Lemon Tofu Cheesecake: A No Bake, Vegan Dessert

This lemon tofu cheesecake recipe was shared with us by a reader, and I unfortunately can’t find their name! Unlike other vegan tofu cheesecakes, this version uses soymilk powder and agar to create a very slice-able dessert that is high in protein, but relatively low in fat.

Special Diet Notes: No Bake Lemon Tofu Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, and vegetarian.

5.0 from 1 reviews

No Bake Lemon Tofu Cheesecake

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

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

1. 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.
2. 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.
3. 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.
4. Pour the mixture into your prepared crust and chill for 3 hours, or until set.

3.5.3226

Key Pantry Ingredients: Lemon Tofu Cheesecake

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