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Ingredients 200g/7oz digestive biscuits, crushed 75g/3oz butter or vegan margarine, melted 1 lemon, zest and juice 200ml/7fl oz limoncello liqueur 3 tbsp agar-agar 400g/14oz firm tofu 1 tbsp vegan cream cheese 400g/14oz coconut cream few drops vanilla essence 115g/4oz caster sugar fresh berries or berry sauce, to serve
Method In a bowl, mix the crushed biscuits with the butter or margarine. Press the mixture into the base of a 20cm/8in round springform cake tin. In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar. Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set. Serve with fresh berries or a berry sauce.
