Vegan Lemon Cheesecake

Name: Vegan Lemon Cheesecake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 2 Tbsps cornstarch; 28 grams package dairy-free cream cheese alternative (Nicole uses Tofutti Better than Cream Cheese); 1 9-inch 9 inch pie crust (use a gluten-free crust for gluten-free); 59 milliliters lemon juice; 28 grams package firm silken tofu; 158 milliliters sugar

Vegan Lemon Cheesecake is a gluten free and dairy free recipe with 8 servings. One serving contains 202 calories, 2g of protein, and 7g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up pie crust, cornstarch, silken tofu, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat oven to 350ºF.

Equipment you will use

Oven

Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.In a small bowl, combine lemon juice and almond extract.

Ingredients you will need

Vegan Cream Cheese