Vegan Cream Cheese Cake

Classic vegan cheesecake recipe.

Vegan cream cheese cake. 24 oz cream cheese such as tj vegan or tofutti or vegan cream cheese. Wipe high speed blender clean. Add the graham crackers and sugar to the bowl of a food.

Cup plain non dairy yogurt. Grease the bottom of a 8 or 9 spring form pan with coconut oil and press crust evenly into bottom of pan. Once cashews are soaked and drained add to the blender along with coconut cream vegan cream cheese arrowroot starch vanilla maple syrup coconut oil lemon zest and lemon juice.

1 tablespoon brown rice syrup. Pulse oats almonds and coconut flakes in a food processor until fine crumbs form. 4 tsp cornstarch or here s a keto cheesecake recipe 2 3 cup sugar or pure maple syrup or xylitol for sugar free.

6 oz vegan cream cheese i use kite hill plain almond cream cheese see notes to make your own cashew cream cheese 1 4 cup 80 5 g maple syrup 1 tbsp lemon juice a pinch of salt 1 2 tbsp 1 to 2 tbsp powdered sugar and 2 drops of vanilla if needed. Blend on high until very creamy and smooth scraping down sides as needed. Directions make the crust.

Spray a 9 inch springform pan with cooking spray. Add the tofu to the cleaned bowl of the food processor and process. Vegan cream cheese frosting made with vegan cream cheese vegan butter powdered sugar vanilla salt and my magic ingredient arrowroot flour.

In a small saucepan over medium heat. 1 3 cup vegan butter or non hydrogenated margarine melted. 2 1 2 tsp pure vanilla extract.