No Bake Lemon Tofu Cheesecake

Ingredients

• 20 ounces firm silken tofu
• 1 1/4 cups soymilk powder
• 3/4 cup sugar
• 1/4 cup agave nectar
• 6 to 7 tablespoons lemon juice
• Zest of 2 lemons
• 2 tablespoons non-GMO canola oil or your favorite neutral-tasting oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup water
• 6 teaspoons agar agar powder
• 1 10-inch prepared dairy-free crust (gluten-free, if needed)

Instructions

1. 1

   Put the tofu, soymilk powder, sweeteners, lemon juice, lemon zest, oil, vinegar, vanilla, and salt in your blender or food processor and process until smooth.

2. 2

   Put the water and agar powder in a saucepan over medium heat. Bring it just to a boil, reduce the heat to low, and simmer) for 5 minutes, stirring occasionally.

3. 3

   With your blender or food processor running, pour the agar mixture through the hole or chute. Agar sets up very quickly, so it needs to be blended immediately to avoid a lumpy cheesecake.

4. 4

   Pour the mixture into your prepared crust and chill for 3 hours, or until set.