By: Sandy DeFino
1 pkg. firm silken tofu
1/2 cup soaked raw cashews
(soaked 4-6 hrs and drained)
1/4 cup sugar or sweetener of your choice
1 cup prepared Vegg
1 tsp. nutmeg
1 tsp. vanilla
1 cup almond milk
1 tsp. agar-agar powder
Pre-bake a pie crust at 400F for 14 minutes (ours was frozen, but homemade should work too).
In a food processor or blender, combine tofu, cashews, sugar, Vegg, nutmeg and vanilla.
Stopping to scrape the sides as necessary, combine until creamy.
Bring almond milk to a boil, whisk in agar-agar powder and continue to whisk as the mixture boils for 4-5 minutes.
Add the almond milk mixture to the mixture in the food processor and run it to incorporate everything into a thick, creamy filling.
Pour the filling into your prepared pie crust and refrigerate for several hours.