Vegan Tofu Cheesecake

Name: Vegan Tofu Cheesecake
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Yield: 8 servings
Ingredients: 1 baked 9-inch oatmeal pie crust; 16 ounces silken tofu, drained; ¾ cup unsweetened non-dairy milk; heaping ½ cup raw cashews; ½ cup sugar; ½ teaspoon lemon zest; ⅓ cup lemon juice, divided; 1 teaspoon vanilla extract; ½ teaspoon sea salt; 3 Tablespoons arrowroot or cornstarch; 2 teaspoons agar agar powder

User Reviews

4.9

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings
8 servings
Calories
320 kcal
Course
Dessert
Cuisine
American

Vegan Tofu Cheesecake

Finn Russell

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This vegan tofu cheesecake is on the lighter side - think of it like a cheesecake pudding pie - yet still wonderfully sweet and satisfying! Enjoy the tangy, tart, creamy vanilla flavor of cheesecake, with a fraction of the fat. Only 8 ingredients and prep is easy!

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Ingredients

Servings

1 baked 9-inch oatmeal pie crust or graham cracker crust; see Note 1
16 ounces silken tofu, drained
¾ cup unsweetened non-dairy milk I used vanilla almond milk
heaping ½ cup raw cashews see Note 2
½ cup sugar
½ teaspoon lemon zest
⅓ cup lemon juice, divided
1 teaspoon vanilla extract
½ teaspoon sea salt
3 Tablespoons arrowroot or cornstarch
2 teaspoons agar agar powder

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Instructions

If not using a high-speed blender, soak cashews overnight, then drain. Alternatively, cover with boiling water and soak for 1 to 2 hours, or use ¼ to ⅓ cup raw cashew butter.
Combine the tofu, milk, cashews, sugar, lemon zest, ¼ cup of lemon juice, vanilla, and salt in a blender. Blend on high speed until completely smooth. Stop to scrape down the sides as needed. Taste and add more lemon or sugar, if desired (I like to whisk in more lemon juice after heating it in Step 3). Once the filling is smooth and creamy, add the starch and agar and blend again
Pour into a heavy-bottom sauce pan. Slowly bring to a simmer, whisking frequently. Once it's hot and bubbly, continue to whisk and cook for another 2 minutes or until thickened and creamy. Remove from heat and whisk in another tablespoon of lemon juice.
Transfer the filling to the prepared crust. Refrigerate uncovered until chilled and set, at least 3 hours.
Serve now, or cover and keep refrigerated until ready to serve.

Notes

Note 1 - fat-free crust option: This oatmeal pie crust contains vegan butter, but if needed, you can replace the butter with ½ cup applesauce for an oil-free crust (also omit the maple syrup, but keep the granulated sugar). The fat-free crust is more chewy than crisp, which is to be expected, but it's still delicious and holds together perfectly! Also, I did not oil my pie plate and had no trouble with it sticking. So if you follow a low-fat diet, preparing the crust with applesauce is a great option.
Note 2 - cashews: I haven't tested a cashew-free version of the filling yet, but I suspect other nuts or seeds or coconut cream will work.
Store the cheesecake pie in the fridge for up to 4 days. Freezing is not recommended.