Cheesecake, Tofu I

1 20 oz. can crushed pineapple grated rind of 1/2 lemon
1/2 c. cashews 16 to 20 oz. Tofu (drained)
3 1/2 tbsp. Emes Kosher Gelatin 1/2 c. frozen juice concentrate
1/2 tsp. salt 3/4 to 1 c. granola (for crust)*
1/4 c. honey

DRAIN pineapple, and bring juice to a boil. COMBINE cashews, Emes, and hot pineapple
juice in the blender. BLEND. While mixture is blending, ADD the honey, salt, and
lemon rind. STOP the blender, ADD tofu and remaining ingredients. BLEND till
creamy. ADD crushed pineapple to tofu mixture,** and POUR into a 9”x9” dish with
the granola on the bottom or crust of your choice. CHILL until set.
*CRUMB CRUST (30) works nicely also.
**NOTE: For smoother texture, blend pineapple with tofu mixture.