Rfd Tofu Miso Cheesecake (Vegan) Recipe

Name: Rfd Tofu Miso Cheesecake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ground raw almonds (crust); 1 teaspoon lemon zest (crust); 1/2 teaspoon cinnamon (crust); 2 tablespoons coconut oil (crust); stevia (crust); salt (crust); 1 1/2 lbs vacuum-packed extra-firm silken tofu; 14 ounces extra-firm water-packed tofu, drained; stevia; 1/4 tablespoon xanthan gum; 2 tablespoons canola oil; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice (about 1 lemon); 2 tablespoons white miso; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon sea salt

Servings: persons

1 1/2 cups ground raw almonds (crust)
1 teaspoon lemon zest (crust)
1/2 teaspoon cinnamon (crust)
2 tablespoons coconut oil (crust)
stevia (crust)
salt (crust)
1 1/2 lbs vacuum-packed extra-firm silken tofu
14 ounces extra-firm water-packed tofu, drained
stevia
1/4 tablespoon xanthan gum
2 tablespoons canola oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons white miso
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt

1
Make crust by grinding almonds until they reach a fine flour-like consistency in blender or vitamix. Add remaining crust ingredients until you have a moist but not wet mixture. Press into pie tin.
2
Blend tofu with stevia, lemon zest, lemon juice, salt, baking powder, vanilla and miso in blender (I used a vitamix, and it took about 1 minute). Stevia tends to become less potent when baked, so add a little more than tastes the right amount of sweet. When mixture is creamy, add xanthan gum and continue to blend until the mixture is thick. If mixture is not thick enough, add more xanthan, very slowly until mixture is the right thickness. It should be pourable but not gel-like.
3
Pour into prepared pie crust. Bake for 1 hour or until ready.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups ground raw almonds (crust), 1 teaspoon lemon zest (crust), 1/2 teaspoon cinnamon (crust), 2 tablespoons coconut oil (crust), and more.

Yes, Rfd Tofu Miso Cheesecake (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rfd Tofu Miso Cheesecake (Vegan)

How did you like this recipe?

Frequently Asked Questions