Vegan cheesecake: I really can't believe it

by Sarah Gilbert, Posted Sep 28th 2005 @ 6:16PM

As the theme of this month's Is My Blog Burning is "I can't believe I ate vegan," we've been reading about (and drooling over) lots of great vegan recipes on the blogs the last few weeks. This one, though, is one I really don't believe - and would certainly never occur to me to suspect a cheesecake could be vegan-ized. I'm both intrigued and apprehensive; how can you make cheesecake without dairy? It certainly looks delicious, and Nic from Baking Bites says " It had a great texture, a bit melting, light and fluffy." I want to try it... but I don't know if I dare.

And in case you're wondering, the non-dairy cheesey ingredients are silken tofu and Tofutti's Better then Cream Cheese.

Source

Filed Under: Vegan, On the Blogs
Tags: dessert

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

9-28-2005 @11:46PM tofu said... yes, the key ingredient is the vegan cream cheese - it gives it the structure that the soft tofu can't on it's own... and we also like to use a bain marie to keep the top from cracking.

our two vegan favorites are the killer espresso bean cheesecake and the very refreshing key lime cheesecake.
Reply