Ingredients
Units
Crust
- 3.5 tbsp (50g) plant based butter
- 7 rectangle (100g) graham crackers
Filling
- 1/2 cup (120 ml) soy milk
- 1/2 cup (120 ml) coconut cream
- 1/4 cup + 1/2 tbsp (75 ml) soft tofu, full non-dairy fat sour cream or coconut yogurt
- 3 tbsp (40 g) coconut oil or plant based butter, melted
- 2/3 cup (80 g) cashews, soaked
- 1/4 - 1/3 cup (50 - 66 g) cane sugar
- 1 tbsp (10 g) corn starch
- 1 tbsp (15 ml) lemon juice
- 2 (10 ml) tsp vanilla
Optional ingredients to add for a cheese-like flavour:
- 1 tsp nutritional yeast
- 1 tbsp (18g) miso paste
- 2 tbsp (20g) sake lees
Instructions
- Pre-heat oven to 180 C (350 F)
- meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly
- blend filling mixture in a a high speed blender until smooth and then pour it over the crust
- place into the oven and bake for 50-60 minutes.
- let it cool and sit over night
- serve with your choice of toppings! (whip cream goes amazingly)
- Prep Time: 15 minutes
- Cook Time: 60 minutes