This cheesecake is delightfully rich and creamy without any dairy products—and it is also extremely nutritious.
Base - Makes 20cm (8in) round cake
2 cups cashew nuts
2 tablespoons agave syrup
½ teaspoon vanilla paste
¼ teaspoon sea salt
Filling
900g (32oz) firm tofu
225ml (8fl oz) maple or agave syrup
85ml (2½fl oz) lemon juice
3 tablespoons kuzu
3 teaspoons vanilla paste
3 tablespoons neutral oil
1. Preheat oven to 170°C (340°F).
2. Line a 20cm (8in) base springform tin with baking paper.
3. Process cashew nuts to a fine meal. Add remaining ingredients until combined. Do not over process. You want the mixture to be crumbly. Press mixture over the base and sides of the prepared pan. Refrigerate.
Filling
1. Process all the ingredients until smooth.
2. Pour mixture into the prepared pan. Place pan on a baking tray.
3. Bake for 45 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight.