Vegan #NUTFREE Tofu Cheesecake from the awesome @mymeatlessmeals ⠀ [Base]⠀ • 15…

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Vegan #NUTFREE Tofu Cheesecake from the awesome @mymeatlessmeals ? ❌⠀
[Base]⠀
• 150 g vegan digestive biscuits, finely crushed/ blitzed⠀
• 4 tbs melted vegan butter⠀
– mix both ingredients together until a dough is formed and transfer it to a 6-inch loose bottom cake tin, lined with parchment paper. Press the dough down evenly and freeze for an hour. [Tofu Cheesecake Filling]⠀
• 300 g silken tofu, drained well* • 1 cup melted coconut cream (refrigerate full fat coconut cans overnight and scoop out just the white part- that’s the cream we want here)⠀
• 1/2 cup cold pressed virgin coconut oil⠀
• 1/4 cup water mixed with 1 tbs agar agar powder (double the measurement for agar agar if you’re using flakes) let sit in a pot for 10 minutes before cooking on low heat, stir vigorously until you’re left with fully bloomed agar agar mixture. • 1/4-1/2 cup maple syrup • 2 tbs lemon juice • 1/8 tsp Himalayan salt⠀
• 1 tsp vanilla extract⠀
• fresh fruits for garnish⠀
?⠀
Instructions:⠀
1. Blend all ingredients for tofu filling for a minimum of 5 minutes and stir well before pouring the mixture into the frozen crust. ⠀
2. Transfer the cake tin to a refrigerator and chill for the minimum of 4 hours or overnight. ⠀
3. If you’d like your cheesecake to firm up before cutting, put it in the freezer for 15 minutes prior to serving. ⠀
4. Serve your Vegan Tofu Cheesecake cold, immediately.⠀
5. Indulge.