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Chai Spice "Cheesecake"
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
360 minutes
Indulge in a decadent vegan dessert with creamy cashews, luscious coconut milk, and silky silken tofu.
Ingredients:
  • 1.5 cups crushed vegan graham crackers
  • 0.25 cup packed brown sugar
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk (such as rice, soy, or almond)
  • 1 (12 ounce) package extra-firm silken tofu, drained
  • 0.5 cup raw cashews, soaked in water 1 to 2 hours, drained
  • 0.5 cup mashed ripe banana
  • 0.25 cup fresh lemon juice
  • 2 tablespoons coconut oil, room temperature
  • 2 teaspoons vanilla extract
  • 0.66666668653488 cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground cloves
  • 2 cups vegan whipped topping
  • 4 teaspoons finely chopped candied ginger
Instructions:
  • Preheat your oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Combine graham crackers and brown sugar in a small bowl, drizzle with oil, and mix well. Add milk gradually until crumbs stick together. Press mixture firmly into the bottom of the pan. Bake for 10 minutes.
  • Combine cheesecake-batter ingredients in a blender, blending until ultra smooth with no cashew bits left, pausing occasionally to scrape down the sides. It should take about 1 minute with a high-powered blender like Vitamix or 5 minutes with a standard blender.
  • Grease springform pan above the baked crust with cooking spray. Gently pour in the batter and swirl the pan to distribute it evenly over the crust. Bake for 45 to 50 minutes, or until the top is slightly puffed and edges are golden.
  • Allow the dish to cool to room temperature on a rack for about 1 hour. Then, cover and refrigerate for at least 3 hours, or preferably overnight for best results.
  • Cut cake using a thin, sharp knife moistened with water. Top each slice with whipped cream, sprinkle with cinnamon, and garnish with candied ginger.

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