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Lime and Vanilla Vegan Cheesecake

Like what you see? This recipe couldn’t be easier, and is super quick to make. The secret ingredient in the filling is silken soft tofu. With a few subtle flavours and a little sweetener added, any hint of tofu-ness is well masked if not impossible to detect. Give this recipe a go next time its your turn to bring a desert!

For the crust:

1 cup dates

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/3 cup almonds

2 tbsp coconut oil melted if solid

For the filling:

500 g Kingland Organic Silken soft tofu

1/2 cup raw cashews soaked for at least 4 hours (longer is fine) and drained

1/3 cup fresh squeezed lime juice

1/2 cup coconut oil melted if solid

1/4 cup maple syrup

Vanilla - seeds scraped from 1 vanilla bean or 1 tsp vanilla paste, or 1 tsp natural vanilla extract

For the crust:
  1. Put all crust ingredients in to a food processor and pulse until you have a small crumb.

  2. Use your hands and the back of a spoon to press the crust mixture evenly into a tin. We used a 20cm pie tin with a removable base.

  3. Put in the fridge or freezer for a few hours to firm up.

For the filling:
  1. Put everything except the coconut oil into a blender or food processor.

  2. Blend until smooth.

  3. Pour in the coconut oil, while the blender is running. You'll now have a thick and creamy, but pourable filling mixture.

  4. Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.

  5. Pop the cheesecake in the fridge overnight (ideally) or for at least 2-3 hours to set.

  6. Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.

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