Tofu cheesecake with berry lemon lavender syrup

🍋🌿 Lavender Lemon Tofu Cheesecake (No Agar)

🥧 Ingredients

• 1 baked 9-inch oatmeal pie crust (or graham cracker crust)

Filling:

• 16 oz silken tofu, drained

• ¾ cup unsweetened non-dairy milk (vanilla almond works great)

• ½ cup roasted, slightly salted cashews (rinsed + soaked)

• ⅓ to ½ cup sugar (start with ⅓ cup since syrup adds sweetness)

• ½ teaspoon lemon zest

• ⅓ cup lemon juice, divided

• 1–2 teaspoons lavender simple syrup (instead of vanilla)

• ¼ teaspoon sea salt (reduced because cashews are salted)

• 4–5 tablespoons cornstarch (instead of 3 tbsp + agar)

Prep the cashews (important!)

1.  Rinse cashews under water (removes excess salt)

2.  Soak in hot water for 20–30 minutes, then drain

⸻

Instructions

1. Blend until completely smooth

Add to a blender:

• tofu, non-dairy milk, soaked cashews, sugar,lemon zest, most of the lemon juice, lavender syrup, salt,cornstarch

Blend until super smooth and creamy

1. Cook the filing

Pour mixture into a saucepan

.  Cook over medium heat, stirring constantly

.  After a few minutes, it will:

• Thicken noticeably

• Become glossy and pudding-like

Once thick, remove from heat and stir in an additional taplespoon of lemon juice

1. Assemble

   • Pour filling into your crust

   • Smooth the top

. Add fruit toppings before it sets for less mess when cutting

. Chill in fridge for at least 3 hours uncovered

Berry Lemon symple syrup

(I eyeballed this based off remaining blackberries and rapsberries)

. Berries

. Sugar

. Lavender simple syrup

. Cornstrch

. Tiny amount of water

Let it come to a boil on medium heat for a few minutes and let cool in an open container until room temp before refrigeration (lasts for about a week)