Baked Vegan Cheesecake

I was a little skeptical about trying to make a vegan cheesecake but this recipe addressed any concerns that I may have had! It is a nice basic recipe that leaves a lot of room for playing around. You can add all kinds of flavorings like almond extract, cocoa, lemon extract, or any pureed fruit. You can make it with a crust or without. You can make it swirled or layers, or top it off with some coconut whipped topping or fruit syrup!

2 c soaked raw cashews
2 tbsp lemon juice
1/2 lb tofu
2 tbsp vanilla
1 c soy or almond milk
1 tbsp corn starch
2 tbsp coconut oil
1/3 c powdered sugar
1/3 c agave syrup

*Drain the soaked cashews and rinse.
*Put the cashews in a blender and blend till broken down
*Add the lemon juice, tofu, vanilla and soy or almond milk and blend till smooth
* Add corn starch, coconut oil, powdered sugar and agave syrup and blend till combined
* Pour into a 9 inch cake pan or spring form pan prepared with non stick cooking spray and parchment paper in the bottom
*Bake at 375f for approximately 35 minutes till a tooth pick inserted comes out clean and the sides are beginning to turn golden brown and pull away from the sides slightly.
*Let the cake cool for 15 minutes then turn the pan upside down on a cake plate and gently tap the bottom of the pan till the cake releases
*Sprinkle with a little powedered sugar or drizzle fruit syrup and coconut topping on top of the cake.

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