Tofu Cheesecake

Filling:

¾ cup coconut milk

1/3 cup tofu cream cheese

½ cup tofu sour cream

½ block silken firm tofu

½ cup date sugar

1 tablespoon vanilla flavor (alcohol free)

1 pinch sea salt

5 tablespoon cornstarch

1 vegan / healthy crust

 

Preparation:

Dilute the cornstarch in coconut milk, pour the mixture into a blender, and add the remaining ingredients.  Remove the crust from the freezer (see Pie Crusts), pour in the mixture, and bake for 30 minutes at 350 degrees F.  Let cool outside of the refrigerator to keep the texture longer.