Vegan Tofu Cheesecake

Vegan Tofu Cheesecake

No butter, milk, or eggs! Only uses non-dairy ingredients! Also great for vegans.

Ingredients: worth a 22-23cm tart pan

Tart crust
Cake flour
1 cup
Whole wheat flour
1/2 cup
Kudzu flour (or katakuriko)
1/3 cup
Canola oil
1/3 cup
Apple Juice
1/3 cup
Natural Salt
1/4 cup
For the filling:
Firm tofu
2 blocks (800 g)
Kudzu flour
1 tablespoon (dissolve in same amount of water)
Lemon juice
1/4 cup
Beat or raw cane sugar
4 tablespoons
White miso
2 teaspoons
Canola oil
1/3 cup


1. Drain the tofu well.
2. [Making the tart crust] Add the flour, whole wheat flour, powdered kudzu flour and salt into a bowl. Whisk well.
3. Add the canola oil and mix with your hands. Add apple juice in small batches. Bring it together with a fork.
4. Roll out the tart dough from Step 3 using a rolling pin, line a tart pan with it, and pierce the bottom with a fork.
5. Bake at 180℃ in the oven for 10-15 minutes and let it cool down.
6. [Making the filling] Blend all ingredients for the filling in a food processor.
7. Pour the filling into the tart crust from Step 5. Bake for 30 minutes at 180℃ in the oven. Decorate with wild strawberries and mint leaves if you'd like.

Story Behind this Recipe

This is my own variation of a recipe that I saw in a cook book! I changed it slightly so that it's easier for me to make!