Vegan Cheesecake!

I'm not the baker in the house. Natalya is the one with the sweet tooth, but I do indulge. Now that we're on the Vegan path, sweets have taken on a new direction. Cheese is obviously something greatly missed (in consideration to texture and taste), but this recipe, and the Mac&Cheese recipe make up for it.

This is not New York Style Cheesecake. It is however, really really good. It was later topped with strawberries (not pictured), but it was so good we ate it before I could take a picture of it!

12 oz soft tofu
1/2 cup coconut milk (vanilla)
1/2 cup agave nectar

vanilla extract (splash)
1 graham cracker crust (9 inch prepared)

Blend tofu, coconut milk, sugar, vanilla extract and agave (more the blended the better). Blend until smooth and pour into pie crust. Bake at 350 degrees for 30 minutes. Remove from oven and allow to cool for about an hour. Then put it in the refrigerator over night. 

If you prefer sugar over agave, use 1/2 cup of sugar and 1/4 cup of maple syrup.