Ingredients:

  • 1.5 cups (150g) vegan graham cracker crumbs
  • 3 tbsp (42g) melted vegan butter
  • 1 tbsp (12g) organic cane sugar
  • 0.25 tsp (1.5g) salt
  • 1 cup (145g) raw cashews, soaked for 4 hours and drained
  • 12 oz (340g) silken tofu, room temperature
  • 0.5 cup (120ml) full-fat coconut milk (canned)
  • 0.5 cup (100g) maple syrup or agave nectar
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (12g) apple cider vinegar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) vanilla bean paste
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted vegan butter, sugar, and salt in a bowl. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8–10 minutes until the crust smells nutty and turns a light mahogany-colored brown. Set aside to cool.
  5. Place the soaked cashews, silken tofu, coconut milk, maple syrup, lemon juice, vinegar, cornstarch, vanilla, and salt into a high-speed blender.
  6. Process on high for 2–3 minutes until the mixture is completely smooth, glossy, and free of grit.
  7. Taste the batter; it should be slightly over-sweet and very tangy.
  8. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water leakage.
  9. Pour the filling over the pre-baked crust and smooth the top with an offset spatula.