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Cheesecake
Try our super easy no bake butter, cream and egg free cheesecake!
Ingredients:
600g of tofu (both silken and firm will work)
150g of vegan cream cheese (optional, but recommended)
80ml of vegan margarine or coconut oil
3 tbls of lemon juice
1 tbls of miso paste
200g of sugar (or sweetener like maple syrup, stevia or agave nectar)
1 tsp of vanilla extract
handful of berries for decorating
1 tbls of vegan gelatine or agar agar
for the crust:
300 g of graham crackers or any ginger biscuits
60g of melted vegan margarine or coconut oil
Directions:
Blend all ingredients for the filling until silky smooth and well combined. Dissolve gelatine in two tablespoons of hot water and add it to the mixture.
Crush the biscuits in a food processor or in a food bag using a mortar. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin. Pour the filling over the crust and chill for at least 3 hours, ideally overnight. Top off with hanful of berries.