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Vegan Cheesecake

Reviewed: Aug. 4, 2011
I usually don't rate when I alter a recipe, but I really liked this one. I followed other reviewers suggestions and used well drained firm tofu. Also, instead of the soy milk, I used vanilla almond milk and a little lest of the vanilla extract. I also baked it for 50 minutes. The texture of the pie was really wonderful, but I'm not a fan of the taste of tofu and I could still distinctly taste it. But because this recipe is so easy and I liked the texture, I'm going to try it agin with other alterations, maybe adding some banana or, like another reviewer said, lemon.
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