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A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust. Alternatively, use your favorite graham cracker crust recipe or follow our gluten-free crust recipe. Enjoy!

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Miyoko’s Easy Classic New York Style Cheesecake
Votes: 3
Rating: 3
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Votes: 3
Rating: 3
You:
Rate this recipe!
Instructions
Crust
  1. Combine all of the ingredients in a food processor and process until crumbly. Press into the bottom of a 8- or 9-inch springform pan lined with parchment.
Cheesecake
  1. Preheat the oven to 350 degrees F.
  2. Let the cream cheese soften at room temperature to make it easier to cream. Place all ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  3. Pour into the prepared 8- or 9-inch springform pan. Bake for about 50 minutes, until lightly browned on top. Let cool completely, then place in the refrigerator for several hours or overnight before serving.
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What we all need is just one basic recipe for a big batch of tasty burgers that can be made ahead and stored, one that is not affected by long periods of freezing, one that you can take to nonvegan barbecues, and one that doesn’t crumble if you toss it around a bit on the grill. This is a recipe that takes me back to the days of my little bistro in San Francisco, where we had many “devotees” of this simple burger, including several celebrities. There was one couple who made monthly rips from Monterey just to have these delightful patties. They are juicy, savory, chewy, and completely oil-free and go with all sorts of sauces. I get more requests from omnivores for this burger than for just about anything else. I always have a few in my freezer, just in case we need a quick meal.

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The Real Burger (aka Now and Zen Burger)
Votes: 60
Rating: 3.77
You:
Rate this recipe!
Course Main Dish
Servings
burgers
Ingredients
Serving suggestions (optional)
Course Main Dish
Servings
burgers
Ingredients
Serving suggestions (optional)
Votes: 60
Rating: 3.77
You:
Rate this recipe!
Instructions
  1. Pulse the mushrooms in batches in the food processor until minced but not mushy. Transfer them to a large bowl, then mix in the onions, rice, tomato paste, parsley, soy sauce, miso, and herbs and spices. Mixing is most easily done with your hands. When everything is well incorporated, add the wheat gluten and mix well.
  2. Preheat the oven to 350°F and grease two baking sheets or line them with parchment paper.
  3. Now form the burgers. You can just pat them into eighteen burgers with your hands, or follow one of these easy suggestions for forming: Use a large ice cream scoop to form balls, drop them onto the prepared baking sheets, then flatten with your hand to form patties. Find a large, deep lid for a jar, like ones often used for giant jars of peanut butter. Line it with plastic wrap. Pack in the burger mixture, then flip it out onto the prepared baking sheets (you can keep reusing the same sheet of plastic wrap). This method makes perfectly shaped burgers like the kind that come out of a box. Fool your kids with this method if they tend to clamor for “bought” goods.
  4. Bake for about 30 minutes, until firm to the touch. Refrigerate or freeze until use. Refrigerate for a week or so or freeze for 6 to 8 months. You can reheat them in a skillet with a little oil, throw them on the grill, or pop them back in the oven.
  5. For serving, the usual mustard and ketchup work fine, but I prefer these with some sautéed onions and a sweet Dijon sauce. To create the sauce, in a small bowl, mix together the mustard and 3 tablespoons syrup (or more, depending on how sweet you like your condiments) and set aside. In a sauté pan, sauté the sliced onion in a little oil over medium-high heat until browned. Spread burger buns with vegan mayo, place a hot burger patty on the bun, and top with a generous helping of the onions and sweet Dijon sauce. If you like, throw on some lettuce and tomatoes, too.
Recipe Notes

Recipes reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Photographs © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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December 8, 2017

New York Style Cheesecake

A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust.

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Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

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Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

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