Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Cheesecake with Tofu, Purple Yams and Creamed Coconut, Oil-Free & Gluten-Free

Vegan Tofu Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

I have a confession to make – I used agar-agar for jellying for the first time in this vegan tofu cheesecake recipe. Incredible, right?! So, I was actually quite scared whether I’d succeed.


Ingredients

Scale

CRUST

FILLING


Instructions

  1. Combine all crust ingredients in a food processor. Scrape sides whenever necessary. It’s ready when the mixture sticks together.
  2. Press the crust mixture into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 175°C (350°F) for 10 minutes. Let cool.
  3. In a blender or with immerse blender process all filling ingredients (except agar-agar and plant milk) until smooth.
  4. Mix agar-agar powder with cold plant milk and bring to boil. Stir continuously. Simmer and stir for 2 minutes. Let cool a bit.
  5. Stir agar-agar/milk mixture into the filling batter. Blend for a bit. Make sure agar-agar won’t stick to the walls of your container or dish. Scrape and blend again, if necessary. You need to be quick though, as it starts to firm up pretty quickly.
  6. Pour the filling onto crust and shake a bit. Cool your tofu cheesecake in fridge for 3 hours, decorate and serve.
  • Method: Baking + Freezing

FREE 85-page E-BOOK

Guide to Transitioning to Healthy Whole Food Diet

DOWNLOAD FREE GUIDE

Join Nutriplanet Family!

Learn the secrets of sustained lifestyle change for weight loss, better health and happiness in my new 85-page Practical Guide to Transitioning to Healthy Whole Food Diet including a full day’s meal plan.