VEGAN JAPANESE CHEESECAKE 🌱✨
Ok, so last week I embarked on a mission to make a vegan version of the famous jiggly Japanese cheesecake. Also— fun fact: Japanese cheesecakes are literally just egg and milk. So that’s fun.
It took way too many tries (and a piece of my soul) but I think I ended up with something pretty darn close to a traditional Japanese cheesecake. The texture is rich and creamy but light and fluffy at the same time. Extra firm tofu, coconut cream and vegan cream cheese add to that rich tangy cheesecake flavor and creamy texture. Instead of egg whites, I used aquafaba (liquid from a can of chickpeas) plus a little agar agar for stabilization. This definitely isn’t a chill Sunday morning baking project… it’s more of a fun science experiment with a delicious final product!
Get the full recipe in my bio!