No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

“No Bake Peanut Butter Pie”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Filling:

8 oz. Tofutti Better Than Cream Cheese
1 cup natural peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
12 oz. can of coconut milk, chilled in fridge

Crust:

1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar

Directions:

In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all are well incorporated. Press into a 9″ pie pan; a glass pan will work. Place in the fridge until ready to use.

In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti Better cream Cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth.

Add in the powdered sugar a half at a time. Blend well.

Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl.

With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling.

Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. Recommend chilling at least 6 hours, but will set perfectly over night. A great dish to make in advance.

Serve chilled, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Southern Style Biscuits

Southern Style Biscuits

“Southern Style Biscuits”

Ingredients:

2 cups flour
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs coconut oil
1 1/2 cups Tofutti Better Than Sour Cream
5 tbs cold vegan butter

Directions:

Preheat oven to 425°F. In a medium sized mixing bowl, combine the flour, baking soda, baking powder and salt. Add the coconut oil, Tofutti Better Than Sour Cream and vegan butter; mix well until a thick dough forms.

Place dough on a lightly floured surface and knead 5-6 times. Using a rolling pen (or your hands), roll dough into a circle, about 3/4″ thick. Cut out 12 biscuits with a biscuit cutter and place on a lightly floured baking pan (or use parchment paper).

Bake at 425°F for 12-15 minutes or until golden brown on top. Serve and enjoy!

Serving options: serve with vegan butter, jam, vegan gravy, honey or agave syrup. Add crumbled Tofutti American cheese slices and chives to the biscuit to make a savory version.

Created exclusively for Tofutti Brands, Inc. by Bonnie Forkner.

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Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

“Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce”

Ingredients:

Cheesecake Filling:

2 8 ounce containers plain Tofutti Better Than Cream Cheese, room temperature
1 16 ounce container of Tofutti Better Than Ricotta Cheese, room temperature
3/4 cup sugar (can substitute raw or sucanat)
juice of 2 lemons, about 6 tablespoons
zest of two lemons
1/2 teaspoon salt
3 tablespoons warm water
1 tablespoon ground flaxseed meal

Crust:

2 cups vegan graham cracker crumbs
3/4 cup vegan butter (or margarine)
1/4 cup sugar

Directions:

1. Make your flax “egg”. Stir together 3 tablespoons warm water and 1 tablespoon ground flaxseed meal and let sit for at least 5-10 minutes, or until sticky and egg-like.

2. Make the crust. Melt the vegan butter (or margarine) and stir into other crust ingredients. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.

3. Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a blender and blend briefly, until quite soft. Add the sugar, lemon juice, lemon zest, salt, and flax “egg” and blend until smooth. Add Tofutti Better Than Ricotta Cheese and pulse until just combined, but not so smooth as to overpower the “ricotta” texture.

4. Pour mixture into crust and bake for about 45 minutes, or until top sides begin to turn golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with blueberry white wine sauce.

Ingredients:

Blueberry White Wine Sauce

1 cup blueberries
1 cup white wine
1/2 cup agave nectar (or 1/3 cup vegan sugar)
2 tablespoons refined coconut oil
zest of 1 lemon

Directions:

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer for 2 to 2 1/2 hours, or until desired consistency. If desired, use an immersion stick blender to smooth out the texture a bit, or carefully blend until smooth in a regular blender for a perfectly smooth texture. Serve with chilled a slice of cheesecake.

Created exclusively for Tofutti Brands, Inc. by Cheryl Hurley.

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