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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Lemon Tofu Cheesecake: A No Bake, Vegan Dessert

    Lemon Tofu Cheesecake: A No Bake, Vegan Dessert

    5
    By Alisa Fleming on December 29, 2017 Dairy Free Desserts, Dairy-Free Recipes

    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.

    Lemon Tofu Cheesecake Recipe - a No Bake Vegan, Nut-Free and Gluten-Free Dessert

    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
     
    Print
    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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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    5 Comments

    1. Lara on February 4, 2018 12:56 pm

      Excellent!!! Can’t stop eating it! 🙂

      Reply
      • Lara on February 4, 2018 12:57 pm

        For a low carb alternative, I replaced sugar with stevia.

        Reply
      • Alisa Fleming on February 4, 2018 4:01 pm

        Awesome! So glad you enjoyed it Lara and thanks for sharing your feedback on using stevia.

        Reply
    2. Sarah on January 9, 2018 5:28 pm

      I’m not sure how I missed this recipe, it looks amazing!! The fresh lemon flavor sounds so good right now, I need to make this soon!

      Reply
      • Alisa Fleming on January 10, 2018 3:15 pm

        Tofu cheesecake is a classic!

        Reply

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