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Shabbat Recipes
Passover Recipes
Shavu‘ot Recipes
Rosh HaShanah Recipes
Hanukkah Recipes
Tu BiShvat Recipes
Purim Recipes

Ingredients:

• 16 ozs cream cheese (plain, vegan, such as Tofutti)
• 1 tbsp lemon juice
• 12 ozs firm tofu (⅔ of a 15 oz. package)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 6 ozs yogurt (vegan raspberry)
• ¼ tsp cinnamon
• ⅛ cup vanilla (flavored soymilk)
• Graham cracker crust (vegan)
• Pie filling (raspberry pie filling to top)
• Raspberry (fresh, garnish)

Directions:

1. Preheat oven to 400°F (200°C).
2. Crumble tofu by hand and then put into a blender along with all pie ingredients.
3. Blend until completely smooth- this will be relatively thick.
4. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
5. Remove from oven and refrigerate several hours until cold.
6. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.