By Samantha Mills, Novel Eats
1/2 cup fresh key lime or regular lime juice (or use lemon juice for a lemon pie)
1 12.3-ounce package Mori-Nu firm silken tofu
8-ounce package vegan cream cheese
2 teaspoons freshly grated lime peel
2 4-ounce packages Mori-Nu Mates vanilla pudding mix (must be this brand; it’s made to go with the tofu)
1 tablespoon agave nectar or other liquid sweetener, to taste
1 9-inch baked pastry shell or 1 9-inch graham cracker crust (Keebler’s pie crust is vegan)
1. Before you cut up your limes to squeeze the juice from them, grate a couple of limes or so until you have about two teaspoons of grated lime peel.
2. Cut the limes in half, then squeeze them using a citrus juicer into a measuring cup until you have half a cup of lime juice.
3. Drain any excess water from the tofu. Blend tofu and lime juice in a processor or blender until creamy and smooth.
4. Add the rest of the ingredients except for the pie crust, and blend again until smooth.
5. Pour the mixture into the pie shell.
6. Then chill two to three hours, until firm, or overnight.
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