almond meal (the recipe called for ground, but this is what I had on hand)
2/3 C frozen blueberries
Put tofu, oil, sugar, lemon and vanilla extract in a blender (hello Magic Bullet!) and blend until completely smooth. Stir in nuts, then stir in blueberries.
Spoon evenly into crust and bake 30 minutes at 350F.
Ok, confession time. I am not a huge fan of this recipe. It has lots of potential. The texture is great – smooth and creamy, and no cracking. But the taste. Ugh. It is still very, very, VERY heavily flavored with, you guessed it, tofu. The bites with blueberry were best, so I advise slathering the holy crap out of it with blueberry syrup or maple syrup. Or both. Ok, definitely both.
I think the lemon needs to be at least doubled. The lemon and vanilla flavors were completely lost, and the almond meal (maybe I should try the actual nuts ground a bit rougher) didn’t have any flavor at all. The lemon is a must for tanginess. Otherwise you’re left with what I’ve got, which is a total FAIL on the cheescake scale of things. Tofu pie, sure, but certainly nowhere near close to cheescake in terms of flavor. I’m thinking there would be a decent chance of this being a good highly flavored cheesecake, like perhaps key lime, or coconut. Next time I think I’ll try assaulting it with coconut extract, or lots of key lime juice.
I really loved the crust for this recipe – it was crumbly when I put it in the pan, but it was oh-so crisp and crunchy. A great texture and pretty good taste, except the Crisco left a bit of a greasy film all over your mouth. I am definitely going to use this again, only with butter instead of Crisco.
Or … you could just slather the cheesecake, syrups and all, with whipped cream. Heh heh. It completely negates all the healthful properties of this dessert (I have no many calories it has, but I am going with “significantly less” than real cheesecake since there’s no cream cheese in it. Delicious, delicious cream cheese), but the whipped cream at least gives a bit of a hint that you could convince yourself you’re eating cheesecake and helps cover the beany tofu taste.
Overall, I’ll try it again, just with a TON of other flavorings and extracts.