Vegan Sweet Potato and Kale Cheesecake

Vegan Sweet Potato and Kale Cheesecake

“Vegan Sweet Potato and Kale Cheesecake”

This elegant-but-easy (stupid easy!) dish is the perfect way to use up leftover mashed sweet potatoes. Although leftover sweet potatoes are almost unheard of in our house! But after a recent dinner party, we had a little remaining. So this luscious cheesecake was what we whipped up. It’s perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

Ingredients:

Sweet Potato Chip Crust:
1 1/2 cups sweet potato chips “crushed” in food processor to yield 1/2 cup or slightly more crumbs
2 tablespoons melted vegan butter

Preparation:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups mashed and seasoned sweet potatoes (be sure these have the full complement of vegan butter, sour cream, sea salt and pepper)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 1/4 to 1 1/2 cups chilled kale pesto (use my delicious Kale, Pepita, and Sage Pesto recipe below or one of your own)

Topping: 1/2 cup Tofutti Better Than Sour Cream, 1 tablespoon per each of 8 slices
Garnish: Roasted pepitas
Optional Sidecar: Small clusters of red grapes

Preparation:

Place all ingredients, except pesto, topping and garnish in the bowl of a food processor, and process until thick, smooth, and completely combined, scraping down sides of bowl as necessary.

Gently spread half of filling evenly over crust, being careful not to disturb the crumbs. Top with pesto, spreading evenly, and finish with a final layer of remaining filling, spreading gently to seal to edges of pan. Bake cheesecake in center of oven for about 35 minutes or until edges are set and top appears dry; some minor cracking is to be expected. (If your mashed sweet potatoes were very moist, you may need to cook up to an additional 5 minutes.)

Remove to a wire rack and let cool completely. Cover and refrigerate. Remove from refrigerator about an hour before you plan to serve (or heat slices about 30 seconds in microwave), as it is best at room temperature or with some of the chill removed. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Slice and top each serving with a dollop of sour cream and a few roasted pepitas. Alternatively, spread the sour cream over the top of the cheesecake and sprinkle with the pepitas before slicing, especially if presenting the entire cheesecake at the table.

Serve, if desired, with small clusters of grapes on the side.

Ingredients:

Kale, Pepita, and Sage Pesto:
6 cups roughly chopped, lightly packed fresh kale
3/4 cup lightly roasted and salted pepitas
3 tablespoons nutritional yeast
1 1/2 tablespoons rubbed sage
Sea salt to taste (start with 1/2 teaspoon)
Freshly ground black pepper to taste (start with 1/4 teaspoon)
Juice of 1/2 small lemon
2 to 3 teaspoons maple syrup
3/4 cup olive oil

Preparation:

Place all ingredients except olive oil in bowl of food processor and pulse until very finely chopped, almost a paste. With motor running, drizzle in olive oil until all ingredients are completely combined, scraping down the sides of bowl as necessary. Adjust seasoning if desired and chill, covered.

Yields 8 servings.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Vegan Pumpkin Cheesecake Ice Cream

Vegan Pumpkin Cheesecake Ice Cream

“Vegan Pumpkin Cheesecake Ice Cream with ‘Graham Cracker’ Crumble Topping”

Pumpkin pie is usually a “’tis the season” dessert, but . . . it doesn’t have to be. With a little creativity, and a lot of spice, you can turn Tofutti Better Than Cream Cheese into a wonderful scoop of pumpkin cheesecake “ice cream.” Chilled, but not frozen, this delectable ice cream makes a beautiful, creamy mousse—especially when sprinkled with a graham cracker crumble.

And with a little more creativity, you can make it Kosher Parve too!

Ingredients:

Pumpkin Cheesecake Ice Cream:
8 ounces Tofutti Better Than Cream Cheese
1/2 cup sugar in the Raw natural turbinado sugar
1-15 ounce can Libby’s pumpkin puree
1-15 ounce can Coco Lopez Cream of Coconut
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
“Graham Cracker” Crumble Topping (recipe follows)

Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Ingredients:

“Graham Cracker” Crumble Topping:
1 cup matzo meal
3 tablespoons Sugar in the Raw natural turbinado sugar
1/8 teaspoon sea salt
5 tablespoons melted Earth Balance Original Buttery Spread, melted
1 tablespoon pure maple syrup

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Yields 1 quarter.

Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Strawberry Cheesecake Milkshake

Strawberry Cheesecake Milkshake

“Strawberry Cheesecake Milkshake”

This is a guest post by Cheryl Malik over at 40aprons.com.

I love this decadent cheesecake milkshake. It’s sooooo good. Yum! Rich, creamy, and ohhhhh so delicious!

Ingredients

Milkshake:
1 1/2 cups vegan premium vanilla Tofutti frozen dessert
3 ounces Tofutti Better Than Cream Cheese
1/2 teaspoon vanilla extract
1/2 cup almond milk or other alt-milk
1/2 teaspoon grated lemon zest
1 cup strawberries, hulled and quartered
crushed vegan graham crackers, for serving

Whipped coconut cream:
1 can full-fat coconut milk (must be full-fat)
pinch sugar or other sweetener
dash vanilla extract

Directions

Prepare for the whipped coconut cream. Place can of coconut milk in the fridge and leave overnight. Do not skip!

Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir ’til combined.

Making the milkshake. Blend all ingredients (excluding the vegan graham cracker crumbs) until smooth. Pour into serving glass and top with whipped coconut cream and crushed graham crackers.

Visit Cheryl at 40aprons.com.

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

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Lady Liberty Vegan Parfait

Lady Liberty Vegan Parfait

“Lady Liberty Vegan Parfait”

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

Here’s a patriotic—and delicious!—recipe, perfect for your 4th of July celebration . . . fireworks not included.

Cheesecake ingredients
6 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
1/8 cup almond milk or other non-dairy milk
1 tsp. vanilla extract
4 Tbsp. granola, we used almond vanilla granola

In a mixing bowl, combine all the cheesecake ingredients. With a hand mixer, blend the Tofutti Better Than Cream Cheese, powdered sugar, non-dairy milk and vanilla extract until very smooth. Cover and chill in the fridge for at least 4 hours before serving.

Strawberry compote ingredients
1 cup strawberries, chopped small
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the strawberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the strawberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use. (Repeat the process for the Blueberry compote.)

Blueberry compote ingredients
1 cup blueberries
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the blueberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the blueberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use.

Making the parfait!
In a parfait cup, place 2 Tbsp. of the granola in the bottom of the cup. Next layer the blueberry compote, then the cheesecake filling, followed by the strawberry compote. Lastly, top it all off with 2 Tbsp. of granola.

This recipe makes 2 parfaits. Serve cold, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Vegan Raspberry Lime Cheesecake

Vegan Raspberry Lime Cheesecake

“Vegan Raspberry Lime Cheesecake”

Ingredients:

Crust
2 1/2 cup finely ground dairy-free graham cracker crumbs (store-bought or homemade)
1/2 cup white granulated sugar
10 T. melted coconut oil

Filling
4 8-ounce packages Tofutti Better Than Cream Cheese
1 1/4 cup organic cane sugar or other white granulated sugar
Egg replacer for 4 eggs
1/3 cup Tofutti Sour Supreme, plus more for topping
1/8 t. sea salt
3 T. fresh lime juice

Raspberry Sauce
1 12-ounce package frozen raspberries, thawed slightly
1/2 cup white granulated sugar
1 T. cold water
1 t. cornstarch

Directions:

1. Preheat the oven to 350 F. Grease a 9-inch spring form pan well with dairy-free soy margarine or coconut oil, greasing the bottom of the pan thoroughly as well as the sides. Set aside.

2. Prepare the crust. In a small mixing bowl, combine the graham cracker crumbs and sugar until well mixed. Add in the melted coconut oil and mix until the mixture is moist and consistent throughout. (It will still feel a little crumbly, but should be able to be pressed together with your fingers.) Press the crust evenly into the bottom of the prepared pan and up the sides, and place in the oven for 5 minutes. Remove and let cool while preparing the filling.

3. Prepare the filling. Combine Tofutti Better Than Cream Cheese and sugar in the bowl of a standing mixer with a paddle attachment (or, alternatively, in a large mixing bowl using a hand mixer). Beat the Tofutti Better Than Cream Cheese with the sugar until the sugar is combined: about 3 minutes on a medium-speed setting. Add in the egg replacer, beating well to combine, followed by Tofutti Sour Supreme, sea salt, and lime juice.

4. Bake. Pour the filling into the prepared crust, and bake for 1 hour to 70 minutes. (The filling will puff up slightly in the oven and then sink slightly when removed.) Spread a few tablespoons of Sour Supreme over the surface of the cheesecake to fill in any cracks. Allow cheesecake to cool completely at room temperature on a wire cooling rack, and then transfer the cheesecake to the refrigerator to set for 4 hours to overnight.

5. Make the Raspberry Sauce—and serve! Place the frozen berries and sugar in a food processor or blender and process until blended. Pour into a small saucepan over medium heat. In a small cup, whisk together the cold water and cornstarch until the cornstarch is dissolved. Add the cornstarch mixture to the berries mixture, and cook, stirring often, until the sauce thickens just slightly and the raspberries break down as much as you’d like them to—about 2-4 minutes. Pour sauce over cheesecake and serve immediately.

(As with any recipe that’s written for alternative diets or persons with allergies, make sure to read ingredient labels.)

Created exclusively for Tofutti Brands, Inc. by Ashley Adams over at About.com: Dairy Free Cooking.

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