• ½ block tofu
• Juice of ½ lemon and zest
• ½ cup maple syrup
• 1 cup full fat coconut yogurt
• 1 tbsp vanilla extract
• 1/3 cup kitehill cream cheese
• 1/3 cup vanilla cashew butter
• ¼ cup raw cashews, soaked
• ¼ cup plant milk
• Pinch of salt
• Crust:
• 1 sleeve graham crackers
• ¼ cup melted butter (v)
• ¼ cup brown sugar
1.
Preheat oven to 350 F.
2.
In a blender, add cashews and milk and blend until smooth. Add the rest of the filling ingredients and blend again until combined.
3.
In a large bowl, add butter and brown sugar and mix. Crush graham crackers and add to the bowl, if mixture is too wet add more crushed graham crackers. Press into a pie pan.
4.
Add filling and bake for 30 minutes. Remove and allow to cool, refrigerate for at least 1 hour.
5.
Use toppings of your choice, enjoy!