an 8 oz tub vegan cream cheese alternative (I used follow your heart)
1 lb package of silken tofu (I used nasoya)
1/2 cup sugar
1/4 cup tapioca starch
1 tbs vanilla
1 tbs lemon juice
2 cups fresh blueberries (I haven't tried this with frozen yet)
your preferred instant cracker crust
In a bowl mix together first the silken tofu & cream cheese. (I used my immersion blender for all of this). Then blend the vanilla, juice, & starch. Taste test for sweetness. I found it a little chalky before I added the blueberries. Add in fruit and blend until you get the desired fruit consistency.
Pour into shell, and bake in an oven set at 300 for an hour to an hour and 10 minutes depending on your oven. Let it sit on the counter a good 20 minutes before putting it in the fridge overnight. Be warned - this does need a good 4 hours at least to set, otherwise it gets a little gloopy. But I found it really, really tasty.