How To make Lemon Tofu"Cheesecake"
CRUST:
2 c Grape-Nuts cereal
1/4 c Maple syrup
1/4 ts Almond extract
FILLING:
1 lb Silken tofu, drained (it
-will say silken on the -container) 1/3 c Sugar
1 tb Tahini
1/2 ts Salt
1 tb Lemon juice
1/2 ts Lemon zest
1 t Vanilla extract
1/2 ts Almond extract
2 tb Cornstart dissolved in 2
-tb rice or soy milk
Crust: Preheat oven to 350 degrees. Place cereal in a food processor or blender; grind to fine crumbs, about 2 minutes. Transfer to mixing bowl. Add maple syrup and almond extract; mix well until crumbs are moistened. Pour into oiled 9-inch pie plate and press mixture evenly on bottom and up sides to form crust. Bake 5 minutes; let cool while preparing filling. Filling: Blend all ingredients in food processor or blender until very smooth, about 30 seconds. Pour into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. Makes 8 servings. Variations: *Alternatively, use a prepared graham cracker crust. *For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least 2 hours or overnight. The texture will resemble that of a cream pie. *Add vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake. *Reduce the sweetener, eliminated the lemon juice and zest, and add pureed raspberries *If the fat content doesn't concern you too much, add 12 ounces of melted semisweet chocolate instead of fruit. *To serve as a pudding, omit the crust and pour the filling into custard cups.
How To make Lemon Tofu"Cheesecake"'s Videos
3-Ingredient Vegan Cheesecake ???? Made in 1 Minute ⏱ Easy No-Bake Recipe
We created an easy and quick 3 ingredient plant-based cheesecake that tastes super delicious.
And: it’s nut-free, dairy-free, refined sugar-free, gluten-free, oil-free, eggless, but super rich, smooth and creamy like a really good cheesecake.
We only use 3 whole food plant-based ingredients for our easy and quick no-bake cheesecake (without oven).
Our cheesecake recipe is so healthy that you could eat it as a protein rich snack after your workout.
????????Easiest, Tastiest and Healthiest 3-Ingredient Vegan Cheesecake Recipe Ingredients:
14 oz (400 g) firm tofu
½ cup (120 ml) maple syrup
1 tsp lemon zest
¼ tsp vanilla extract (optional)
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#cheesecake #plantbased #vegan
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Tofu Cheesecake | Vegan Dessert
Healthy vegan cheesecake made out of tofu - sugar free, gluten free and dairy free.
Recently I have been following more of a plant based diet, and I was looking for ways to recreate my favourite comfort foods using only vegan ingredients.
I looked at a lot of vegan cheesecake recipes that were made completely out of cashews, and although they do taste really good, I find that the “traditional” cashew vegan cheesecakes contain too much fat and are hard to digest.
I have never tried tofu before, but I found this one at a Wholefoods Market in London. It has a nice creamy consistency that resembles a ricotta cheese. Tofu is low in fat and full of protein, it is also an great source of amino acids, iron and calcium.
Combined with lemon juice and served with some strawberries on top, this baked vegan cheesecake will satisfy your cravings. And you won’t even notice that it is made out of tofu, trust me - I tested it on a person who likes the original dairy cheesecakes and is not following a plant based diet.
In order to get to get a perfect result you have to let this cheesecake cool down completely, so allow it to set in the fridge for about three hours.
RECIPE:
Crust -
100g almond flour
100g oat bran (or oat flour)
1/2 cups of water
4 dates mashed into paste consistency
Cinnamon
Combine all ingredients together and let sit in the fridge for 10 minutes. This way oat bran will absorb the liquid.
After that, spread the base in a cake tin and bake for 7-10 minutes.
Cheesecake filling -
400g Soft (silken) tofu
1/2 cup soaked cashew nuts (soak for 2-4 hours or overnight)
Zest of 1 lemon
Juice of 1 lemon
1/2 cup of coconut palm sugar (adjust sweetness to your liking)
Blend cashews until the cream consistency. If you like you can use 3 tbsp of cashew butter instead.
Add the rest of ingredients and blend well together.
[If tofu mixture comes out too runny, you can add a bit of oat flour to thicken up the mixture. Starchy flour like rice or corn flour would work even better. Add up to 3-5 tablespoons to thicken it up!.]
Pour the filling into prepared base (it should have been baked by now). Bake for 50 mins to an hour - 180C.
Let the cheesecake cool down completely before serving.
Best enjoyed with fresh strawberries (or other berries) on top.
:)
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The Most Incredible Vegan Cheesecake
We're showing you how to make an incredible vegan cheesecake! Firm texture while be soft, creamy and decadent with the best vegan graham cracker crust!
The recipe itself is easy to make while it does require patience with the time!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
????
Graham Crackers Recipe:
❌ Allergens: Coconut, Wheat (can be Top 8 Free)
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Michael's Kitchen Ep. 25: SORTEDfood's Tofu Cheesecake
Recipe:
Hey guys! It has been a little while but I'm back with another video from the SORTED guys. I would never have thought about using tofu as the base in a cheesecake, but it tasted amazing. Having the tofu made it creamy as well as nullifying the sweetness from the sugar. Hope you all give this a go!
Tofu Cheesecake
Jazz Rats Big Band
BAKED LEMON TOFU CHEESECAKE #shorts
???? Zero waste baked lemon tofu cheesecake.
It is a mouthful I know, but it’s also a great example of how 0-waste concepts can be implemented in an easy recipe for the everyday cooking!
????Don’t let the ingredients scare you, it is really a matter of mixing everything in the right order and following simple steps that will guarantee you fantastic results!
????You don’t have to make your tofu if you don’t want to, and you don’t have to have the okara, this recipe will work without if adjusted slightly! You could just make the mix, but trust me, try it out!
Tag a friend or family who needs this in their life????
????Cheesecake Base
150g Okara
50g Plain Flour
50g Almond Flour
100g Vegan Butter
80g Unrefined Sugar
20g Cornstarch
????Cheesecake Mix
450g Firm Tofu
100g Sugar
1tbsp Peanut Butter
60g Soy Milk
60g Maple Syrup
1 Lemon Zest
1 Lemon Juice
80g Coconut Oil
????????????I developed this recipe as a challenge on how to create a relatable, straight forward recipe using every single bit from the production of soy milk and tofu..
????O waste for me is a great exercise to introduce creative boundaries in my work and daily life, it helps me massively reducing my choices/ideas on what food I create, and stops me from adding 1001 elements to a dish, but it’s also a coherent way of living my existence. I have my compost, try to produce my food, shop and cook consciously, I even distill and remineralise my own drinking water; I just don’t preach about as my choice of not eating animal products is really where my WHY comes from and the most sustainable choice we can make to help our planet.