Vegan Cheesecake

Crust

6 tablespoons non-hydrogenated vegan margarine, melted and cooled, plus unmelted margarine to grease the pie plate

2 cups cookie crumbs (such as animal-cracker crumbs; check label to make sure that product does not include whey or other non-vegan ingredients)

Filling

2 tubs (8 ounces each) soy cream cheese (such as Tofutti)

1 package (12 ounces) firm or extra-firm silken tofu

1 cup granulated sugar

4 tablespoons fresh lemon juice

Zest of 1½ lemons

2 tablespoons cornstarch

Heat the oven to 350 degrees. Grease a 9½-inch deep-dish pie plate with a bit of unmelted vegan margarine.

For the crust: In a large bowl, combine the melted margarine and the cookie crumbs. Press onto the bottom and sides of the prepared pie plate. Set aside.

For the filling: In the bowl of a food processor, combine the cream cheese, tofu, sugar, lemon juice, zest and cornstarch. Process until the mixture is ultra smooth, a minute or so.

Pour the cheesecake mixture into the prepared cookie crust. Place in the middle of the preheated oven, and bake 40-45 minutes, or until just lightly golden.

Remove the pie to a rack to cool completely. Cover and refrigerate overnight. Slice and serve.

Serves eight.

“Vegan Diner: Classic Comfort Food for the Body & Soul” by Julie Hasson (2011 Running Press)