Graham or Cookie Crust

This is a very versatile recipe – a great base for creamy bars or pies. Make with gingersnaps (Anna’s brand!) to use as a base for cheesecake.

1 3/4 cups (10 oz.) graham crackers, ginger snaps, vanilla cookies, etc.
3 tbsp sugar (if using grahams. 2 tbsp if using cookies)
4 tbsp melted butter, coconut oil, or canola oil
1 tbsp nondairy milk

Pulse the cookies and sugar in a food processor until they become crumbs, but not completely smooth. Drizzle in the oil and milk and pulse a few times to moisten throughout. The mixture should still look like a bowl of crumbs, but should hold together when pinched or pressed. I have made the mistake of adding liquid until the mix because smooth – makes the consistency all wrong after being baked. Press into a greased pie plate or springform pan, and bake at 350* for 8-10 minutes, until firm, or use as directed.

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