Lemon Tofu “Cheesecake”
Ingredients
For the filling
- 2 12- oz. packages non-GMO silken tofu, drained
- 1/2 scant cup(s) white sugar
- 1/2 scant cup(s) brown sugar
- 1 1/2 tablespoons almond butter
- 1/2 teaspoon(s) salt
- Zest of a large lemon
- 1/2 teaspoon(s) vanilla extract
- 1 1/2 tablespoons non-GMO cornstarch combined with 2 T. fresh-squeezed lemon juice
- Whipped topping (dairy or coconut) for garnish (optional)
Instructions
- Heat the oven to 350°.
- Combine all filling ingredients in a food processor and blend until smooth.
- Pour into the crust and bake for 30 minutes, until set.
- Cool on the counter, then refrigerate until cold. Garnish with a lemon twist.
Notes
This pie works great with a store-bought graham cracker-crumb crust.
For a vegan option, use 2 cups ground walnuts and ¹/8 cup maple syrup (I used Runamok brand ginger root-infused maple syrup). Mix the nuts and maple syrup together, adding a bit more syrup if necessary. Firmly press into a greased pie plate, then refrigerate while assembling the filling.
Photography by Jenna Northcutt
