Tofu Cheesecake Recipe
A rich and luscious vegan cheesecake is made dairy-free and egg-free using a blend of tofu, coconut cream, and cashews.
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Instructions
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Preheat oven to 350 F. Coat a 9-inch springform pan with cooking spray and wrap it with heavy-duty foil.
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Place cashews in a bowl, cover with boiling water by 1 inch, and soak for 1 hour.
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Process rolled oats, almonds, coconut sugar, and sea salt into a fine meal in a food processor.
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Combine the meal with melted coconut oil, then press into the prepared springform pan.
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Bake the crust for 15 minutes until set, then cool on a wire rack for 15 minutes.
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After 1 hour, drain the cashews.
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Blend cashews, tofu, heavy coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, lemon juice, and salt until very smooth. Reserve extra coconut cream for whipping if desired.
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Pour the mixture into the prepared crust. Bake for 50 minutes until edges are golden and the center slightly jiggles.
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Cool on a wire rack for 1 hour, then refrigerate uncovered overnight.
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Run a knife around the edge, release the pan, and remove. Serve with whipped coconut cream or vegan whipped cream and fresh strawberries.
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Slice and serve.