Cheesecake ( vegan almond )

Yield: 8 Servings

Measure Ingredient
1 8" graham cracker crust, unbaked
1 pounds Tofu
½ cup Brown sugar
½ cup Almond meal
¼ cup Honey or syrup
¼ cup Oil
2 tablespoons Lemon juice
1 teaspoon Almond extract
Pinch of salt
¼ cup Almonds, slivered, toasted

Preheat oven to 350 degrees.

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.

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