Description
This creamy vegan tofu cheesecake offers a guilt-free indulgence that combines silken tofu, soaked cashews, and natural flavors for a smooth, luscious dessert. Perfectly set with agar agar and thickened with arrowroot starch, it’s a rich and refreshing treat that requires no baking and is fully plant-based.
Ingredients
Scale
Crust
- 1 9-inch Oatmeal Pie Crust
Filling
- 16 ounces Silken Tofu (Drain well for the best texture)
- 3/4 cup Unsweetened Non-Dairy Milk (Vanilla almond milk recommended)
- 1/2 cup Raw Cashews (Soaked overnight for a smoother finish)
- 1/2 cup Sugar (Or WFPB-friendly sweetener for refined sugar-free option)
- 1/2 teaspoon Lemon Zest (Freshly grated)
- 1/3 cup Lemon Juice (Divided; adjust to taste)
- 1 teaspoon Vanilla Extract (Pure vanilla recommended)
- 1/2 teaspoon Sea Salt
- 3 tablespoons Arrowroot or Cornstarch
- 2 teaspoons Agar Agar Powder
Instructions
- Soak Cashews: If you don’t have a high-speed blender, soak the raw cashews overnight or in boiling water for 1-2 hours to ensure a smooth filling.
- Blend Filling Ingredients: In a high-speed blender, combine the drained silken tofu, unsweetened non-dairy milk, soaked cashews, sugar, lemon zest, 1/4 cup lemon juice, vanilla extract, and sea salt. Blend until completely smooth and creamy.
- Add Thickeners and Blend Again: Add the arrowroot (or cornstarch) and agar agar powder to the blended mixture. Blend again until everything is thoroughly incorporated.
- Cook Filling: Pour the blended filling into a saucepan over medium heat. Whisk continuously until the mixture reaches a gentle simmer. Continue cooking and whisking for 2 more minutes until it thickens properly.
- Assemble Cheesecake: Carefully pour the thickened filling into the prepared 9-inch oatmeal pie crust, smoothing the top evenly.
- Chill: Refrigerate the cheesecake uncovered for at least 3 hours to allow it to fully set and develop flavor.
- Serve: Slice and serve chilled. Optionally, top with fresh berries and vegan whipped cream for added elegance and taste.
Notes
- Soaking cashews overnight ensures a super smooth and creamy filling if you don’t have a powerful blender.
- You can substitute arrowroot with cornstarch without affecting texture.
- Agar agar is essential for setting the cheesecake and gives it the perfect firm-yet-creamy bite.
- Using vanilla almond milk elevates the vanilla and nutty flavors in the cheesecake.
- Adjust lemon juice to your preferred tartness for a balanced flavor.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
