vegan in seattle

Homemade Vegan Cheesecake with Organic Strawberry Topping


You need:

2 containers plain Tofutti vegan cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
½ teaspoon salt
¼ cup water
1 tablespoon extra firm tofu, drained

Graham cracker crust:
6 graham crackers
4 tablespoons earth balance spread margarine


Preheat oven to 350F.
Mix cream cheese up in blender/food processor until it’s soft.
Add the sugar, lemon juice, salt, water and tofu.
Blend until it seems thoroughly processed.
Put into your graham cracker crust. (Crunch up the crackers, add the butter and press into a pie pan)
Bake for about 45 minutes until top gets golden-brown, but be sure to check often.
Cool to room temp and refrigerate.

The strawberry topping:

You need:

One pint strawberries, 2 teaspoons vanilla, and 1/3 cup sugar in the raw. (Cornstarch, if you want)


Separate 1/3 of the berries and put them aside for later. Chop the remaining berries in half and put them in a sauce pan with the sugar and vanilla over medium heat. Stir occasionally. Add a little corn starch if you want it thicker (I did). After about 10-15 mins, remove from heat and put it into a blender.

After it’s completely blended, get the fresh strawberries you put aside earlier, slice them up and add them to the warm mixture. Put entire thing into a Tupperware and put it in the fridge and let it cool alongside your cake.

This is seriously so delicious, so have fun and enjoy!