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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Saffron Roasted Pepper Cream Sauce

Saffron Roasted Pepper Cream Sauce

This is a guest post by Sharon, a.k.a. Chef Davies-Tight.

“Saffron Roasted Pepper Cream Sauce”

Made with sautéed mushroom, onion and tarragon, and served over saffron and white truffle oil, instant mashed potatoes, this roasted pepper cream sauce is easy and elegant! Out of this world delicious!

Ingredients:

Roasted Pepper Cream Sauce:

3 T. extra virgin olive oil
7.5 oz. (DR. wt. 4.5 oz.) jar sliced mushrooms; drain and reserve liquid
4-5 sm. yellow onions; cut off ends, cut in half from end to end, peel, then cut crosswise into 1/4 inch half rings
12 oz. jar sweet red roasted peppers; drain, reserve liquid, then cut into 1 x 3/8 inch strips or squares
2 t. light brown sugar
1 t. salt
2 c. unflavored, unsweetened almond milk
1 c. carrot juice
1 t. garlic powder
1/2 t. onion powder
1/2 t. mild paprika
1 t. dried tarragon
1 t. dried basil, crushed
1/8 t. ground allspice (measure accurately; that’s 1/2 of your 1/4 t. measuring spoon)
sm. pinch saffron pistils, or powdered saffron to taste
freshly ground black pepper to taste
3 T. cornstarch mixed with 1/2 c. additional carrot juice in cup until dissolved
1 c. Tofutti Better Than Sour Cream, plain

Directions:

In large skillet, over medium heat, melt olive oil. Add drained mushrooms and saute until golden brown.

Add onion, a little salt and sauté until wilted and brown-tinged.

Add roasted peppers, brown sugar and salt. Stir and continue to sauté until onion becomes soft and tender.

Add almond milk, carrot juice, all herbs and spices. Stir well, then heat to a soft boil.

Combine cornstarch with additional carrot juice in cup stirring until dissolved. Add to boiling sauce, stirring continuously until thickened. Reduce heat to low and simmer, uncovered, for 5 minutes, stirring often.

Add Tofutti sour cream, stir to completely dissolve. Cook 1 minute, then turn heat off.

Ingredients:

Truffle Oil Mashed Potatoes:

4 c. water
1-1/2 c. unflavored, unsweetened almond milk
1-1/2 t. salt
4 T. coconut oil spread (spreads and tastes like butter; find it in the dairy section of market); or use T. margarine
4 c. instant mashed potatoes flakes (or follow liquid amounts on pkg. for 12 servings)
1 t. mild paprika
2 t. garlic powder
1 pinch saffron pistils, or powdered saffron to taste
1 t. white truffle oil
Nutmeg

Directions:

In large saucepan combine water, almond milk, salt, coconut oil spread, paprika, garlic powder and saffron. Bring to boil.

Remove from heat.

Add instant mashed potato flakes. Stir until dissolved, then beat with spoon until fluffy and smooth.

Add white truffle oil and a very light sprinkling of nutmeg. Stir to incorporate.

Serving:

Spoon about 2/3 cup mashed potatoes onto individual serving plates or shallow soup bowls. Ladle about 3/4 cup sauce over potatoes. Top with a little freshly ground black pepper and serve.

This doesn’t need accompaniments, but if you’d like, then serve with fresh steamed broccoli buds or asparagus as your side dish.

Makes 6 cups sauce and 8 servings mashed potatoes

Tip: Using instant mashed potatoes reduces prep and cooking time significantly. Some may be asking, why waste truffle oil on instant mashed potatoes? My response, why not make the common elegant? Most restaurants, even high end restaurants, use instant. This dish can be served in the finest restaurants with ease and confidence.

The smooth texture of Tofutti Better Than Sour Cream creates a velvety texture achievement in this delectable sauce!

Tip: To extend this roasted pepper cream sauce further, add 1-2 cups frozen mixed vegetables steamed in a separate pot till tender.

Alternative uses: Sunday brunch. Ladle sauce over a toasted English muffin half, spread with coconut oil spread or margarine until melted. Serve with a side of fresh cut fruit of choice.

Visit Sharon at www.chefdavies-tight.com.

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Vegan sweet potato cake

Vegan sweet potato cake It’s hard to beat sweet potato pie, – creamy, smooth, sweet and delicious – but Chacharevolution’s recipe for vegan “Sweet potato cake and cuppies” looks mighty good. Yup, this recipe’s creator is called Chacharevolution and their blog is Glacé de la Revolution. Weird names but a great recipe…plus the frosting is made with Tofutti Better Than Cream Cheese. We like that!

Making this cake (or cupcakes) is a two part process: first you make the cake, then you make the frosting – that’s where the Tofutti is! Your shopping list of ingredients will include stuff like brown sugar, whole wheat pastry flour, sweet potatoes, apple cider vinegar, soy milk, agave nectar, vanilla extract, lemon juice, coconut oil, and a whole bunch of other goodies. And don’t forget the Tofutti Better Than Cream Cheese!

Whether you bake a cake or cupcakes, Chacharevolution’s recipe is a must try. So run to the store, scoop up the ingredients, and get baking!

Via Glacé de la Revolution.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest