Scale
Ingredients
- 3.5 tbsp (50g) vegan butter
- 7 rectangle (100g) honey-free graham crackers
- 2.5 cups (600g) silken firm or soft traditional tofu OR coconut yogurt
- 3 1/2 tbsp (53ml) neutral oil
- 1/2 cup (100g) cane sugar
- 1/2 cup (65g) corn starch
- 2.5 tbsp lemon juice
- zest of half a lemon
- 2 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 160 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 tofu, oil, sugar, corn starch, lemon juice, and vanilla (+ optional ingredients) into 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)