Topping: Dairy-free Whipped Topping and Raspberries
Spray your pie pan with vegetable spray. Combine the graham cracker crumbs and coconut oil in a bowl. Stir to combine. Press into prepared pie pan.
Create vegan jello mix by combining the lime zest, lime juice, water, agar flakes and sugar in a small saucepan. Bring to a low boil over medium to medium-high heat. Reduce heat to a simmer and cook for 5 minutes.
Remove from heat and allow to cool for a minute before placing in the fridge to cool further.
In a food processor combine the vegan cream cheese, Silk Vanilla Yogurt, silken tofu, and spinach. Pulse until smooth and creamy.
Fold cooled lime jello mixture into the yogurt mixture and whip until smooth. Pour into your prepared pie crust.
Refrigerate until set, at least one hour, preferably two.
Serve with dairy-free cream whipped topping and fresh raspberries.
*Agar agar flakes can be purchased in most health food stores. It's made from algae and has been used for years to create a jelly-like substance. It requires heat to dissolve.