Name: Savory Corn Cheesecake with Cilantro-Pepita Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 10 min
Yield: Serves 6 to 8 as an appetizer, 3 to 4 as a meal
Ingredients: 1 tablespoon lime juice; ½ teaspoon onion powder; ¾ cup (190 g) vegan cream cheese; Chopped chives; 1 cup (155 g) chopped cherry tomatoes; 1 to 2 tablespoons water; 1 tablespoon extra virgin olive oil; 2 tablespoons vegan mayonnaise; 2 tablespoons diced canned green chiles; ½ teaspoon garlic powder; 2 tablespoons nutritional yeast; 1½ cups (210 g) corn kernels (fresh or frozen and defrosted); ¼ teaspoon smoked paprika; ¼ cup (40 g) raw pepitas (pumpkin seeds); Salt to taste; ½ cup (70 g) diced red bell pepper; ½ bunch fresh cilantro, no stems; 1½ cups (115 g) crumbled blue corn tortilla chips; 1 cup (150 g) raw almonds; ¼ cup (55 g) vegan butter; Half a 14-ounce block (about 200 g) extra-firm tofu; 2 garlic cloves; ¼ cup (60 ml) sherry vinegar; Olive oil spray

Preparation info

Serves
6 to 8
as an appetizer as a meal

Difficulty
Easy
Ready in
10 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Eons ago, in my pre-vegan days, I had a savory corn cheesecake at a Super Bowl party. (Or was it a Cinco de Mayo party? I don’t know. Either way, there were margaritas.) I was so enamored of that cheesecake! I forgot to ask for the recipe (because margaritas!), and I’ve spent the last several years dreaming of that magical dish: its crispy blue corn tortilla chip crust; rich, cheesy corn filling; and cilantro dressing that found its way into every bite. Now this savory cheesecake has