No Bake Lemon Tofu Cheesecake
Prep time
Cook time
Total time
This light, protein-rich dessert was shared with us by a Go Dairy Free reader.
Author: Submission
Serves: 1 (10-inch) tofu cheesecake
Ingredients
- 20 ounces firm silken tofu
- 1¼ cups soymilk powder
- ¾ cup sugar
- ¼ cup agave nectar, honey (if not strictly vegan), or maple syrup
- 6 to 7 tablespoons lemon juice, to taste
- Zest of 2 lemons
- 2 tablespoons non-GMO canola oil or your favorite neutral-tasting oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup water
- 6 teaspoons agar agar powder
- 1 (10-inch) prepared dairy-free crust (gluten-free, if needed)
Instructions
- Put the tofu, soymilk powder, sweeteners, lemon juice, lemon zest, oil, vinegar, vanilla, and salt in your blender or food processor and process until smooth.
- Put the water and agar powder in a saucepan over medium heat. Bring it just to a boil, reduce the heat to low, and simmer) for 5 minutes, stirring occasionally.
- With your blender or food processor running, pour the agar mixture through the hole or chute. Agar sets up very quickly, so it needs to be blended immediately to avoid a lumpy cheesecake.
- Pour the mixture into your prepared crust and chill for 3 hours, or until set.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-lemon-tofu-cheesecake