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Measurements

Tofu Cheesecake - vegan

Yield: 8 Servings

CRUST
5 c Finely ground granola
1/4 lb Soy margarine

FILLING
1 c Soymilk OR 1 c Dry Soyagen with 1 c Water
20 oz Tofu
1/2 c Dry fructose
1/2 c Refined soy oil
1 tb Vanilla extract
1 ts Almond extract
2 ts Arrowroot powder

TOPPING
3/4 c Apple juice concentrate
3 tb Arrowroot powder
6 c Fresh strawberries

Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min.
Mix 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing.


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