Name: Lemon Tofu Cake
Cook time: 30 min
Ingredients: 2 cup graham crackers; 1/4 cup maple syrup; 3/4 teaspoon almond extract; 1 pound firm silken tofu; 1/2 cup sugar or sugar substitute; 1 tablespoon tahini or almond butter; 1/2 teaspoon salt; 2 tablespoon lemon juice; 1/2 teaspoon lemon zest; 2 tablespoon cornstarch dissolved in 2 tablespoon soy milk

Lemon Tofu Cake

Reintroduce dessert to your vegan diet foods list with this lower calorie quick easy dessert recipe for cheesecake. This easy picnic dessert recipe for cheesecake really does not have any cheese in it.

Notes

For no bake cake, omit cornstarch mixture.

To see more great dessert recipes, check out our Editor's Picks for 10 Great Vegan Desserts Recipes.

Cooking Time30 min

Ingredients

2 cups graham crackers
1/4 cup maple syrup
3/4 teaspoon almond extract
1 pound firm silken tofu
1/2 cup sugar or sugar substitute
1 tablespoon tahini or almond butter
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons cornstarch dissolved in 2 tablespoon soy milk

Instructions

Preheat oven to 350 degrees F.
Mix cracker crumbs, syrup and extract in bowl until moistened. Pour into 9 inch pie plate, press evenly to form crust and bake for 5 minutes. Cool while preparing filling.
Blend tofu, sugar, tahini, salt, lemon juice, lemon zest and dissolced cornstarch in a food processor or blender until smooth, about 30 seconds.
Pour mixture into crust and bake until top is slightly brown, about 30 minutes.
Cool and refrigerate until throughly chilled, about 2 hours. Texture will resemble a cream pie.