Blueberry Cheesecake Popsicles

• 1 cup Cashews, Soaked For 4 Hours And Drained
• 1/2 cups Almond Milk
• 4 ounces, weight Firm Tofu
• 1/4 cups Granulated Sugar
• 13 cups Lemon Juice (for 1/3 Cup You'll Need About 1 Large Lemon)
• 1 teaspoon Cornstarch
• 1 teaspoon Vanilla Extract
• 1/4 cups Pure Maple Syrup
• 1 cup Blueberries

1. In a blender, combine all of the ingredients, except for the blueberries on high speed.
2. Blend until mixture is smooth and creamy.
3. If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk.
4. Transfer the cheesecake mixture to a large bowl and fold in the blueberries.
5. Pour evenly into popsicle molds (depending on the size, this will make 6 to 8 pops) and freeze until firm, at least 4-6 hours.
6. To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.

cashews, almond milk, sugar, lemon juice, cornstarch, vanilla, maple syrup, blueberries

Taken from tastykitchen.com/recipes/special-dietary-needs/blueberry-cheesecake-popsicles/ (may not work)