This summer I wanted to try some new recipes that I had never tried before. One of them was a fantastic vegan key lime cheesecake. I had no idea what to expect, but I knew what I wanted it to taste like! A few months ago we went to The Vegetable Garden restaurant in Rockville, MD and I had a slice of their recipe. It was so good, I knew it was going to be at the top of my list of new things to try. So I made a similar version and it was...amazing!!! I tested it out when we had a dinner with some vegans and omnis, and everyone raved about it. Since it is more like a cheesecake than a typical pie, it is very, very rich. A little goes a long way. Here is the recipe if you want to give it a go:
Ingredients:
2 containers vegan cream cheese (Tofutti brand is best)
1 cup sugar
1 tsp vanilla
1/4 cup lime or key lime juice
2 tsp lime zest
2 tbsp cornstarch
1 9-inch pre-made vegan graham cracker pie crust
fresh fruit for garnish (optional)
Preparation:
Pre-heat the oven to 350 degrees. In a blender or food processor, combine the vegan cream cheese, sugar, vanilla, lime juice and zest, and cornstarch. Process until smooth and creamy. Pour into pie crust.
Bake for 50-60 minutes, until cheesecake is lightly golden brown on top. Allow to cool, then chill for at least 2 hours before serving.
(Recipe discovered at :
About.com)
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