Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Graham cracker crust, silken tofu base, lemon curd.
I’ll eat tofu, sure, I’m an omnivore, but let’s not call silken tofu lemon dessert cheesecake, that’s just insulting.
I believe there’s a Ron Swanson quote about skim milk that’s relevant here.
You might ( or might not I don’t know you) be surprised at how well silken tofu works in these sorts of applications. I’ve had some incredible alfredo-style pastas made with it instead of dairy, for instance. And I’m not veg/vegan, it’s just easy and good.
Tofu is basically "soymilk cheese."
Oh sure. My favorite sausage is savory Impossible sausage, but cheesecake is on another level.
Dairy and my wife don't get along. This was good and definitely close enough for us.
why is it insulting? what a weird take if you don't like something you don't have to take it personally.
I’m not insulted, cheesecake is.
I’d have a slice of that lemon dessert, I just wouldn’t call it cheesecake.
FWIW Alton Brown’s chocolate tofu pie is utterly fantastic. Not relevant for this challenge, but for other people going “ewww tofuuu”
I’ve made that, it’s very good. I do a flax/chia/ peanut butter crust if making it for very crunchy vegans.
looks really good OP!