Tofu berry cheesecake on a seed base
A creamy, tangy vegan cheesecake in a jar with a crunchy sunflower base.
Open in the appPer serving
- Calories
- 339 kcal
- Protein
- 24.4 g
- Carbohydrates
- 31.1 g
- Fat
- 17.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Tofu100 g
- Soy yogurt80 g
- Sunflower seeds10 g
- Medjool dates10 g
- Blueberries50 g
- Raspberries40 g
- Lemon juice10 ml
- Stevia3 g
Contains: soy,
In season: June – September
Method
- Blitz the sunflower seeds with the stoned dates in a food processor until the mixture holds together when pressed; press it into the bottom of a jar.
- Blend the tofu with the soya yogurt, lemon juice and stevia to a thick, smooth cream.
- Rinse the blueberries and raspberries and crush half of them with a fork.
- Layer the cream and crushed berries over the base, finish with the whole berries and chill for 30 minutes, until the cream is cold and set.
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