Banana Cream Pie (vegan)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup vegan sugar
• 5 tablespoons arrowroot
• 2 cups soymilk (non-dairy)
• 1/2 teaspoon sea salt
• 1 teaspoon banana extract
• 1/2 lb firm tofu
• 2 ripe bananas
• 2 tablespoons coarsely chopped almonds (roasted)

Recipe

• 1 prepare your favorite single pie crust and blind bake it. then cool it thoroughly. i included the blind baked pie crust i used in the above description.
• 2 mix the sugar and arrowroot flour in a saucepan. then stir in the non-dairy milk and salt.
• 3 cook over medium heat, stirring constantly, until very thick.
• 4 remove from the heat and stir in the banana extract. drain the tofu and blend in a food processor until creamy and smooth.
• 5 add the creamed tofu to the pudding.
• 6 i used a hand blender to mix to make sure it was totally smooth.
• 7 put the cooled pudding into your cooled pie crust.
• 8 cut the two bananas into thin slices and place on the top of the pie. you can also place one on the crust or both if you like.
• 9 roast the almonds in a 375°f oven for about 8 minutes, but watch them, they brown fast!
• 10 once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours.
• 11 bon appetit!