Ingredients

Crust:

17 rectangles of graham crackers
3 Tbsp raw sugar
5 Tbsp vegan margarine, melted
1 Tbsp butter flavoring

Batter:

3 Tbsp cornstarch
2/3 c vegan sour cream (I use toffuti)
3- 8 oz pkg vegan cream cheese at room temperature (again, toffutti)
1 1/3 cup raw sugar
1 tsp. lemon zest
2 Tbsp vanilla
Heaping 1/2 C firm tofu
1 Tbsp Almond milk

Swirl Filling:

Reserved 3/8 C batter
1/2 C dark brown sugar
2 tsp cinnamon

Description

View Full Recipe