Vegan spinach cheesecake
Ingredients for 4 small cheesecakes:
45 g of wholegrain crispbreads
¼ cup melted coconut oil
15 g almond powder
1 tablespoon wheat germs
1 teaspoon of glucose
200 g tofu
2 tablespoons sesame tahini
Salt and pepper
1 tablespoon chopped fresh dill
15 g fresh spinach (about 10 leaves)
2 tablespoons coconut cream
Mash the crispbreads in a bowl. Mix with the almond powder and wheat germs. Pour over the coconut oil and stir until all the crumbs are evenly greased. Bind together with some glucose.
Cover a flat plate or chopping board with cling film and place 4 rectangular stainless steel molds on top (mine were 3.5 cm by 8 cm). Fill each with about 1 cm of the crispbread mixture. Press to form a thick base.
In another bowl, crumble the tofu cheese. Mix with the sesame tahini. Season with salt and pepper and add the finely chopped spinach and dill. Bind the mixture with a little coconut cream.
Divide this mixture between the cheesecake bases. Press again to smooth. Refrigerate the cheesecakes for 2-3 hours. Unmold just before serving.
Garnish to taste.