Katie’s Food Blog

Think a cross between a vegan cheesecake and banana pudding! I made up this recipe today, and I have to say I’m quite proud of myself! It turned out great; the picture may not look like much, but it tasted wonderful!

I used the gingersnap crust recipe from La Dolce Vegan (only substituting walnuts instead of pecans, and melted Earth Balance instead of regular oil). For the filling, I used:

• a 16-oz package firm silken tofu
• 2 ripe medium-sized bananas
• 1/2 cup unsweetened almond milk
• 2 tsp. cornstarch
• 2 Tbsp. agave nectar
• 2 Tbsp. sugar
• 1/8 tsp. stevia extract powder
• 2 tsp. vanilla extract
• 1/8 tsp. ground cloves
• 1/8 tsp. allspice

Combine all the filling ingredients in a blender, puree, and pour into the prepared pie crust. Bake at 300 for 60 minutes (or until done), and then refrigerate for a few hours to set.