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Tofu and lemon cheese cake, without eggs

Tofu and lemon cheese cake, without eggs

Desserts

A no-bake vegan cake: biscuits soaked in soy milk, topped with a tofu cream and a lemon-scented vegetable cream.

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Recipe from Cookbook2015, יוני2023, Johnny Zoo and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This vegan cake doesn’t require any baking: it consists of cookies soaked in soy milk, followed by a lemon-flavored tofu cream, which is then whipped with plant-based cream. It’s best enjoyed very cold.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting4 hr
  • Total4 hr 40 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian
  • Vegan

Ingredients

8 people
  • $2.69
  • $0.17
  • $0.15
  • $0.31
  • $0.51

Directions

  1. Whip the plant-based cream in a mixing bowl. ≈ 4 min
  2. Pour the gelatin powder into a deep bowl, add 120 ml of boiling water and mix thoroughly until completely dissolved, to obtain a clear, lump-free liquid.
  3. Immediately, before the jelly sets, add the tofu cream and sugar, then mix well. ≈ 4 min
  4. Add the whipped cream and vanilla extract, then mix well. ≈ 4 min
  5. Pour this soy milk into a shallow dish and dip each biscuit on both sides until it is softened without crumbling.
  6. Cover the bottom of the serving dish with the soaked biscuits. ≈ 2 min
  7. Pour une résultat optimal, pour evenly coat the biscuits, pour then refrigerate for several hours.
  8. Serve the cake very cold. If the texture is not firm enough, serve it partially frozen. You can also omit the jelly and serve it frozen. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 350 g of tofu cream
  • 250 ml of sweetened, whipped vegetable cream
  • 150 g of sugar
  • 1/2 package of instant lemon jelly (40 g)
  • 1 tablespoon of vanilla extract
  • Approximately 15 dry biscuits (depending on the size of the mold)
  • 120 ml of soy milk

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