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Sub tofu for vegan cream cheese?

501 Views 2 Replies 2 Participants Last post by  silva
I used to make the Banana Swirl cheesecake from Vegan Planet rather often. I would get it from the library and never bothered copying it down. I wanted to make it having ripe bananas and extra firm tofu--which I know I always used. I found the recipe on amazon, but it was Vegan Planets new edition. It called for vegan cream cheese!.
I've never, never used vegan cream cheese and chose this recipe because I do keep silken tofu.
How different is silken tofu from sweetened vegan cream cheese? I do have extra firm and could add some cornstarch.

I know I have some recipes somewhere, but now I'm just going ahead with the recipe with tofu
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Using cream cheese isn't about the texture, it's about getting some of the "cheese" taste.
I found this recipe on the links on the right that sounds good:
From Cooking With Peta:

Soy-Free Cream Cheese:

1 cup unflavored nondairy milk

2 3/4 tbsp quick oats

3 tbsp raw cashew butter (or 1/4 cup raw cashews, finely ground in a coffee/spice grinder)

1/2 - 1 tbsp cornstarch (depending on how soft you want it)

1 tsp lemon juice

1/8 - 1/4 tsp salt


In a blender, mix 1/2 cup of the milk and the oatmeal until the mixture is fairly smooth. Add the rest of the ingredients. Blend until VERY smooth. Pour the mixture into a small saucepan, and whisk constantly over medium-high heat until thick and smooth.

Microwave Option: Microwave the mixture in a medium-sized microwave-safe bowl or glass measuring beaker, covered with a plate, on HIGH for 1 1/2 minutes. Whisk well, then cook on HIGH for another 2 minutes. Whisk again.

Scrape the mixture into a hard plastic container with a lid, and refridgerate.
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