BOSTON VEGAN PIE

INGREDIENTS

• 6 oz silken tofu drained
• 1 generous pinch salt
• 1 tsp vanilla extract
• 1 cup cup soy milk divided
• 1/2 tsp lemon juice
• 1/8 tsp almond extract
• 1/2 tsp agar powder
• 1/2 cup sugar
• 1 Tbs cornstarch
• 2 Tbs coconut oil room temperature

INSTRUCTIONS

1. In a blender, combine the tofu, salt, vanilla extract, lemon juice and almond extract. Use a rubber spatula to scrape down the sides. Set this aside for a moment. 
2. In a small saucepan, combine 1/2 cup of the soy milk and the agar powder. Bring the mixture to a boil over medium-high heat and cook for 30 seconds. Reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Stir in the sugar.
3. In a measuring cup, whisk together the remaining 1/2 cup of soy milk and the cornstarch. Slowly pour this into the simmering soy milk mixture and stir constantly until thickened, about 5 minutes. 
4. Add the coconut oil and stir until melted. Scrape the cooked mixture into the blender with the tofu. Puree until everything is very smooth. Scrape the sides down with a rubber spatula occasionally. 
5. Prepare the ganache. 
6. When the filling feels firmer to the touch, unwrap the inverted cake layer and carefully slide it onto the pie so it's centered on top of the filling.