Vegan Cream Cheese Food

VEGAN CLASSIC CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
• For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
• Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.

VEGAN CREAM CHEESE

Steps:

• Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
• Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
• Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

VEGAN "CREAM CHEESE" FROSTING

Steps:

• If you have a dietary issue with corn, find powdered sugar that is made with tapioca starch instead of corn starch.
• Choose a liquid for the last ingredient. You can use a fruit juice, water, or some type of coffee creamer. We like to use 4 ounces of International Delights Coffee Creamers, and usually choose Caramel Macchiatto or Coldstone (Vanilla Ice Cream flavor). If you are using a flavoring extract, be sure to include that in the total liquid count.
• Combine powdered sugar, palm shortening, and half of the liquid with a mixer, scraping down the sides with a spatula as necessary.
• Continue to add liquid, a little bit at a time, until you reach the consistency you want. If the frosting is too thick, add a little more liquid (1/2 teaspoon at a time). If it's too thin, add more powdered sugar.