Vegan Basque-Style Cheesecake

A crustless, creamy cheesecake made with cashews and silken tofu, baked hot until dark and caramelised on top.

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Ingredients

For 10 portions

Cover the cashews with boiling water and soak for 30 minutes, then drain.
Heat the oven to 220°C (200°C fan). Line a 20 cm springform tin with two overlapping sheets of baking paper, pressing them in and leaving them standing well above the rim.
Blend the cashews with the silken tofu, plant-based cream, melted coconut oil and sugar for 3 to 4 minutes, until completely smooth, stopping to scrape down the sides.
Add the corn starch, lemon juice, vanilla, salt and turmeric, which gives the colour of an egg custard, and blend again.
Pour into the tin and bake for 40 to 50 minutes, until the top is dark brown and the middle still wobbles.
If the top isn't dark enough, grill it for 2 to 3 minutes, watching closely.
Leave to cool completely, then chill overnight. It needs the full time to set. Slice with a hot, dry knife.

443 kcal and 8.4g of protein a portion.

0.2 kg CO₂e a portion, or 2 kg for every kilo of the dish.