Prep Time 15 minutes
Cooking Time 1 hour
Yields 6 Servings
½ cup raw cashews
14 ounces soft tofu - drained
3 tablespoons cornstarch
3 tablespoons nutritional yeast
1 tablespoon white miso paste
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon onion powder
1 teaspoon olive oil
1 cup chopped smoked tempeh - or your favorite vegan bacon
1 cup vegan shredded cheddar cheese
1 9-inch vegan pie crust
chopped fresh chives - for garnish
Preheat the oven to 350F.
In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder, then blend again until the mixture is very smooth.
In a large bowl, mix the tofu filling with the bacon and cheese. Pour the filling into the prepared pie crust and bake for 45 minutes, until deep golden brown on top.
Cool on a wire rack for 5-10 minutes.
Garnish with chopped fresh chives before serving. Enjoy!