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Any vegan folks here know if this recipe will survive freezing?


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I'd like to make this ahead, and I know that if I were using regular cream cheese and eggs to make the custard, that it would be just fine to freeze. Not sure about the tofu and the....fake (sorry, but I'm not sure what the correct wording is...artificial? substitute? :confused:) cream cheese.

 

http://vegetarian.about.com/od/desertrecipes/r/pumpkincustard.htm

 

Thanks!

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