Easy Vegan Key Lime Pie

• Vegetarian

• Produce

  • 1/4 cup Key lime
  • 7 Key limes, zest from
  • 4 Spinach, fresh

• Refrigerated

  • 1 10 oz container Silken tofu, extra firm

• Condiments

  • 1 8 oz container Vegan cream cheese

• Baking & Spices

  • 1 tbsp Agar agar flakes
  • 1/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 1 5.3 oz container Silk vanilla yogurt

• Liquids

  • 1/2 cup Water

Found on namelymarly.com

Ingredients

• 1½ cups graham cracker crumbs
• 2 tablespoons coconut oil, softened
• zest from 7 key limes
• ¼ - ½ cup key lime juice (from 7  fresh key limes)
• ½ cup water
• 1 tablespoon agar agar flakes*
•  ¼ cup sugar
• 8 oz container vegan cream cheese
• 5.3 oz container Silk Vanilla Yogurt
• 10 oz container extra firm silken tofu
• 4-5 fresh spinach leaves (for color, so optional)
• Topping: Dairy-free Whipped Topping and Raspberries

Directions

• Spray your pie pan with vegetable spray. Combine the graham cracker crumbs and coconut oil in a bowl. Stir to combine. Press into prepared pie pan. Create vegan jello mix by combining the lime zest, lime juice, water, agar flakes and sugar in a small saucepan. Bring to a low boil over medium to medium-high heat. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and allow to cool for a minute before placing in the fridge to cool further. In a food processor combine the vegan cream cheese, Silk Vanilla Yogurt, silken tofu, and spinach. Pulse until smooth and creamy. Fold cooled lime jello mixture into the yogurt mixture and whip until smooth. Pour into your prepared pie crust. Refrigerate until set, at least one hour, preferably two. Serve with dairy-free cream whipped topping and fresh raspberries.