Tofu Cheesecake

Ingredients

• 32 oz soft or silken tofu (Drain before using; use silken or soft tofu, not firm tofu.)
• 0.667 cup unsalted cashew butter (Almond butter or coconut butter may be used instead.)
• 0.333 cup sugar (Granulated sugar-free sweetener may be used instead.)
• 1 tsp pure vanilla extract (Vanilla bean paste may be substituted in an equal amount.)
• 0.75 tsp salt
• 1 tbsp fresh lemon juice (Optional; adds a tangy finish.)
• 1 9-inch pie crust (Use a crust of choice. The cheesecake can also be made crustless. A graham cracker crust is an option.)

Steps

1. 1

   Preheat the oven to 350°F (176°C).

2. 2

   Prepare the optional crust in a 9-inch springform pan or pie pan, then set the pan aside. For a crustless cheesecake, use the pan without a crust.

3. 3

   Drain the silken tofu.

4. 4

   Add the drained tofu, nut butter, salt, sweetener, and vanilla to a blender or food processor. Add the optional lemon juice if using.

5. 5

   Process until the mixture is completely smooth and creamy.

6. 6

   Spread the tofu cheesecake filling into the prepared crust, or spread it directly into the pan for a crustless cheesecake.

7. 7

   Bake for 30 minutes.

8. 8

   Carefully remove the still under-baked pie from the oven and let it cool.

9. 9

   Refrigerate the cheesecake uncovered until cold. The texture will firm considerably as it chills.

10. 10

    Garnish as desired and serve.

11. 11

    Store leftover cheesecake in a covered container in the refrigerator for up to five days, or freeze it for longer storage.

Notes

For the best texture, use silken or soft tofu rather than firm tofu. Shelf-stable silken tofu may also be used in an equal amount. The source provides optional graham cracker crust directions: pulse 12 whole graham crackers, stir in 6 tablespoons melted nondairy butter or coconut oil, pulse into fine crumbs, and press into the pie pan; do not prebake. Suggested variations include adding mini chocolate chips or crushed sandwich-cookie crumbs, or blending in cocoa powder and instant coffee.

Nutrition per serving

• dessert
• vegan
• vegetarian
• dairy-free
• egg-free
• baked
• make-ahead
• gluten-free option