Vegan Cheese Cake


2 Large Bananas
1 380g Packet of Silken Tofu
2 tsp Vanilla Essence
4 tbs Golden Syrup
140ml Coconut Milk
2 tsp Agar Flakes

225g Vegan Digestive Bicuits or Hobnobs
115g Margarine, Melted

Crush biscuits and mix with margarine. Then press into the base of a tin (preferably one of those ones with the removable base).

In a large bowl, mash bananas. Add the tofu and mash that. Add syrup and vanilla and blend everything together (or mash it a bit more).

Put the coconut milk into a pan and heat gently. Sprinkle in agar flakes and stir. Boil for a minute.

Add coconut milk to bowl of other ingredients. Blend it or stir it well. Pour on to the base and leave to cool.

Place in the fridge until it sets, overnight is best.

Top with anything of your choice. Tinned cherries work well.

Recipe from
University of Bristol Vegetarian and Vegan Society
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