Vegan avocado lemon pie

Treat yourself to a refreshing, zesty dessert that’s as nourishing as it is delicious! This no-bake Lemon Avocado Tofu Pie combines creamy avocado, protein-rich tofu, and citrusy brightness for a silky, decadent treat with a light, summery twist. A crunchy vanilla cookie crust pairs perfectly with the luscious filling, making it an ideal dessert to impress guests—or to keep all to yourself.

Print the recipe

Ingredients

SERVINGS:

Calories: 250 Protein: 7 g

FOR THE PIE CRUST

3.5 oz vegan vanilla cookies
0.25 cups dairy-free butter or coconut oil

FOR THE FILLING OF THE PIE

1.0 blocks firm tofu
1.0 large avocado
.25 cups coconut oil
.25 cups agave or other sweetener to taste
2.0 tbsp. plant-based milk
.33333 cups lemon juice
2.0 tbsp. lemon zest

Preparation

To prepare the crust, crush the cookies until you get a fine powder.
In a medium bowl, mix the powdered cookies with the butter or coconut oil until you get a paste.
Add this paste to a pie mold, and spread it over the entire surface. Compact it very well, until it is rigid. Freeze the crust while you prepare the filling.
For the filling, blend all the ingredients except the lemon zest. It will probably take a little work because it is a pasty mixture, but be patient! To create a smooth, soft, and thick mixture without lumps, stop the blender suddenly and stir gently with a spoon.
Add the lemon zest to the mixture, and stir. Pour the mixture over the frozen pie crust, and spread it over the entire surface. Freeze for 3 hours.