This is just too good for words. I adapted this from a recipe I found online.

1 (14 oz. package) firm silken tofu (Squeeze between paper towels to drain water.)
1 (8 oz.) package vegan cream cheese(room temp)
2/3 cup sugar
1/4 cup fresh lemon juice
zest from one lemon
1/2 tsp almond extract
2 T cornstarch
9 inch pie crust ( I like to make my own graham cracker crust.)

Preheat oven to 350.

Place drained tofu and cream cheese in food processor. Process for 1minute, then add the sugar. Process for 3-5 minutes until mixture is very smooth, and no sugar granules are left. Leave in processor.

In small bowl, combine lemon juice and almond extract. Whisk in the cornstarch. Pour this mixture into food processor, and mix till very smooth.

Pour into your favorite prepared crust and bake for 45 minutes. Cool completely at room temp, then refrigerate overnight. Serves 10.

Top with strawberries or other favorite berries.