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    Blog Posts by VS


    • from Sweet Utopia: Simply Stunning Vegan Desserts Used with permission

      2 cups all-purpose flour
      1⁄2 teaspoon baking soda
      1⁄4 teaspoon salt
      1 cup vegan butter substitute, (slightly softened but not at room temperature)
      3⁄4 cup brown sugar
      1⁄3 cup granulated sugar
      1⁄3 cup plus 1 tablespoon applesauce
      2 tablespoons nondairy milk
      1 teaspoon vanilla extract
      1 teaspoon almond extract
      or additional vanilla extract
      1 to 11⁄4 cups nondairy chocolate chips
      1 cup chopped nuts of choice (optional)

      Preheat the oven to 350 degrees F and oil 3 baking sheets. Combine the flour, baking soda, and salt in a bowl. In a separate large bowl, combine the vegan butter substitute, brown sugar, and granulated sugar and beat with a wooden spoon until fluffy. Beat in the applesauce, soymilk, and extracts. Add the flour mixture
      and stir to combine. Stir in the chocolate chips and optional nuts. If the dough is very soft, refrigerate it for about 20 minutes. You can also stir in an additional

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    • User post: No-Cholesterol Vegan Pumpkin Cheesecake

      By VS | Thanksgiving – Tue, Nov 3, 2009 5:18 PM EST

      Pumpkin Cheesecake



      From SWEET UTOPIA: Simply Stunning Vegan Desserts, by Sharon Valencik. Photo copyright Milan Photography

      You will love this scrumptious, creamy, easy-to-make Pumpkin Cheesecake. It's cholesterol-free and vegan, with no eggs, dairy, nuts or cholesterol. No one will know the difference! You can get nondairy, soy-based cream cheese, such as Tofutti brand, in your supermarket or specialty store.

      Yield: 8 servings

      Crust
      1 Graham Cracker Crust prepared in a 9-inch pie pan

      Filling
      1 1/2 cups silken tofu, well drained
      1 cup soy cream cheese
      1 cup canned pumpkin
      1 cup granulated sugar
      2 teaspoons ground cinnamon
      1 teaspoon cornstarch
      1 teaspoon ground ginger
      1 teaspoon ground nutmeg

      Preheat the oven to 350 degrees F. Combine all the filling ingredients in a food processor or blender and process until smooth and creamy. Pour into the cooled crust. Bake for 55 minutes, or until lightly browned and the edges are set. Cool, cover loosely, and refrigerate for 8 to

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