Vegan rare cheesecake style made tofu and soy milk yogurt
Make a rare cheesecake with tofu and soy milk yogurt without eggs, butter, and cheese!
ECO Point
You can cook without using gas or electricity. By not using energy, you can save on gas and electricity bills!
Ingredients (For 12 cm mold)
- Tofu 150g
- Soy milk yogurt 200g
- 1-2 tablespoons of sugar (adjust to your liking)
- Half lemon of lemon juice
- 5 to 6 cookies
- 1-2 tablespoons of maple syrup
- Gelatin 3g
- Appropriate amount of jam such as blueberries and strawberries
How to make
- Drain the tofu and soy milk yogurt overnight.
- Shatter the cookies, add maple syrup to make them moist, lay them down while pressing them against the mold, and leave them in the refrigerator for about 30 minutes to harden them.
- Mix drained tofu and soy milk yogurt and rub with a fine-grained colander.
- Add sugar and lemon juice and stir, then dissolve 3 g of gelatin in the amount of hot water indicated on the box and stir well.
- Pour into a mold laid with cookies and let it set in the refrigerator for about 3 hours.
Point
- If maple syrup doesn’t harden enough, you can use olive oil to prevent it from becoming sweet.
- Please adjust the amount of sugar according to your taste. (The amount this time is modest in sweetness)
- Berry jam goes well! Sprinkle lemon juice from above before eating to make it refreshing.
- Sprinkle jam and lemon juice on top and wait for a while to make the cookies moist and you can enjoy the change in taste and texture.
- I used Lotus for cookies.
