This is a family favorite handed down for generations. It is very basic and can be used in Strawberry shortcake, ice cream topping, cheesecake topping, pancake or waffle topping, etc. Be creative with it!
Found this on alt.food.vegan where it is an adaptation Peter Berleys' 'Lemon Tart with Toasted Almond Crust' from his book, 'The Modern Vegetarian Kitchen'. I haven't tried it but it has excellent reports from the newsgroup.
This is, again, from vegweb.com. This got absolutely AMAZING reviews over there, so I'm guessing it's pretty darn good (multiple users said it would even fool the dairy lovers)!
A few users suggested only using half the recommended amount of tofu (1 12oz. container). Others said they used turbinado sugar in place of the syrup. Can't wait to try it! Lemme know what you think!
This recipe comes from Ronny on the alt.food.vegan newsgroup. Ronny is renowned for her cakes. I haven't yet made this one but I bet right now from past experience of her recipes that it will work very well indeed. Indeed I'm posting it here so that I don't lose it! Times include overnight chilling.
This recipe works with my Graham Cracker Crust recipe. It's from "How it all Vegan" by Tanya Barnard and Sarah Kramer, one of my favorite cookbooks. It doesn't taste vegan at all; my boyfriend loves it even though tofu generally makes him ill.
I made this for thanksgiving, i had used a non vegan recipe i had seen. the blending of the tofu and soy milk makes a heavy cream imitation. This was the first cake i've ever made in my life, and it turned out good.
It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.
Delicious vegan version of cream cheese. So good on celery sticks or crackers! And you can adjust the seasonings to your taste. I like to add a couple cloves of fresh garlic and some dried herbs. From The Uncheese Cookbook by Joanne Stepaniak.