Oh so Vegan Strawberry Fields Forever Cheesecake

Veganstrawberrycheesecake.jpg

 

After a three-day Spring cleanse on a liquid feast, my molars are all excited to chew again. And is there any better way to celebrate this than with cheesecake? No. Plus, its Spring here and strawberries are in season. Plus Plus, I needed to use some food up that was in the fridge. So it is playtime for me again!

This is a classy version of a vegan “cheesecake” made with silken tofu, containig no fancy nut creations or whatsoever. Silken Tofu is a Japanese-style tofu with a high water content which gives it a very soft, almost jello yet silken texture. It is ideal for creating any creamy dishes and still contains a good load of protein (approx. 5g per 100g). Unfortunately, soy has quite a bad boy image these days thanks to having become a mass produced crop. So please use an organic brand and stay away from GMO and unnecessary other stuff. And with all things in life, remember moderation is the key. And is there anything to say about strawberries apart from their awesomeness? Don´t think so. Enough said,let´s get the Spring party started:

You will need for the base:
150 grams biscuits – choose any you like. I used sugar-free spelt rusks. If you want it raw and gluten-free, make a nut or seed base with some dried fruit in it. How that works you can reread here
3 tbsp. melted coconut oil

Fill it up:
250 grams silken tofu
Juice of 1/2 lemon and grated zest
3 tbsp. apple sauce or agave, depending on your sweet tooth
Vegan gelling agent, prepare as per package instructions (should contain agar agar)
300 grams Strawberries, cut into tiny chunks

Leave some sliced strawberries for the top!

How to:
Crush your biscuits or rusk or whatever you fancy in high speed blender until they are finely crumbled. Then drizzle the melted coconut oil into the mixture. Spread it on parchment paper in a dish.

For the filling, simply blend together the silken tofu, lemon and zest, the sweetener of your choice and the rest of the strawberries.
Prepare the mixture for the gelling according to packet instructions and then slowly stir in the tofu mixture. Be very patient and precise here because it is quite a challenge – I already fucked fudged up a few cakes and had giant gelatine chunks in the mixture. If that happens, run it through the blender one more time. Pop in the fridge to set for about three hours. Add a layer of the sliced strawberries on top, as if you were creating a strawberry field.

Enjoy. Because this time, its real.

 

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Author: Maike

I am a Hippie, Lover & Learner of Life and passionate about Healing Journeys.

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