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Vegan lemon blueberry cheesecake shake

Cheesecake you can drink, made with silken tofu.

  • 5 min
  • 1 serving
  • Vegan
  • American cuisine
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Vegan lemon blueberry cheesecake shake

Per serving

Calories
198 kcal
Protein
14 g
Carbohydrates
23.6 g
Fat
6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu150 g
  • Soy milk100 ml
  • Blueberries80 g
  • Lemon zest2 g
  • Lemon juice1 tablespoon
  • Agave syrup1 teaspoon

Contains: soy,

In season: June – September

Method

  1. Wash the lemon and finely grate just the yellow zest, then squeeze it for the measured juice; rinse the blueberries.
  2. Blend the drained silken tofu with the soy milk, lemon juice and zest and the agave syrup for about a minute, until smooth as a cream.
  3. Add the blueberries and blend for just 5–10 seconds, until broken up but still flecked with purple; serve straight away.

This recipe, sized for you

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