This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→
Yields: 2 mini springform pans
•1/4C almonds or nuts of choice
•15 pitted dates
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1 ripe banana
•2Tbsp fresh squeezed lemon juice
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.
2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.
3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.