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
- Drain off any liquid from the tofu. 9 inch springform or pie pan. blend ingredients, bake 30 min, let cool, refrigerate until firm.
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