Vegan Tofu Cheesecake

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Transfer the filling to the prepared crust. Refrigerate uncovered until chilled and set, at least 3 hours.

Step 5

Serve now, or cover and keep refrigerated until ready to serve.