Ingredients

Ingredients (use vegan versions):

1 container of vegan "cream cheese"
1 tablespoon lemon juice
about 12 oz. firm tofu (2/3 of a 15 oz. package)
1 cup granulated white vegan sugar
1 teaspoon vanilla extract
1 container vegan raspberry yogurt (I prefer Wholesoy)
1/4 teaspoon cinnamon
1/8 cup vanilla vegan 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.