What’s a gal to do when National Pie Day and the Chinese New Year fall on the same day? I chose to cook until I was exhausted. On and off all day, I went back and forth between making my Vegan Wontons and fashioning up a…
1 Cup cashews
4 oz Tofutti cream cheese
10 oz silken tofu
1 Tbs cinnamon
1 tsp fresh ginger, minced
1/3 C agave nectar
juice of 1 lemon
Keebler Ready Crust Pie Crust (Shortbread)
Soak the cashews in 2 1/2 Cups water and 1/2 teaspoon salt for at least 4 hours, overnight is better.
Cook the plantains, a good description of how to cook them is in this recipe.
Pour salted water off of the cashews and blender all ingredients (except crust)until smooth and creamy. Depending on your food processor or blended, you may want to do it in 2 batches.
Turn filling into the crust and bake at 400° for 10 minutes then reduce oven temperature to 325° and bake an additional 30 minutes.