Lemon, Cashew & Tofu Cheesecake
Lemon, Cashew & Tofu Cheesecake
This cheesecake is perfect for anyone looking for a lighter, dairy-free dessert that still hits the spot. Organic tofu provides clean, plant-based protein along with isoflavones to support hormonal balance, heart health and antioxidant protection. Cashews add creaminess and are rich in heart-healthy monounsaturated fats, magnesium and zinc, supporting cardiovascular health, bone strength and healthy […]
Servings
6
Prep time
Cook time
Recipe
Dairy Free
Ingredients
- ½ cup raw cashews, soaked and drained
- 2 cups almond flour
- 2 cups oat flour
- ½ cup pure maple syrup or raw honey
- ¼ cup melted coconut oil
- 450g firm silken tofu
- ¾ cup coconut milk
- ¼ cup + 1 tbsp pure maple syrup or raw honey
- 1 tsp vanilla extract
- ¼ cup lemon juice
- 6 tbsp cold water
- Lemon zest, hemp seeds, lemon slices & chamomile flowers, to garnish
Method
- Soak raw cashews in water overnight or pour boiling water over cashews and let sit for 1–2 hrs, then drain.
- Preheat oven to 170°C. Grease 6 individual tart tins.
- In a large bowl, add almond and oat fl our and mix to combine. Add maple syrup and coconut oil and mix until dough-like consistency forms.
- Make dough into a ball and divide into 6 even portions. Press dough into tart tins, pressing up the sides. Pierce bases with a fork to make some holes and bake for 12 mins. Set aside to cool.
- Add cashews, tofu, coconut milk, maple syrup, vanilla extract and lemon juice to blender and blend until well combined and smooth. Taste and add more maple syrup or lemon if needed.
- Place water in a small bowl and sprinkle gelatine on top. Mix and let sit for 5 mins to bloom. Gently heat bloomed gelatine in microwave for 10–15 secs at a time or over a double boiler, stirring until fully dissolved. Do not boil.
- Pour dissolved gelatine into the blended filling and pulse a few times until evenly mixed.
- Pour filling into cooled bases, then place in fridge for 2 hrs until set.
- Decorate with lemon slices, fl owers, hemp seeds and lemon zest.
- Tip: For a yellow cheesecake add ¼ tsp of ground turmeric to blender.
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