Edible Austin

Lemon Tofu “Cheesecake”

Category:

Desserts, Baked Goods

Seasons:

January, February, March, April, May, June, July, August, September, October, November, December

Makes 8 servings

Photography by Jenna Northcutt

(0 Reviews)

Super easy

Ingredients

For 1 Batch(es)

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)

Lemon Tofu “Cheesecake” Directions

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.

Recipe 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.