Prep: 30m Cook: 1h0m Total: 1h30m Ingredients
- 24 oz of extra firm tofu
- 1 c of white sugar
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1 /4 c of vegetable oil
- 2 tbsp of lemon juice, freshly squeezed
- 2 c of Graham cracker crumbs
Instructions
- While preparing a 9-inch baking tray, preheat your oven to 350°F.
- Use a tofu press to press and drain your extra firm tofu.
- Crumble the pressed tofu into small pieces in a large mixing bowl.
- Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
- Move everything over into a food processor and blend everything well.
- Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
- Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
- Smooth out the top layer of the mixture with a spatula or spoon.
- Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
- When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
- Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!
