Ingredients:
* 1
container of vegan cream cheese (I prefer Tofutti)
* 1
Tbsp. lemon juice
* about
12 oz. firm tofu (2/3 of a 15 oz. package)
* 1
cup granulated white sugar
* 1
tsp. vanilla extract
* 1 container
vegan raspberry yogurt (I prefer Wholesoy)
* 1/4
tsp. cinnamon
* 1/8
c. vanilla soymilk
* vegan
graham cracker crust
* raspberry
pie filling to top
* fresh
raspberries to garnish
Directions:
Preheat oven to 400 degrees. Crumble tofu by hand and then put
into a blender along with all pie ingredients. Blend until completely smooth-
this will be relatively thick. Pour into pie crust and bake for 45 minutes to 1
hour or until a golden 'skin' has formed on the top. Remove from oven and refrigerate
several hours until cold. Top with a thin layer raspberry filling and sprinkle
fresh raspberries on top of that. Delicious!
Serves: 6-8
Preparation time: 15-20 min.