Chocolate Lover’s Vegan Cheesecake

Serves 1 8" pie | 


1 1/2 cups nut meal (almond, hazelnut, or walnut)
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 teaspoon sea salt
1 1/4 cup cashew pieces, soaked 4-6 hours
1 1/4 cup almond milk
1/2 cup maple syrup
pinch of sea salt
1 teaspoon vanilla
1 2 oz. package non-dairy dark chocolate
2 tablespoons cocoa powder
1 6 oz. block organic firm Wildwood tofu*


  1. Combine all the ingredients for the crust in a medium mixing bowl. Mix it well until it becomes fudge like in texture. Spread it evenly on the bottom of a 8-inch spring form pan or silicone cheesecake mold. Use the back of a spoon dipped in water to help press the crust down evenly.
  2. For best results with the filling use a high speed blender. Combine the drained cashews, almond milk, maple syrup, sea salt, vanilla, cocoa powder and chocolate chips in the blender jar and blend on high for 2-3 minutes and it becomes a smooth liquid. Continue blending, add the tofu gradually in chunks allowing it to blend thoroughly with each addition. Continue blending for another 2-3 minutes until it’s smooth and glossy with the consistency of soft pudding. Pour the contents into the prepared mold and chill for 6-8 hours before serving.
  3. *Note:
  4. *Choose a high protein nigiri tofu, the Wildwood vacuum packed tofu is ideal. Tofu is an ancient superfood that has been eaten for centuries by populations of people who have been studied and found to have much lower rates of the common diseases associated with the Standard American Diet. Soy is one of natures most perfect foods and the United States is the largest producer of soy on earth today. Discover the versatility of tofu and get the latest facts on soy and your health from the Physcians Committee for Responsible Medicine
  5. *Recipe courtesy of Liz Gary and Lorna Ciccone, [url=][/url]