Vanilla Bean Cheesecake

Filling:

2 cups raw cashews

1/2 block soft tofu

Juice and zest of 1 lemon

1/2 tsp vanilla extract

2 tbsp corn starch

1/4 cup maple syrup

1/4 cup coconut sugar

1 can coconut cream

Pinch of sea salt

1. Leave cashews soaking in water overnight.
2. Preheat the oven at 325 F.
3. Press cookies to the bottom of a parchment-paper lined springform pan.
4. Refrigerate for 30 minutes to 1 hour.
5. Drain cashews and add to a blender with tofu, lemon juice, lemon zest, vanilla extract, corn starch, maple syrup, coconut sugar, coconut cream, and sea salt.
6. Pour filling on top of crust and bake for 40-50 minutes or until center is cooked through but still jelly-like.
7. Refrigerate overnight.

Note: Optional is to top it with coconut whipped cream for added sweetness. SO GOOD!