Tofu Cheesecake
This is the best tofu cheesecake recipe you will find, with a silken vegan custard filling and no cream cheese required!
Servings: 10 slices
Ingredients
- 32 oz soft tofu (2 lb)
- 2/3 cup unsalted cashew butter or almond butter or coconut butter (160g)
- 1/3 cup sugar or granulated sugar free sweetener (60g)
- 1 tsp pure vanilla extract (5g)
- 3/4 tsp salt
- 1 tbsp lemon juice (optional) (15g)
- 1 9 inch pie crust of choice (see options above)
Instructions
- 1. Preheat oven to 350° Fahrenheit (176° Celsius).
- 2. Prepare optional crust ahead of time in a 9 inch springform pan or pie pan, then set this pan aside.
- 3. Drain silken tofu. Process tofu, nut butter, salt, sweetener, and vanilla in a blender or food processor until smooth.
- 4. Spread the tofu cheesecake filling into your prepared crust (or directly into a pan for a crustless cheesecake).
- 5. Bake 30 minutes, then carefully remove the still under-baked pie from the oven and let cool.
- 6. Refrigerated, uncovered, until cold. The texture will firm up considerably as it chills.
- 7. Garnish as desired, and serve.
- 8. Refrigerated leftover cheesecake in a covered container for up to five days, or freeze for longer storage.
Video
Notes
Want a soy free version? Make this Vegan Cheesecake or Chocolate Cheesecake.
Nutrition
Serving: 1slice | Calories: 120kcal | Carbohydrates: 4g | Protein: 10.8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 180mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12IU | Calcium: 150mg | Iron: 1mg