Easy Pumkin Tofu-Cashew Cheesecake

This has also been a holiday favorite at my house. This is a recipe from Bryanna.

Ingredients

12.3 ounce box of extra-firm silken tofu

1/3 cup raw cashews ground finely

half of a 14 ounce can pumpkin (or homemade)

6 tablespoons light unbleached sugar or agave nectar

6 tablespoons brown sugar or maple syrup

1 1/2 tablespoons lemon juice

2 tablespoons cornstarch

3/4 teaspoon pumpkin pie spice

1/4 teaspoon vanilla

1/4 teaspoon salt

graham cracker pie crust

Instructions

1) Preheat oven to 350 degrees

2) Place all ingredients in a food processor and blend until very smooth. Pour into crust. Bake 35-40 minutes or until filling is set and slightly cracked around the edges. Cool on a rack, then refrigerate at least 4 hours before serving. Top with vegan whipped cream or alone.