My Mother's Cheesecake

Ingredients

• 1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
• 1/3 cup (80 ml) light agave nectar
• 2 tbsp (30 ml) plain or vanilla soy or almond milk
• 1¼ tsp (6.5 ml) pure vanilla extract
• 1 heaping tbsp (15 ml) organic cornstarch or arrowroot powder
• 1 scant cup (130 g) whole spelt flour
• ¾ cup (80 g) barley flour
• heaping ¼ tsp (1.5 ml) baking powder
• heaping ¼ tsp (1.5 ml) baking soda
• heaping ¼ tsp (1.5 ml) fine sea salt
• 1 pkg. (12 ounces or 375 g) aseptically packaged firm silken japanese-style tofu (such as mori-nu)
• ½ cup (120 ml) smooth natural cashew butter
• grated zest of one lemon
• ½ cup (120 ml) light agave nectar
• 2 tsp (10 ml) fresh lemon juice
• ½ tsp (2.5 ml) pure lemon extract
• 1 tsp (5 ml) pure vanilla extract
• pinch fine sea salt