Blend all the ingredients for the filling until smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure everything is well combined. Adjust the sweetness and lemon flavor according to your preference by adding more sweetener or lemon juice if desired.

Line the bottom of a 8x8” square pan or a 7” round pan with a layer of vegan-friendly biscuits, covering the entire surface. You may need to break the biscuits into smaller pieces to fit them properly.

Pour a layer of the lemon tofu mixture over the biscuits, spreading it evenly to cover them completely.

Repeat the process, layering biscuits followed by the lemon tofu mixture until you have used up all the ingredients. Be sure not to press the cookies too firmly so that the layer of lemon mixture remains visible. The number of layers will depend on the size of your pan and the thickness of each layer.

Finish the top layer with a generous amount of the lemon tofu mixture and smooth it out.

Cover the pan with plastic wrap or foil and place it in the freezer for at least 4-6 hours or overnight, until the cake is firm and set.

Once the dessert is frozen and set, remove it from the freezer and let it sit at room temperature for a few minutes to slightly soften.

Cut the lemon icebox cake into slices and serve chilled. You can garnish it with some vegan whipping cream.

Keep the cake in the freezer.