With vanilla and blueberries
How do we get this cheesecake creamy, satisfying, yet low in fat? We use silk tofu for the filling! Don’t click away immediately if you don’t like tofu. If we hadn’t said anything, you probably wouldn’t have tasted it. For this the cake becomes low in fat, high in proteins and completely plant-based!
Tip: look for an Asian supermarket for the silken tofu. You will probably find it cheaper there than at the organic supermarket!
In addition to oatmeal, we use almond flour in the dough. This gives the dough a slightly more sandy structure. If you have a nut allergy you can also use oatmeal, buckwheat flour or coconut flour instead. The cashew nuts in the filling are an extra that gives the cake a fuller taste. If you have an allergy, you can omit it or replace it with a tablespoon of white tahini.
