What You'll NeedIngredients
- 8 oz. tofu cream cheese
- 30 oz. (3 3/4 cups) canned pumpkin pie mix
- 1 1/4 cup raw cashews
- 3 tbsp lemon or orange juice (optional)
- 2 tsp cinnamon (optional)
- 2 graham cracker pie crusts
Equipment
- Water, warm and salted
- Bowl
- Blender or food processor
- Spatula
- 2 pie tins
- Knife
Directions
1. Soak the cashews for at least six hours in a bowl of warm, salted water; this makes them soft and easy to break apart. Preheat your oven to 375ºF (191ºC).
2. Place the pumpkin pie mix, tofu cream cheese, lemon juice and cashews into a blender. Reserve 15 to 20 cashews to use later as the pie topping. Lock the blender's lid on, then blend the mixture on high. Take off the lid and stir the mixture with a spatula.
3. Fit the graham cracker pie crusts into pie tins. Pour the blender's contents into the pie crusts, then even out the tops with the spatula.4. Place the leftover cashews on top of each pie, decorating however you prefer.
5. Place the pies into the oven and bake for 30 minutes. Let the pies set in your refrigerator. After they have set, cut them into slices and serve.
Tips
Drizzle maple syrup on top of the pie for added sweetness.- Pair this dessert with vegan ice cream.
