Sweet times on Playful and Hungry!
I always thought, a cake can’t taste like cheesecake if it’s made from tofu. I was proven wrong. It took some trials and experimenting – but the result was a delicious AND healthy, vegan cheesecake. It’s high in protein and you don’t have to feel bad about eating it for breakfast. Or Dinner. Or lunch…
It’s might not be 1 : 1 like a sugar-loaded, non vegan cheesecake. But the consistence is perfect and it tastes just as good as any cheesecake I’ve ever tried! Give it a chance!
Using Whole Cane Sugar yields the wonderful caramel flavor! If you want a caramel cheesecake, don’t replace it! If you don’t care so much about the caramel flavor, you could also replace it with stevia or xylit or any other sweetener.
So… once upon a time, there was a little fairy. And what do fairies do all day? Exactly! They sparkle, twinkle, flutter around and eat cake. Today, it just had to be a cheesecake. Voila.
So she got out her pink plate…, well, no. She just did some magic and conjured it up.
Pling! One wink with her wand, and she had a whole plate full of cream…
Time to have some Caramel Cheesecake!
Inspired by this recipe, Ø about 20cm / 8 inch
- 1 package (350-400g) firm tofu
- 1/2 cup (70g) cashews
- 1/4 cup (60ml) almond milk
- 1 tbs vinegar
- 3 tbs lemon juice
- 1 ripe banana (can be omitted . use slightly more sweetener)
- 6 tbsp soy yogurt
- 1/4 cup stevia (or more whole cane sugar – which also means more caramel ;) )
- 3/4 cup (100g) Whole Cane Sugar (add more if you like it sweeter!!!)
- 1/2 tsp powdered vanilla or 1 tsp vanilla extract
Put all the ingredients in your high speed blender or food processor and mix! Pour into a slightly greased backing pan and bake for about 45 minutes (350 F / 200 C).
Allow the cake to cool down before cutting it!
Oh, by the way… you can be looking forward to a RAW vegan Mango Cheesecake. Just saying… ;)
Greeting from Fairy Land!