Tofu Date Cheesecake
A vegan, gluten free cheesecake. You could easily replace the rice flour with wheat flour if gluten is not an issue for you.
Ingredients
Pie crust
* 65g rice flour
* 85g walnut oil
* 43g rolled oat
* 2-3ml water
Filling
* 60g dates
* 60ml lemon juice
* 3 tbsn apple juice
* grated lemon rind, to taste
* 50 ml water
* 300g tofu (preferably soft or silken)
Directions
Mix together dry ingredients and slowly add liquid. Mix with a knife to form a soft mixture that is not too wet. (You may not need all the water).
Roll out pastry and press into a pie tin and bake for 10 mins at 180C/350F/gas mark 4.5
Filling:
Simmer dates, lemon juice, apple juice, lemon rind and water for 5 minutes.
Blend tofu with date mixture until smooth and creamy and pour into the pie crust.
Bake for 20 mins at 180C/350F/gas mark 4.5
sounds amazing, cant wait to make it (might leave the dates out though) – will let you know how it turns out. Oh if i leave the dates out, do i still have to soak all the other bits?
No, you only have to soak the dates. But you may want to grate the lemon rind very finely using a nutmeg grater.
Let us know what it’s like…
Not sure aboiut the oats being gluten free! I’m coeliac and you have to check whether the oats were milled on same site as wheat or grown alongside it. Most oats have levels of gluten that are far too high to be OK for coeliacs!! There are a couple of brands that are OK , but many coeliacs can’t even tolerate those.
Thanks Sue, that is so true and I should have pointed that out. The oats we would recommend are the Barkat ones as they have been tested for any traces of gluten.