Raspberry Vegan Cheesecake Bites

By: Whole Foods Market®

A creamy mixture of sweet dates, cashews and silken tofu makes a satisfying base for a jewel-like combination of raspberry purée and whole fresh raspberries. Agar-agar is a natural thickener made from seaweed; this recipe calls for flakes, but you can also substitute 1 ½ teaspoons agar-agar powder.

Ingredients

  • 2/3 cup chopped pitted dates
  • 1 1/4 cups raw cashews, divided
  • 1/2 cup flaxseed meal
  • 1/4 teaspoon plus pinch fine sea salt, divided
  • 1/4 cup unsweetened plain almond milk
  • 2 tablespoons plus 1 teaspoon agar-agar flakes
  • 1 (14-ounce) box firm silken tofu, drained
  • Zest and juice of 1 lemon
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh raspberries, divided

Directions

Place dates and 1/2 cup of the cashews in a small bowl. Pour in 1 cup boiling water and soak for 30 minutes.

Meanwhile, combine remaining 3/4 cup cashews, flaxseed and pinch salt in a food processor and process until the mixture begins to look sandy. Add 1 tablespoon water and process until mixture begins to pull together. Form dough into a disk and place in an 8-inch square baking dish. Gently press it out until it forms an even layer over bottom of the dish.

Drain dates and cashews, reserving soaking liquid. Place dates and cashews in a blender. Combine soaking liquid and almond milk in a small saucepan and bring to a boil over medium-high heat; reduce heat. Stir in agar-agar and cook at a bare simmer, stirring frequently, until agar-agar is completely dissolved, 4 to 5 minutes. Pour into a blender. Add tofu, lemon zest and juice, vanilla and remaining 1/4 teaspoon salt and blend until very smooth. Pour over dough in the baking dish.

Wipe out the food processor bowl and place 1 cup of the raspberries in the bowl. Process until puréed. Pour purée into a fine-mesh sieve set over a small bowl. Press on mixture with the back of a spoon to extract as much purée as possible. Discard solids. Drizzle purée over top of tofu mixture. With a table knife, swirl purée into tofu mixture. Cover and refrigerate until firm, at least 4 hours. Sprinkle with remaining 1/2 cup raspberries, cut into squares and serve.

Nutritional Info

Serves 16. Dairy free, fat free, gluten free, low sodium, vegan, vegetarian, wheat free.

Per Serving: 1 square, 120 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 60mg sodium, 11g carbohydrate (2g dietary fiber, 5g sugar), 5g protein

Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.

For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.