Directions
- 1Blend silken tofu, dairy-free yogurt, coconut whipping cream, caster sugar, vanilla extract, cornflour, and lemon juice in a food processor until smooth.
- 2Pour batter into a parchment paper-lined springform pan.
- 3Bake at a high temperature until the top is beautifully burnt and the center is airy and creamy.
- 4Cool completely and chill before serving.
Ingredients
- 400 g silken tofu
- 200 g dairy-free yogurt
- 400 ml Nature's Charm coconut whipping cream
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 tbsp cornflour
- 1 tbsp lemon juice
Equipment
food processorovenspringform pan
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