Vegan Tofu Cheesecake

• servings: 8 servings
• active time: 15 minutes
• total time: 3 hours 20 minutes

Ingredients

1 baked 9-inch oatmeal pie crust (or graham cracker crust; see Note 1)

16 ounces silken tofu, drained

¾ cup unsweetened non-dairy milk (I used vanilla almond milk)

heaping ½ cup raw cashews (see Note 2)

½ cup sugar

½ teaspoon lemon zest

⅓ cup lemon juice, divided

1 teaspoon vanilla extract

½ teaspoon sea salt

3 Tablespoons arrowroot or cornstarch

2 teaspoons agar agar powder

Directions

Plan

If not using a high-speed blender, soak cashews overnight, then drain. Alternatively, cover with boiling water and soak for 1 to 2 hours, or use ¼ to ⅓ cup raw cashew butter.

Blend

Combine the tofu, milk, cashews, sugar, lemon zest, ¼ cup of lemon juice, vanilla, and salt in a blender. Blend on high speed until completely smooth. Stop to scrape down the sides as needed. Taste and add more lemon or sugar, if desired (I like to whisk in more lemon juice after heating it in Step 3). Once the filling is smooth and creamy, add the starch and agar and blend again

Cook

Pour into a heavy-bottom sauce pan. Slowly bring to a simmer, whisking frequently. Once it's hot and bubbly, continue to whisk and cook for another 2 minutes or until thickened and creamy. Remove from heat and whisk in another tablespoon of lemon juice.

Chill

Transfer the filling to the prepared crust. Refrigerate uncovered until chilled and set, at least 3 hours.

Serve now, or cover and keep refrigerated until ready to serve.

Nutrition

• Calories: 320 kcal
• Total Fat: 13 g
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 19 g
• Protein: 9 g