Vegan Pistachio Cheesecake – NutJar

Ingredients

• 180 g - all-purpose flour/gluten-free flour mix
• 45 g - maple syrup
• 45 g - plant margarine/coconut oil
• 20 g - plant oil (canola, avocado or any other)
• 1 tsp - baking powder
• 1 tsp - vanilla extract (optional)
• Pinch of salt
• 250 g - plant milk
• 40 g - corn starch
• 80 g - vegan white chocolate
• 350 g - extra firm tofu or silken tofu
• 60 g - maple syrup
• 150 g - pistachio butter
• 40 g - lemon juice (~ one lemon)
• 1/4 tsp - salt
• 1/4 tsp - matcha tea powder (optional)
• 1/8 tsp - pistachio extract (optional)
• 1 can - of full-fat coconut milk 18% of fat (refrigerate can overnight upside down)
• 3 tbsp - cane powdered sugar
• 200 g - sour cherry puree
• 15 g - maple syrup
• 1 tbsp - cornstarch
• 2 tbsp - water