This is another extraordinary thing made of tofu. The cheeseless cheesecake is just perfect. Your guests won't believe there is no dairy in it.
The cake is wet, soft, delicate, light, and fluffy. Thanks to lemon juice and zest, the soy taste of tofu is imperceptible.
To avoid GMO, use organic tofu.
The cake is wet, soft, delicate, light, and fluffy. Thanks to lemon juice and zest, the soy taste of tofu is imperceptible.
To avoid GMO, use organic tofu.
You need:
For the crust:
1,5 cup almonds
3/4 cup apricots, soaked in warm water for 15 minutes and drained
pinch of salt
For the fiiling:
500-600g tofu
1 can coconut milk, chilled for 24 hours in a fridge
2 teaspoons agar-agar
0,5 cup lemon juice
1/2 - 3/4 cup powdered sugar
zest of 1 lemon
1 teaspoon vanilla powder or paste
pinch of salt
1,5 cup almonds
3/4 cup apricots, soaked in warm water for 15 minutes and drained
pinch of salt
For the fiiling:
500-600g tofu
1 can coconut milk, chilled for 24 hours in a fridge
2 teaspoons agar-agar
0,5 cup lemon juice
1/2 - 3/4 cup powdered sugar
zest of 1 lemon
1 teaspoon vanilla powder or paste
pinch of salt
Method:
1. Place the almonds and salt in a food processor and blend. Add the apricots and blend until smooth and sticky. Put the mixture in a fridge and chill for a few minutes.
2. Place the crust in a cake tin and press evenly with your fingers.
3. Open the can and put the separated coconut cream in a saucepan. Add agar-agar and bring to a boil. Cook for a few seconds and put aside.
4. Place the coconut cream in a blender. Add the rest of the ingredients. Blend until perfectly smooth.
5. Taste and add more sugar and lemon juice if needed.
6. Pour the filling into the crust. After 30-40 minutes put fresh fruit on top.
7. Place in a fridge for a few hours, until thoroughly chilled and firm.
1. Place the almonds and salt in a food processor and blend. Add the apricots and blend until smooth and sticky. Put the mixture in a fridge and chill for a few minutes.
2. Place the crust in a cake tin and press evenly with your fingers.
3. Open the can and put the separated coconut cream in a saucepan. Add agar-agar and bring to a boil. Cook for a few seconds and put aside.
4. Place the coconut cream in a blender. Add the rest of the ingredients. Blend until perfectly smooth.
5. Taste and add more sugar and lemon juice if needed.
6. Pour the filling into the crust. After 30-40 minutes put fresh fruit on top.
7. Place in a fridge for a few hours, until thoroughly chilled and firm.
I found the recipe on www.jadlonomia.com