(Vegan) Lemon Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Place silken tofu and vegan cream cheese in the food processor.

3. 3

   Process for 1 minute, then add sugar.

4. 4

   Process until smooth and no sugar granules remain, 3-5 minutes.

5. 5

   In a small bowl, combine lemon juice and almond extract.

6. 6

   Whisk in cornstarch.

7. 7

   Pour mixture into the food processor and process until very smooth.

8. 8

   Pour into prepared crust and bake for 45 minutes.

9. 9

   Allow to cool at room temperature for 2 hours, then refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.