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No-Bake Easy Fruit Tart

by Gloria Kim

1 cup pineapple juice
1/4 cup cashew pieces (1/3 cup if whole pieces) soaked for a few hours (no need to soak if using a good blender)
1/2 cup light honey or agave
1/2 tsp vanilla extract
1/4 tsp salt
16 oz. package firm tofu (~2 cup soft tofu will make a mushier texture)
zest from 1/2 of a medium sized lemon
1 tbsp fresh lemon juice
1 tsp agar-agar powder (or 4 tbsp agar flakes)
2 graham cracker pie crusts or 12 mini pie shells
seasonal fruit

Drain tofu and gently squeeze out excess water. Blend 1/2 cup pineapple juice with cashews until very smooth. Add rest of ingredients except for the remaining juice and agar, and blend well.

In a small saucepan, stir agar agar into remaining 1/2 cup juice. Boil 1 minute, stirring constantly.

Add agar mixture to tofu and blend until smooth. Chill until firm (or refrigerate 4-5 hours)

Spread tofu mixture onto crust and top with berries or other fruit.

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