Custard-Style Vegan Cheesecake

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Healthy Happy Life


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8 ounces vegan cream cheese (one container)

12.3 ounces silken tofu (one box)

3/4 tsp salt

1/2 - 3/4 cup sugar*

2-3 Tbsp maple syrup*

1/2 tsp real vanilla extract

2 Tbsp vegan sour cream

1 large lemon, juiced + a few pinches lemon zest

2 Tbsp corn starch or arrowroot powder

2 Tbsp soy creamer

For added richness: 1/2 cup soaked/drained cashews OR 2 Tbsp vegan buttery spread, softened

optional: 1 1/2 Tbsp Ener-G Egg Replacer + 3 Tbsp water (stir to activate)

Crust: 1 cookie or graham crumble crust

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