Dairy-Free Raspberry Tofu Cheesecake
 
Prep time
Cook time
Total time
 
This beloved recipe is from The Tofu Cookbook. Make sure to use a very sweet and juicy orange for optimal flavor.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
Ingredients
  • ⅓ cup rolled oats (use certified gluten-free oats, if needed)
  • 3 tablespoons shredded coconut
  • 1 tablespoon dairy-free buttery spread
  • 1 (12-ounce) package firm silken tofu
  • ½ an orange, juice and zest
  • 2 tablespoons dairy-free yogurt
  • 2 tablespoons sugar
  • 2 teaspoons tahini
  • ½ teaspoon vanilla
  • Pinch sea salt
  • ¼ cup cold water
  • ⅛ teaspoon agar-agar powder (gelatin may be substituted for non-vegans)
  • 2 to 3 tablespoons honey or agave nectar (for strictly vegan)
  • 4 ounces fresh raspberries, optionally smashed
Instructions
  1. Preheat your oven to 350°F.
  2. In a small bowl, whisk together the oats and coconut.
  3. Spread the buttery spread over the bottom of a flan tin or 8x8 baking dish, then sprinkle the oat and coconut mixture over it.
  4. Put the tofu, orange juice and zest, yogurt alternative, sugar, tahini, vanilla, and salt in a blender, and puree until smooth. Pour the mixture over the oats and coconut in your pan.
  5. In a small saucepan, whisk together the water and agar. Whisk in the honey or agave, and place the mixture over medium heat. Bring the mixture to a boil, then simmer for 1 minute. Remove the pan from the heat and stir in the raspberries.
  6. Pour the raspberry mixture over the tofu mixture.
  7. Bake the the cheesecake for 35 minutes. Let it cool to room temperature, then refrigerate for several hours, or overnight.
Nutrition Information
Serving size: 1 square Calories: 122 Fat: 6.4g Saturated fat: 3.7g Carbohydrates: 13.9g Sugar: 8.9g Sodium: 55mg Fiber: 2.2g Protein: 3.8g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/raspberry-tofu-cheesecake