Vegan silken tofu cheesecake

Vegan silken tofu cheesecake with silken tofu, almond flour, lemon and maple syrup: creamy, simple and pleasantly fresh, made with just a few ingredients.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 45 min
• Total time: 65 min
• Calories: 320 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 12 g

Ingredients

• 400 g silken tofu
• 150 g almond flour
• 3 tbsp maple syrup
• 1 unwaxed lemon
• 2 tbsp olive oil

Method

You’ll need: oven · springform tin · blender · chopping board · knife · grater

1. Preheat the oven to 170 °C (150 °C fan). Mix the almond flour, olive oil and some of the maple syrup until the mixture holds together.
2. Press the dough into a springform tin and push it a little way up the sides.
3. Grate the lemon zest and squeeze the juice. Blend the silken tofu finely with the lemon zest, lemon juice and the rest of the maple syrup.
4. Pour the mixture onto the base and smooth it out. Bake the cheesecake for 40–45 min, until the middle has only just set.
5. Let the cake cool completely, then chill it for a while so it firms up.
6. Cut it into slices and serve well chilled.

Good to know

This cake is quietly unspectacular, and that's exactly why it's so good. Creamy, fresh and never heavy. I like it best well chilled.

Swaps

Almond flour → ground hazelnuts (similarly nutty, with fibre) | Maple syrup → date paste (a little more fibre) | Olive oil → avocado oil (milder in flavour, also provides monounsaturated fats) | Lemon → lime (similarly fresh, also provides vitamin C)

Allergens

Contains soya and almonds; generally suitable for children if they tolerate nuts and soya well. Usually fine during pregnancy, as long as all the ingredients are fresh and the cake is baked through.

Dairy-free recipes