Vegan cheesecake

with Silken Tofu

  • 120 minutes
  • easy

For the pastry, mix flour with 80 g of sugar, baking powder and 1 tbsp of soy flour. Add cold margarine in chunks and knead into a smooth dough. Wrap in film and chill for 30 minutes.

For the filling, mix Silken Tofu with 150 g of sugar, starch, vanilla pulp, lemon zest and juice, rapeseed oil and 2 tbsp soy flour at high speed until smooth. 

Preheat oven to 180 °C. Grease a large springform cake tin and line with the pastry, including 2/3 of the sides. Spread the filling into the pastry case and bake for 45-55 minutes.

For the meringue topping, beat the aquafaba with a hand mixer for 5-10 minutes. Slowly add the cream of tartar, icing sugar and vanilla extract.
Spread the meringue onto the filling for the final 20 minutes of baking time.
Let the cake cool and remove from the tin.


800 g  Silken Tofu
260 g  flour
230 g  sugar (such as cane sugar)
2 tsp  baking powder
3 tbsp soy flour
140 g  margarine
60-70 g  starch
Pulp scraped from 2-3 vanilla pods or 4 tsp vanilla extract
lemon (zest and juice)
70 ml rapeseed oil
For the meringue
100 ml  aquafaba (cooking water from chickpeas)
1/4 tsp  cream of tartar
100 g  icing sugar
1 tsp vanilla extract