Whisk together the flour, sugar, and salt in a medium-large bowl. Add the vegan butter and cut in with a pastry cutter.

It should end up kind of like coarse sand with some larger pieces in it. Mix 4 tablespoons of the ice water with the apple cider vinegar. Add about a third of it to the dough and mix with a spoon. Repeat until you’ve used all the water mixture. The dough should form a soft ball. If all of the dry mixture hasn’t incorporated, add more ice water a teaspoon at a time until it comes together. Wrap the ball in plastic wrap and refrigerate at least one hour.

Roll out the dough between two sheets of plastic wrap, parchment or wax paper until you have an even 12” circle. Remove the plastic or paper and lay it in your 9” pie pan. Fit it so there are no air bubbles under the crust. Now flute the edges and set aside. Or, just buy a prepared crust and save yourself a bunch of time.

Preheat oven to 350ºF.

Crumble the tofu into a food processor bowl or high-speed blender container. Add the remaining filling ingredients and process until smooth and no white tofu bits are visible.