Now, if you leave out the calorie-free sweetener, dairy free yogurt, and vanilla extract, you’ve got yourself some bomb vegan cream cheese (try adding a tablespoon or two of Everything Bagel seasoning or nutritional yeast). I then blended the tofu with just one cup of soaked raw cashews, plus some lemon juice and apple cider vinegar for a little “tang.” I also added an entire teaspoon of salt to mimic the flavor of cream cheese (trust me, it’s needed). The key to making awesome tofu cheesecake is rinsing the crumbled tofu thoroughly, then pressing all the water out! I like to do this in a fine colander, but a sieve or strainer should work, too. I didn’t want to do a cashew-based cheesecake because they are very high in calories and fat and I wanted this to be calorie-friendly (read: I wanted a big ass slice)! So, I used my vegan Chocolate Peanut Butter Protein Cheesecake as the starting point, and got to work testing. Oh, and no dairy, no added sugar, no gluten, high in protein, while relatively low in fat, carbs, and calories.įor reference, one slice of my carrot cake (1/8th of a 9″ cake) has only 302 calories, under 14 grams of fat, 29g carbs, 7 grams of sugar, and 18 grams of protein! Compare that to the classic version (1/10th of a 9″ cake): 644 calories, 39 grams of fat, 67g carbs, 52 grams of sugar, and 8 grams of protein. What makes it SO perfect? Think moist spiced carrot cake with brown sugar and coconut swirled into creamy, tangy, lightly sweet cheesecake. Now I can die happy knowing I’ve made the perfect healthy version of my favorite dessert (kind of like when I finally perfected protein brownies). This Carrot Cake Protein Cheesecake could be the best vegan dessert I’ve ever made! It was one of those things that after I made it, I knew it couldn’t get any better.
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