Cheesecake
Beat 16oz room temperature vegan cream cheese (typically two tubs) with 2/3 cup of sugar, until smooth.
Add 2 tbsp cornstarch, 3 tbsp whatever-milk, 1 tbsp lemon juice and 1 tsp vanilla extract, and beat until smooth again.
Slop it into an 8 inch pie crust (probably graham cracker) and bake at 350F for 45 minutes.
Let it cool then refrigerate. Should be cold before serving.