Chef Joeys Vegan Tofu Cheesecake Recipes

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TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!



Tofu Cheesecake Recipe: Sinfully Delicious and Vegan! image

Provided by Meredith James

Time 1h30m

Yield one

Number Of Ingredients 7

24 oz of extra firm tofu
1 c of white sugar
1 tsp of vanilla extract
1/4 tsp of salt
1 /4 c of vegetable oil
2 tbsp of lemon juice, freshly squeezed
2 c of Graham cracker crumbs

Steps:

  • While preparing a 9-inch baking tray, preheat your oven to 350°F.
  • Use a tofu press to press and drain your extra firm tofu.
  • Crumble the pressed tofu into small pieces in a large mixing bowl.
  • Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
  • Move everything over into a food processor and blend everything well.
  • Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
  • Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
  • Smooth out the top layer of the mixture with a spatula or spoon.
  • Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
  • When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
  • Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!

Nutrition Facts : ServingSize one 9-inch cheesecake

CHEF JOEY'S VEGAN TOFU CHEESECAKE



Chef Joey's Vegan Tofu Cheesecake image

I got this recipe from the Veg food.net site. One of the steps is to drain the silken tofu. I set mine in a hand sieve over a bowl and let it drain over night. I added a few extra ingredients to suit my tastes. This turned out creamy and delicious. I think it would be good with some fresh fruit on top and a nice dollop of Whipped Coconut Cream.

Provided by Chef Joey Z.

Categories     Cheesecake

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

1 1/4 cups graham cracker crumbs
2 tablespoons raw sugar
1/4 cup vegan margarine (vegan)
2 lbs soft silken tofu (soft silk, well drained but not pressed)
8 ounces tofutti better-than-cream-cheese (better than cream cheese brand)
1/4 cup pineapple juice concentrate
1/2 cup sunflower oil
1 tablespoon lime juice
1 tablespoon vanilla extract
1/2 cup organic maple syrup
1 tablespoon ground coriander
1 tablespoon arrowroot, dissolved in
2 tablespoons cold water
1 tablespoon dried orange peel
3 tablespoons soymilk powder
3 tablespoons psyllium, seed husk (powdered)

Steps:

  • Preheat oven to 350'F.
  • The first three ingredients are for the Graham Crust.
  • Put the graham crackers in a food processor and process to break them up into a fine powder. Then add the sugar, then the melted margarine. Pulse to incorporate.
  • Press the crust into a greased 9 inch spring form pan. Bake at 350'F for 10 minutes. Let cool.
  • Put your tofu and cream cheese in the bowl of a hand mixer (I used my kitchen aid) and whip until the mixture is smooth and creamy with no lumps.
  • Add the remaining ingredients and whip again until well incorporated.
  • Pour into the spring form pan with the graham crust and bake at 350'F for 45-50 minutes. Turn off the oven.
  • Let sit for 15 more minutes to allow the cake to settle. It should be lightly golden round the edges and should have pulled away from the sides of the cake tin.
  • It will wiggle if you shake it slightly. I also gently touched the top and it sprang back.
  • Remove the cake from the oven and place on a cooling rack for at least one hour. Then, put in fridge for at least 3 more hours.
  • Check your cake as it bakes, you don't want it to burn.
  • When you cut a piece of this put a paper towel in the cut section as it will absorb any moisture and prevent soggyness on the bottom of the cake.
  • Bon Appetit!

Nutrition Facts : Calories 264.5, Fat 14.6, SaturatedFat 1.9, Sodium 70.2, Carbohydrate 28.6, Fiber 0.8, Sugar 19.9, Protein 5.3

CHEF JOEY'S VEGAN HOLIDAY SQUARES



Chef Joey's Vegan Holiday Squares image

I love fruit cake and of course wanted it to be vegan, so I came up with this recipe. I used my square muffin tin for these. The bottoms lift out of this tin which helps remove the squares easily. Next time I think I will double the recipe. I put the squares in the fridge and will enjoy them over the holidays. I think they will taste better if you let these sit for a while.

Provided by Chef Joey Z.

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup firm tofu
1 cup sifted powdered sugar
1/2 cup cake flour
1/2 cup white spelt flour
2 teaspoons orange extract
1 1/4 teaspoons baking powder
1/4 teaspoon sea salt
1 cup candied fruit
1/4 cup walnuts
1/4 cup pecans
1/3 cup currants
1 cup sifted powdered sugar
2 tablespoons coconut rum
2 drops orange extract

Steps:

  • Oil your muffin tin. I used spray.
  • Preheat your oven to 350'F.
  • In the bowl of a stand mixer beat the tofu until smooth.
  • Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
  • While its blending, sift the flours, baking powder and salt in a bowl.
  • Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
  • Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
  • The batter will be fairly stiff. Spoon it evenly into the muffin cups.
  • Bake for 25 minutes or until the squares are lightly browned.
  • Before the squares are out of the oven make your icing.
  • Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
  • Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
  • Cool the squares on a wire rack.
  • Bon Appetit!

Nutrition Facts : Calories 152.9, Fat 3.5, SaturatedFat 0.3, Sodium 87.7, Carbohydrate 28.3, Fiber 0.8, Sugar 22.6, Protein 1.6

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!



It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

Provided by rsarahl

Categories     Cheesecake

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup maple syrup
1/2 teaspoon almond extract
1 lb silken tofu
1/3 cup sugar
1 tablespoon tahini
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk (rice milk is also ok)
1/4 cup slivered almonds (optional)

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
  • Mix until the graham cracker crumbs are moistened.
  • Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
  • Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
  • Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
  • Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
  • Pour filling into the springform pan over the cooled crust.
  • Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
  • Remove the cheesecake from the oven and allow it to cool.
  • Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
  • To serve, take a long knife and heat the blade in hot hot water.
  • Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
  • Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

VEGAN CHEESECAKE



Vegan Cheesecake image

Make and share this Vegan Cheesecake recipe from Food.com.

Provided by smallstream

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 containers plain tofutti vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice (i used bottled)
1/2 teaspoon salt
1/4 cup water
1 tablespoon extra firm tofu, drained
6 graham crackers
4 tablespoons earth balance spread margarine

Steps:

  • Preheat oven to 350F.
  • Mix cream cheese up in blender/food processor til softening occurs.
  • Add the sugar, lemon juice, salt, water and tofu.
  • Blend until it seems thouroughly processed.
  • Put into your graham cracker crust; to make own just put crackers in a ziploc and crunch up with hand/fist/rolling pin.
  • Then put crumbs in bowl with the Earth Balance spread (or your choice vegan butter) and then put in pie tin to spread around to make crust.
  • Spin it around a bit to even out the wrinkles on the top.
  • Don't know if that matters but works for me.
  • Bake for about 45 minutes until top gets golden-brown skin, but be sure to check often.
  • Cool to room temp and refrigerate.
  • Can decorate with your choice of berries, whipped cream or whatever you like.
  • WEIGHT WATCHERS POINTS: 62 in its entirety, if you make 8 servings, I round it from 7.
  • 6 to 8 points per serving.

CHEF JOEY'S VEGAN PIZZA CRUST



Chef Joey's Vegan Pizza Crust image

I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too.

Provided by Chef Joey Z.

Categories     Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup spelt flour
1 cup whole wheat pastry flour
1/4 cup cornflour
3/4 cup raw sugar
1/2 teaspoon mixed Italian herbs (or herbs of choice)
1 1/2 teaspoons baking powder (aluminum free)
3/4 teaspoon baking soda
1 1/4 cups plain soy yogurt (soy)
2 tablespoons olive oil

Steps:

  • In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
  • Process these dry ingredients well, making sure all the ingredients are combined.
  • Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
  • The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
  • Don't add too much more flour however, you don't want the dough to be tough.
  • Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
  • Oil the pizza pan with a little olive oil.
  • In the meantime prepare your toppings.
  • When the 25 minutes have passed press the dough onto the pizza pan.
  • Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
  • Bon Appetit!

Nutrition Facts : Calories 334.1, Fat 7.8, SaturatedFat 1.1, Sodium 373.6, Carbohydrate 65.1, Fiber 3.8, Sugar 37.6, Protein 4.5

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