Queen of Quick - Vegan Cheesecake with Tofu, Cinnamon and Almonds
Vegan cheesecake recipe that's a great non-dairy option to serve guests any time!
Ingredients
- 2 blocks extra firm tofu
- 1 cup coconut sugar
- 1 tsp vanilla extract
- ΒΌ cup vegetable oil
- 2 Tbsp fresh squeezed lemon juice
- 2 Tsp cinnamon
- Toasted slivered almonds
- Pie crust or make your own
Instructions
- Preheat oven to 350 degrees
- Press out extra moisture from tofu in colander
- Crumble tofu and rest of ingredients except almonds into a food processor.
- Pour well blended mixture into pie crust.
- Sprinkle almonds on top and bake for 20 minutes.
- The cheesecake will be ready when browned and does not jiggle when you move it gently.
- Let it cool for 30 minutes and put in refrigerator to finish firming up.
- Can serve the next day or once completely cooled.
Notes
Queen of QuickTMQueen of Quick CookingTM