In The Cooler, On The Shelf!
...a helluva lot more than butter!
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Toasty French BTLs…Why do these look AMAZING?! 

Toasty French BTLs…Why do these look AMAZING?! 

Red Beans & Rice Salad…this sounds DELICIOUS!

Red Beans & Rice Salad…this sounds DELICIOUS!

Strawberries & Chocolate Fool!

Strawberries & Chocolate Fool!

Healthy Valentine Pancakes!

Healthy Valentine Pancakes!

Easy Molten Chocolate Cake

Easy Molten Chocolate Cake

Red Velvet Ice Cream!

Red Velvet Ice Cream!

Meringues on warm Vanilla Bean Custard

Meringues on warm Vanilla Bean Custard

Source : ibreatheimhungry.com

Vegan Eggnog Cheesecake
1 12.3-ounce package extra firm light silken tofu 1 8-ounce package Tofutti Better than Cream Cheese 3/4 cup sugar 1/2 cup vegan eggnog (see note) 2 tablespoons lemon juice 2 1/2 tablespoons brandy or rum 1/2 teaspoon vanilla 1/2 teaspoon freshly ground nutmeg, packed 3 tablespoons cornstarch 1 prepared graham cracker or oatmeal cookie crust
 Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.
Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

Vegan Eggnog Cheesecake

1 12.3-ounce package extra firm light silken tofu
1 8-ounce package Tofutti Better than Cream Cheese
3/4 cup sugar
1/2 cup vegan eggnog (see note)
2 tablespoons lemon juice
2 1/2 tablespoons brandy or rum
1/2 teaspoon vanilla
1/2 teaspoon freshly ground nutmeg, packed
3 tablespoons cornstarch
1 prepared graham cracker or oatmeal cookie crust


Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.

Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

(via prettygirlfood)

Source : blog.fatfreevegan.com