for the crust:
1 cup vegan graham cracker crumbs
1/4 cup melted margarine or canola oil (organic is best)
1/4 cup sugar/sucanat
for the filling:
1 cup silken or soft tofu
1 cup vegan cream cheese
1 teaspoon almond or vanilla extract
3 teaspoons Ener-g/ powdered egg substitute
1 teaspoon lemon juice
maple syrup to taste
optional: fruit topping, double fruit style jam (raspberry is great)
1) Preheat oven to 350
2) Prepare the crust by mixing the graham cracker crumbs, sucanat/sugar, and oil or margarine together. Press to the bottom of a greased 9 inch springform pan or pie plate. Chill.
3) In a blender, blend tofu, cream cheese, extract, egg replacer, and lemon juice together. Add maple syrup a bit at a time to your own liking. I use about 2 tablespoons. Blend all the ingredients until very smooth.
4)Pour over the crust and bake for twenty minutes or until it appears set--it will look firmer and slightly golden around the edges.
5)Place in the freezer until it is cool, then top or eat as is.