Vegan Tofu Cheesecake

This Vegan Tofu Cheesecake features a creamy, rich texture and a delightful hint of sweetness, making it a perfect guilt-free dessert. Infused with Japanese flavors, it's a unique twist on traditional cheesecake that's both satisfying and nourishing.

Ingredients

• Silken tofu - 200 grams
• Cashew cream - 100 grams
• Maple syrup - 4 tablespoons
• Vanilla extract - 1 teaspoon
• Lemon juice - 2 tablespoons
• Cornstarch - 2 tablespoons
• Coconut oil - 2 tablespoons, melted
• Graham cracker crumbs (vegan) - 100 grams
• Coconut sugar - 2 tablespoons
• Plant-based milk - 2 tablespoons

Steps

1. Preheat your oven to 180°C (350°F).
2. In a blender, combine silken tofu, cashew cream, maple syrup, vanilla extract, lemon juice, cornstarch, and melted coconut oil. Blend until completely smooth.
3. In a separate bowl, mix the graham cracker crumbs with coconut sugar and plant-based milk until fully combined. Press this mixture into the bottom of a small baking dish to form the crust.
4. Pour the tofu mixture over the crust and smooth the top with a spatula.
5. Bake in the preheated oven for 40 minutes or until the edges are set and the center is slightly wobbly.
6. Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours before serving to set.
7. Slice, serve, and enjoy your vegan tofu cheesecake!

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 12 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu and cashews.
• Contains healthy fats from coconut oil and cashew cream.

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