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Karen’s Cheesecake (Vegan
Style)
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Vegan Sweetened Condensed Milk
Ingredients:
3 cups plain soy milk
½ cup sugar
½ tsp vanilla
Pinch salt
Directions:
1. Boil milk and sugar to 1 cup volume.
2. Remove from heat.
3. Add vanilla and salt.
4. Refrigerate overnight for best flavor.
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Traditional Graham Cracker Crust (Option 1)
Ingredients:
1 ½ cups crushed graham
crackers
¼ cup sugar
⅓ cup vegan butter, melted
Directions:
1. In a small bowl, combine the crumbs and
sugar; add butter and blend well.
2. Press onto the bottom and up the sides of an
ungreased 9-in. pie plate.
3. Refrigerate for 30 minutes before filling, or
bake at 375°F for 8-10 minutes until crust is lightly browned.
4. Cool on wire rack before filling.
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Gluten-Free Walnut-Oat Crust (Option 2) --
Very Good!
Ingredients:
1-1/3 cups oats
1 cup walnuts
6 Tbsp melted unsalted
butter
1/3 cup firmly packed brown
sugar
1/4 tsp salt
Directions:
1.
Spread
the oats in a round cake pan. Bake the
oats until they begin to brown, about 15 to 18 minutes.
2.
Spread
the walnuts in another round cake pan.
Bake the walnuts until they smell toasty and are beginning to brown,
about 8 minutes. Watch both the oats
and the walnuts carefully; they go from brown to burned quite quickly.
3.
After
removing the walnuts from the oven, let them cool for a few minutes. Then
coarsely chop them.
4.
Transfer
the oats and walnuts to a food processor. Add the sugar and salt and drizzle
in the melted butter.
5. Process until the oats and walnuts are finely
ground and the mixture is cohesive.
6. Remove the mixture from the food processor
and press into the bottom and up the sides of a 9- or 10-inch pie plate (not
deep dish) that’s at least 1-1/4 inches deep, or a similar tart pan.
7.
Bake
at 350 degrees until it’s just barely beginning to brown, 14 minutes. Remove
from the over and set it on a rack to cool.
From shinycooking.com/walnut-oat-pie-crust
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Filling
Ingredients:
8 oz vegan cream cheese
1 cup vegan sweetened
condensed milk
¼ cup lemon juice
1 tsp vanilla
Directions:
1. Beat cream cheese, sweetened condensed milk,
lemon juice, and vanilla together until smooth.
2. Poor into cooled crust and refrigerate
overnight.
3. Top with favorite fruit pie filling when
ready to serve.
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