Lemon Cashew Cream Pie

My cousin Kelly signed me up for this wicked awesome magazine - the Vegetarian Times (thank you, Kelly!!). In the February issue, Lauren Ulm (author of the awesome blog VeganYumYum) offered a recipe for vegan Key Lime Pie, which sounded awesome. Except I didn't have any limes, and it seemed that my brain was categorically opposed to letting me remember I needed them when I went to the store. And I couldn't find cream of coconut (apparently I was supposed to go to BevMo or something to find this). And I'm not a huge fan of cornstarch, so I replaced that too.... Anyway, here is a mild (and delicious!) variation on the recipe's theme.

Lemon Cashew Cream Pie
(10 servings)

Crust:
1.5 cups crushed vegan graham crackers
1/4 cup earth balance spread, melted (or other suitable vegan butter substitute - check the label)
1/4 cup agave nectar

Filling:
1 cup coconut milk (remember to shake well before opening the can)
1 cup raw, unsalted cashews
7 oz extra firm tofu, drained
1/4 cup fresh lemon juice, plus 1 tbsp
1/4 cup flax seed meal
1/4 cup plus 1 tbsp agave nectar
2 tsp grated fresh lemon zest, plus 1 tsp dried lemon zest

To make the crust-
Preheat oven to 350 F. Stir together the mashed graham crackers, earth balance, 1 tbsp lemon juice, and agave nectar in a bowl. Press mixture into bottom and sides of a 9-inch pie dish. Place crust in the freezer while oven preheats. Bake crust 8-10 minutes. Let cool.

To make the filling-
Put coconut milk, cashews, tofu, lemon juice, flax seed meal, agave nectar, and lemon zest in a food processor; blend until very smooth. Transfer the filling to a saucepan and warm over medium-high heat for 5-7 minutes, stirring constantly, until the filling thickens.
Spread the filling into the crust. Chill 4 hours before serving.

This is a delicious, creamy pie with just a tinge of citrusy delight. Yum yum!