Lemon Tofu "Cheesecake"
Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake. Make it the day before serving to allow its flavors to develop.
- 2 cups graham cracker crumbs
- ¼ cup maple syrup
- ¼ tsp. almond extract
- 1 lb. Japanese-style firm silken tofu
- ⅓ cup sugar
- 1 Tbs. tahini or almond butter
- ½ tsp. salt
- 1 to 2 tsp. grated lemon zest
- ½ tsp. almond extract
- 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.