No-Bake Cheesecake

I have to confess that I do eat honey. I know that many vegans say that you are not vegan if you do, but I prefer not to look at it like that. This recipe is for a basic cheesecake with a graham cracker crust. You could easily use something other than graham crackers, like oreo crumbs to omit the honey if you wish, though.

Yields 1 pie

Crust:
1 3/4 cups crushed graham crackers
1/2 cup vegan margaine
1/2 cup sugar

Filling:

About 13 ounces Tofutti brand mock cream cheese
1 1/2 cups powdered sugar (if you can't find vegan powedered sugar, just blend some raw sugar in a coffe grinder)
1 1/2 tsp vanilla extract
1 1/2 cups Tofutti brand mock sour cream or cashew cream (recipe to follow)

Topping

4 parts fresh fruit, 1 part sugar

Directions

If you need to make cashew creme instead of using mock sour creme, it's easy. Soak about 1 1/2 cups of cashews overnight. Place in a blender with a tbsp of vanilla and just enough non-dairy milk to cover them. Blend until smooth. Add more milk if you want the creme to be thinner.

Soften margaine and combine crust ingredients. Mix well. Press into an 8" pie pan bringing the crust up along the side walls

Combine creme cheese and sugar and mix well. Add vanilla and sour cream or cashew cream. Pour filling into crust. Freeze overnight.

From here, you can eat the pie directly as it will not freeze completely or you can let it warm up in the fridge, just be warned that the pie will not solidify in the fridge alone. Top with fresh fruit/sugar mixture.