• In a pot, combine strawberries, rhubarb, water, sugar, and lemon juice.
• Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• Add the cornstarch slurry to the pot and stir until the mixture thickens.
• Remove from heat and let the mixture cool.
• Reserve 1 cup of the cooled strawberry rhubarb glaze for topping.
• Using an electric mixer, beat the nondairy cream cheese until smooth.
• Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth.
• Pour the cream cheese mixture into the vanilla cookie pie crust.
• Freeze the pie for a few hours until set.
• Before serving, top with the reserved strawberry rhubarb glaze.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Lightly coat a 9-inch (23-cm) pie pan with nonstick spray.

For the crust:

• In a bowl or food processor, combine graham cracker crumbs with canola oil.
• Press the mixture firmly into the bottom and sides of the prepared pan using a spatula or large spoon.

For the filling:

• In a double boiler or microwave, melt the chocolate chips and nondairy butter together.
• Let it cool.
• In a food processor or blender, blend the cooled chocolate mixture, cream cheese, tofu, cocoa powder, maple syrup, sugar, salt, and vanilla.
• Blend until smooth and creamy, scraping the sides as needed.
• Pour the filling into the prepared crust and smooth it out evenly with a spatula.
• Bake for 30 minutes.
• After baking, turn off the oven and leave the cheesecake in the oven for up to 1 hour to cool.
• Refrigerate overnight to allow the cheesecake to set.
• Slice and serve chilled.

• Prepare an 8-inch (20-cm) or 9-inch (23-cm) pie dish and press the raw nut pie crust into the dish.
• In a blender, combine cashews, coconut milk, lemon juice, agave nectar, scraped vanilla bean (or vanilla extract), and 1 tablespoon of lemon zest.
• Purée until smooth.
• If needed, use an immersion blender for a creamier consistency.
• Pour the mixture into the prepared crust.
• Sprinkle the remaining tablespoon of lemon zest on top.
• Refrigerate for several hours until set.
• Garnish with fresh raspberries, blueberries, or strawberries before serving, if desired.
• Keep refrigerated until ready to serve.

• To make the sweetened condensed soymilk: In a saucepan, bring the soymilk and sugar to a simmer over low heat.
• Let it simmer until reduced to 1 cup (235 ml).
• Strain any lumps or solids before using.
• Using an electric mixer, beat together the condensed soymilk, thawed lemonade concentrate, nondairy sour cream, and powdered sugar until smooth and creamy.
• Carefully pour the filling into the prepared pie crust.
• Place the pie in the freezer and let it chill for several hours until firm.
• Serve chilled for a refreshing summer treat!

• Place the avocado flesh, nondairy cream cheese, powdered sugar, lime juice, vanilla extract, and salt in a mixing bowl.
• Use an electric mixer to beat the ingredients until smooth and creamy.
• Pour the mixture into the prepared pie crust.
• Refrigerate the pie until ready to serve.

• Preheat the oven to 350°F (180°C), or 325°F (170°C) if using agave.
• Lightly grease a 9-inch (23 cm) round baking pan with nonstick spray.
• In a food processor, combine the graham cracker crumbs, oil, sugar, and salt.
• Pulse until well combined.
• Press the mixture firmly into the bottom of the prepared pan to form the crust.
• In the same food processor, blend all mousse ingredients until smooth, scraping down the sides as needed.
• Pour the mousse mixture into the crust and level with a spatula.
• For the standard topping, combine all topping ingredients in a small saucepan over medium heat.
• Cook, stirring constantly, for about 3 minutes until the liquid reduces.
• Remove from heat and let cool.
• For the quick topping, combine peanuts and cinnamon in a small bowl, then stir in agave.
• Sprinkle either topping evenly over the filling.
• Bake for 20 minutes (25 minutes if using agave).
• Let the pie cool on a wire rack, then freeze for easier slicing.
• To prepare the ganache, heat the nondairy milk in a small saucepan over medium-high heat until it begins to steam.
• Remove from heat, add chocolate chips, and stir until melted.
• Stir in the maple syrup or agave.
• Drizzle the ganache over the pie before serving or on each individual slice.
• Thaw the pie in the refrigerator for about 1 hour before serving.

• In a small bowl, mix the arrowroot powder and pineapple juice to create a slurry.
• In a medium saucepan, combine the slurry, nondairy butter, sugar, and pineapple chunks.
• Cook over medium-high heat, stirring often, until the mixture thickens and the syrup looks slightly gelatinous.
• Let cool.
• Preheat oven to 375°F (190°C).
• Lightly coat an 8-inch pie plate with nonstick spray.
• In a food processor, grind the macadamia nuts until they release their oil and start resembling a paste.
• Add flour and salt, pulsing to combine.
• Add canola oil and pulse until mixed.
• Add nondairy milk, 1 tablespoon at a time, until a dough forms.
• Shape dough into a disk, then divide into two portions (one slightly larger).
• Roll out the larger piece to just under ¼ inch (6 mm) thick and place it in the pie plate.
• Pour the cooled pineapple filling into the crust, keeping 1 inch (2.
• 5 cm) from the edge.
• Roll out the second dough portion and cover the filling, sealing the edges with your fingers.
• Cut small decorative holes for ventilation.
• Bake for 35 minutes, or until the crust is golden brown.
• Let cool in the pan on a wire rack before serving.