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Writer's picturesimplyvegankitchen.com

FROZEN BLUEBERRY PIE



INGREDIENTS:


BLEND:


2 12 oz. Silken Soft Tofu

1 pkg. 4 oz. Vanilla Pudding Mix (Vegan)

1/4 c. Raw Cashews

3 c. Almond Milk, Sweetened

1/4 c. Maple Syrup or Agave

3/4 c. Frozen Blueberries

4 TB Agar Agar Powder, cook slowly in 1 c. water until melted and almost clear


FOR CRUST:


2 cups of Granola, coarsely ground in a food processor

3 TB Vegan Butter, melted

2 TB Maple Syrup or Agave


TOPPING:


1 1/2 c. Fresh Blueberries

1 TB Maple Syrup or Agave

1 TB. Cornstarch + 1/2 c. Water


Mix together & cook in a low medium heat, stir until the cornstarch turned to a purple color


INSTRUCTION:


- Spread the ground granola in a glass dish pan (pyrex) or any big freezer container and press it down for crust.


- Pour the blueberry mixture from the blender


- Freeze for an hour, then add the blueberry topping


- Freeze for 4-6 hours or for freezing overnight, let it thaw for an hour before serving



NOTE:


To make it a sliceable pie, double the measurement of Agar Agar powder

No need to freeze, it just need to be refrigerated.



Here are the images of the ingredients I used:













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