Baking The Vegan Way

These dairy-free desserts are great comfort foods not only for vegans, but also people who want to lose weight and those who are lactose intolerant. With dairy alternatives, you can have your cakes and pies as rich and creamy as you like, and don't have to worry about the calorie intake. That is the beauty of vegan baking.

Yes, you can make a delicious cheesecake without using cream cheese! This easy vegan cheesecake recipe will teach you how. To make it even more delightful, crown your cheesecake with your favorite fruit topping.

Ingredients

1 1/3 cup graham cracker crumbs

1 tbsp. melted margarine

1 tbsp. sugar

1 1/2 cup firm tofu

1/3 cup soy milk

1 tbsp. corn oil

1 tbsp.cornstarch

1/2 tsp. vanilla extract

Preparation

• Combine cracker crumbs, sugar and margarine in a bowl. Toss together until well blended. Press the mixture into the bottom of a lightly-oiled 5-inch springform pan to make the crust. Bake in a preheated 350-degree oven for about 3 - 5 minutes. Set aside.
• Put all the other ingredients in a food processor and blend until smooth.
• Pour the filling into the crust and bake for about 23 - 28 minutes or until firm. Remove from the oven and let cool at room temperature.
• Add topping of your choice.
• Refrigerate for at least 2 hours before serving.

What can be a heartier snack than oatmeal cookies that are low-fat and dairy-free? You can eat several of them in one day guilt-free, too. Regardless of whether you are a vegan or not, try this yummy cookie recipe and enjoy!  

Ingredients (for about 35 cookies)

2 cups brown sugar

1 cup margarine

2/3 cup soft tofu

1/4 cup soy milk

1/2 tsp. vanilla extract

2 cups unbleached all-purpose flour

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 1/2 cups quick-cooking oats

Preparation

• Beat sugar, margarine, tofu, soy milk and vanilla extract with an electric mixer on medium speed.
• Add flour, baking soda, cinnamon and salt. Mix well with a whisk or spoon.
• Add oats. Stir until well-blended.
• Spoon the dough onto an oiled baking sheet. Arrange them about 2 inches apart.
• Bake in a preheated 350-degree oven for 10 - 15 minutes or until cookies are golden brown.

With this dairy-free pumpkin pie recipe, you won't have to worry next time you invite a lactose-intolerant friend to your Thanksgiving or Christmas party. It is very easy to make your own pie and not as time consuming as most people tend to think.

Ingredients

For the crust

1/2 cup unbleached all-purpose flour

1/4 tsp. salt

1 tbsp. ice water

1/4 cup chilled margarine, cut into pieces

For the filling

1 cup canned pumpkin puree

1 cup firm tofu

1/3 cup sugar

1/2 tsp. cinnamon

1/4 tsp. ginger

1/2 tbsp. cornstarch

pinch of allspice and nutmeg

Preparation

• Make the crust by blending flour, salt and margarine in a food processor with short pulses until the mixture turns into coarse crumbs. Add water through the feed tube (while the machine is still running) and continue blending until it forms a dough.
• Remove the dough from the food processor, flatten it slightly and wrap in a plastic wrap. Refrigerate for at least an hour.
• Blend pumpkin and tofu in a food processor until well blended. Add sugar, cinnamon, ginger, allspice, nutmeg and cornstarch. Continue blending until smooth.
• Roll out the dough on a floured surface. Fit it into a 5-inch pie pan.
• Pour the filling into the crust.
• Bake in a preheated 375-degree oven for about 45 - 50 minutes or until firm.