Serves: 6
Time to prepare: 10 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
Filling:
- 2 cups of water
- 1 cup sugar
- 1 pack of silken tofu
- 6 tbsp cornflour
- 1 tbsp vegetable oil
- ½ cup of lemon juice
Topping:
- 1 pack of silken tofu
- 2 tbsp maple syrup
- 2 tsp walnut or rapeseed oil
- 1 tsp vanilla extract
- Pinch of ground nutmeg
Instructions
- Place all the filling ingredients (except lemon juice) in a food processor and blend until smooth.
- Bring to the boil in a saucepan, stirring continuously.
- Allow to thicken and stir continuously for 1 minute.
- Remove from the heat and beat in the lemon juice, until it thickens.
- Pour into the pie crust and chill for 8 hours.
- Place all the topping ingredients in a food processor and blend for several minutes.
- Pour onto the lemon filling and serve immediately.
© With the kind permission of Anness Publishing Ltd from ‘Eating for Health: Vegan Cooking’.
