Description
This creamy vegan tofu cheesecake offers a guilt-free indulgence with a smooth, rich texture and refreshing lemon flavor. Made with silken tofu, raw cashews, and a wholesome oatmeal crust, it is a dairy-free, egg-free treat perfect for dessert lovers seeking a nutritious plant-based option.
Ingredients
Scale
Crust
- 1 9-inch Oatmeal Pie Crust
Filling
- 16 ounces Silken Tofu (Drain well for the best texture)
- 3/4 cup Unsweetened Non-Dairy Milk (Vanilla almond milk recommended)
- 1/2 cup Raw Cashews (Soaked overnight for smoothness)
- 1/2 cup Sugar (Or WFPB-friendly sweetener for refined sugar-free option)
- 1/2 teaspoon Lemon Zest (Freshly grated)
- 1/3 cup Lemon Juice (Divided; adjust to taste)
- 1 teaspoon Vanilla Extract (Pure vanilla)
- 1/2 teaspoon Sea Salt
- 3 tablespoons Arrowroot or Cornstarch
- 2 teaspoons Agar Agar Powder
Instructions
- Soak Cashews: If not using a high-speed blender, soak the raw cashews overnight or in boiling water for 1-2 hours to ensure a smooth filling texture.
- Blend Ingredients: In a high-speed blender, combine the drained silken tofu, unsweetened non-dairy milk, soaked cashews, sugar, lemon zest, 1/4 cup lemon juice, vanilla extract, and sea salt. Blend until the mixture is completely smooth and creamy.
- Add Thickeners and Blend: Add the arrowroot or cornstarch and agar agar powder to the blended mixture and blend again to incorporate fully.
- Heat Mixture: Pour the blended filling into a saucepan and heat over medium heat, whisking continuously until it comes to a simmer. Continue to cook and whisk for an additional 2 minutes until the mixture thickens.
- Assemble Cheesecake: Carefully pour the thickened filling into the prepared 9-inch oatmeal pie crust, spreading it evenly.
- Chill: Refrigerate the cheesecake uncovered for at least 3 hours to allow it to set properly.
- Serve: Slice and serve chilled. Optionally, garnish with fresh berries and vegan whipped cream for added flavor and presentation.
Notes
- Soaking cashews overnight improves the smoothness of the cheesecake filling.
- Using a high-speed blender can reduce soaking time but is not mandatory.
- Adjust lemon juice quantity to taste for desired tanginess.
- Arrowroot or cornstarch acts as a thickening agent and can be substituted as needed.
- Agar agar powder is essential for setting the cheesecake without gelatin.
- Refrigerating uncovered prevents condensation and ensures proper texture.
- For a refined sugar-free version, use whole-food plant-based sweeteners.
