>> Monday, March 15, 2010
I love no-bake items. They're super easy and fast . . . and often just as tasty as their toasty counterparts. This vegan "cheesecake" is no exception, of course. And because it's so quick to pull together, I'm writing the post that way too.
What prompted me to pull this baby out of the METHOD archives is this: I went to get my hair cut on Saturday. My stylist and I got on the topic of food . . . and tofu, specifically. Then out of absolutely NOwhere, this guy from way across the room said "YUCK! TOFU! That's disgusting" As if I had asked for his opinion. Turns out, he's never even tried the stuff.
Ah, ignorance. And I'm sure somewhere along the way, I may get some nasty comments on this recipe. But I don't care. It tastes amazing. Yup. Tofu can taste good. Even in desserts. So, if you're on the fence, give it a try. Here are my favorite tofu-friendly recipes:
To make this "cheesecake" I first used some natural peanut butter to make a delicious graham cracker crust (2 cups graham crackers -- well crushed in a food processor, 1/2 cup peanut butter, water as needed -- mix well and then press into a pie dish).
I then took a 15-ounce block of firm tofu (regular, not silken), drained it, and split it in half. One half was well blended (again in a food processor) with a small banana, 1/3 cup honey (I do eat honey), and a splash of vanilla to make the banana "cheesecake" . . . the other was blended with some melted vegan dark chocolate chips (about 1/4 cup), another 1/3-ish cup honey, and a splash of soy milk to make a chocolate "cheesecake."
(Carefully) Layer the two, chill . . . more than 15 minutes for firmer results, aaaaaaaaand you're done.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!