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Archive for December 28th, 2008

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Tis the season to find vegan egg nog on the market shelves. I like Silk Nog A LOT, and have been dying to try this recipe that I found on Fat Free Vegan Kitchen blog. It is truly outstanding – creamy, cheesey, egg-noggy, and all around wonderful. This is also the first time I made a vegan cheesecake; the cheesecake that I usually make has eggs in it. Nope, never missed it here – this is a fabulous recipe, and a real keeper. Enjoy, and thanks again to Fat Free Vegan!

Vegan eggnog cheesecake  

1 12-ounce package extra firm silken tofu

1 8-ounce package Tofutti cream cheese

3/4 cup sugar

1/2 cup vegan eggnog (I used Silk Nog)

2 1/2 tablespoons brandy or rum

1/2 teaspoon vanilla

1/2 teaspoon freshly ground nutmeg

3 tablespoons cornstarch

1 prepared graham cracker crust (see below)

Preheat oven to 350 degrees F. Drain the tofu and put it and the cream cheese into your food processor. Blend til smooth. Add the sugar and eggnog, and process again until the sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 minutes more. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled, and serve sprinkled with additional grated nutmeg. Serves 8.

Graham cracker crust:

1/2 cup graham cracker crumbs

1/2 cup whole wheat flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cup brown sugar

2 tablespoons sugar

1/4 cup apple sauce

Preheat oven to 375 degrees F. Lightly oil a 9″ pie pan.

Mix all of the dry ingredients together in a medium bowl. Blend well. Add the vanilla and the apple sauce. Stir well until completely combined.

Put mixture into pie pan, and flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides as far as possible.

Bake for 8-10 minutes, until crisp. Set aside to cool before filling.

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