Ingredients:
- 1 -14 oz package firm silken tofu
- 1/2 tsp vanilla extract
- 1 -8 oz package Better than Cream Cheese
- 2 tbsp cornstarch
- 2/3 cup sugar
- 1 -9 inch pie crust
- 1/4 cup lemon juice
Preparation:
Preheat oven to 350F. Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Continue blending until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and mix until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight. Serves 10.