I made this to celebrate my clever lady getting some great news today…
More about the making of it on DIVA’s website tomorrow.
Lemon and coconut cheesecake
as borrowed from Vegetarian.about.com and altered by me
1 container “Tofutti” cream cheese alternative
1 pack of silken tofu
1/3 cup soy milk
1/3 cup corn flour
1 tsp vanilla extract
5 tbsp golden syrup
2/3 cup powdered sugar
lemon juice from one whole lemon
lemon zest from one whole lemon
3 tbsp bottled lemon juice
3 tsp egg replacer
2 tbsp water
1/2 cup desiccated coconut
2 tbsp vegetable oil
1 pre-made vegan pie crust (super easy; vegan margarine, flour, cold water, oil; prebake, chill; boom)
Pre-heat oven to 200 degrees.
Mix the egg replacer with the water until smooth. Add all ingredients, except for oil (and crust!) and blend until smooth. Slowly stir in the oil.
Pour into pie crust and bake 45-50 minutes or until just barely firm. Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture but it’s nice warm too.
Serve with frozen berries or whatever you like.