Vegan Cheesecake Triangles

I have recently been experimenting with tofu in desserts...mostly cremes and sauces.  But I wanted to try something a bit more adventurous last weekend.  Maybe a cheesecake?  But that seemed a bit larger than the scale I wanted... so some individual dessert it would be.  Somehow I got the idea to fill a filo pastry with a tofu cheesecake mixture...it would be vegan, no eggs.  But would it work?  I wasn't quite sure on the measurements of the tofu, cashews, and cornstarch in the filling, but I used the amounts I thought would work, and crossed my fingers.  I sweetened the filling with agave nectar, because it is neutral, and sweetens wonderfully.  I also added plenty of vanilla flavor with the seeds of a vanilla bean and extract, since vanilla is my favorite flavor!  But then I decided that the filing wouldn't be very pretty once bitten into if simply vanilla white...and I wanted another element to the dessert, so I added a strawberry to each.  I used some coconut oil instead of the butter I would normally use with filo dough, because I wanted these to be vegan and I was wondering if the coconut oil would work.  When I placed these in the oven, I was hoping and praying that they would turn out...and when they had cooled, and my mouth was watering...and I couldn't stand waiting any more to try one...I took a bite.  Success!  They were delicious!  Creamy, and cheesecake like...sweet and vanilla flavored with a strawberry pop and a nice flaky exterior!  As one of my family members who tried one said "These are vegan????  I could swear these have something bad for me in them!  So good!"  She was very surprised they did not contain eggs, or butter, and had to have another immediately.  If you are looking for a new way to use tofu, give these a try!  You could just as easily omit the strawberry if you wanted vanilla cheesecake, or serve with a strawberry sauce which would be wonderful and a beautiful way to present the dessert. 

Makes 10

Filling:

12 oz silken tofu

1/2 tsp sea salt

2 Tbsp cornstarch

1/2 cup agave nectar

1 Tbsp vanilla

seeds of one vanilla bean

1 Tbsp lemon juice

10 strawberries, halved

10 sheets filo dough

Preheat oven to 375 degrees. Line a large baking sheet with foil, and spray with non-stick spray.

Combine all filling ingredients except strawberries in a food processor and pulse until blended and very smooth. Set aside in a bowl. Place one sheet phyllo on work surface, and use a pastry brush to coat one half of it with coconut oil. Fold in half lengthwise, and brush top with more oil. Fold in half again to make 4-inch strip of dough. Brush strip with oil, then spoon about 2 Tbs. filling mixture on corner of bottom edge. top with 1 strawberry each (2 halves). Fold corner across to make a small triangle, then fold up like a flag, enclosing nut mixture in triangle of phyllo. Brush both sides of phyllo triangle with oil, then place on prepared baking sheet. Repeat process with remaining phyllo sheets, oil, and tofu mixture. Bake about 20-22 minutes, or until triangles are golden. Transfer to wire rack, and cool completely before serving. Serve at room temperature, or chill if desired. Makes 10 triangles