Vegan Almond Cheesecake
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
unbaked |
*
|
| 1 | pound |
tofu
|
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
almond meal
|
* |
| ¼ | cup |
honey
or syrup |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
almonds
slivered, |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
graham cracker pie crust
unbaked |
*
|
| 453.6 | g |
tofu
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
almond meal
|
* |
| 59 | ml |
honey
or syrup |
|
| 59 | ml |
vegetable oil
|
|
| 30 | ml |
lemon juice
|
|
| 5 | ml |
almond extract
|
*
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
almonds
slivered, |
*
|
Directions
Preheat oven to 350℉ (180℃).
Blend all ingredients except crust and almonds in a food processor until smooth and creamy.
Pour into unbaked pie shell, top with slivered almonds, and bake for about 45 minutes or until cracks start to form on the edge of the filling.
