cosmo105
03-04-2007, 08:59 PM
verdict: holy shit!
1 (12 1/3) ounce package mori-nu firm silken tofu (lite works too)
8 oz soy cream cheese (tofutti non-hydrogenated is perfect, other brands would work too i'm sure)
1/2 cup key lime juice (i had to juice 16 of the little fuckers, that's 32 halves, to get this much)
2 tsp freshly grated lime rind
2 4 oz packages of mori-nu mates vanilla pudding mix (has to be this brand)
1 tbs liquid sweetener, to taste (i ended up using 2 tbs of agave nectar because my boyfriend's from the south)
1 pie crust - either graham cracker or baked pastry
drain tofu of any excess water, then blend with lime juice in a blender or food processor until creamy and smooth.
add the rest of the ingredients (except crust, duh) and blend until mixed. at this point you might want to transfer it to a bowl and mix it with an electric hand or stand mixer.
pour the mixture into the crust and let it chill for 2-3 hours. it sets up nice and firm, and is also great for small pie crusts for individual deserts.
recipe originally on vegweb. even non-vegans will wet themselves for it. you could use packaged key lime juice, but i think the fact that i made it fresh made a difference. it wasn't very difficult to make, and whole foods sells frozen vegan pastry crusts in regular and whole wheat that are quite delish. arrowhead mills makes graham cracker crusts that work well too, but they're not always in stock. you can make your own graham cracker crust pretty easily by mashing up the crackers into crumbs and mixing it with a little oil or Earth Balance and pressing it against a pie pan, but it's hard to find crackers without honey. anyway, this was an awesome recipe and totally hit the spot for the key lime pie lovers like me, my boyfriend and a friend that can't have dairy for whatever reason.
1 (12 1/3) ounce package mori-nu firm silken tofu (lite works too)
8 oz soy cream cheese (tofutti non-hydrogenated is perfect, other brands would work too i'm sure)
1/2 cup key lime juice (i had to juice 16 of the little fuckers, that's 32 halves, to get this much)
2 tsp freshly grated lime rind
2 4 oz packages of mori-nu mates vanilla pudding mix (has to be this brand)
1 tbs liquid sweetener, to taste (i ended up using 2 tbs of agave nectar because my boyfriend's from the south)
1 pie crust - either graham cracker or baked pastry
drain tofu of any excess water, then blend with lime juice in a blender or food processor until creamy and smooth.
add the rest of the ingredients (except crust, duh) and blend until mixed. at this point you might want to transfer it to a bowl and mix it with an electric hand or stand mixer.
pour the mixture into the crust and let it chill for 2-3 hours. it sets up nice and firm, and is also great for small pie crusts for individual deserts.
recipe originally on vegweb. even non-vegans will wet themselves for it. you could use packaged key lime juice, but i think the fact that i made it fresh made a difference. it wasn't very difficult to make, and whole foods sells frozen vegan pastry crusts in regular and whole wheat that are quite delish. arrowhead mills makes graham cracker crusts that work well too, but they're not always in stock. you can make your own graham cracker crust pretty easily by mashing up the crackers into crumbs and mixing it with a little oil or Earth Balance and pressing it against a pie pan, but it's hard to find crackers without honey. anyway, this was an awesome recipe and totally hit the spot for the key lime pie lovers like me, my boyfriend and a friend that can't have dairy for whatever reason.