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Tofu Lemon ‘Cheesecake’ Recipe

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This recipe for Tofu Lemon ‘Cheesecake’ is from Sky Zero Veganuary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
130g vegan digestive biscuits (alternatively, use ginger biscuits or Biscoff)
60g dairy free spread
340g firm silken tofu
Juice and rind of 1 large lemon
1 tablespoon caster sugar
2 tablespoons maple syrup or agave nectar
1 teaspoon agar agar powder
Directions:
Directions:
Crush the biscuits in a food processor or by hand into fine crumbs. Melt the spread and mix the two together. Press firmly into a prepared, lined small springform cake tin and place in the fridge. Put the remaining ingredients into a food processor and blitz until smooth and creamy. You may find the mix looks a little brown, especially if using maple syrup. You can lift the colour by adding ¼ teaspoon of turmeric. Pour the tofu mix into a pan and heat gently to activate the agar agar, stirring continuously. As soon as the mix starts to bubble, remove from the heat and pour over the biscuit base. Return to the fridge for 1-2 hours until cooled and set. Garnish with shreds of lemon rind.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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