Combine flour, sugar and salt by either sifting it all or blending at high speed for 3sec

Add margarine and 'cut it in' to flour mixture (or in blender at medium speed; tmx: 5sec speed 5)

Kneading speed and at every round add bit of water until ball forms (all together not more than 3/4c !)

Divide evenly into 2 parts, mine happened to each be 313g

Place each dough ball individually in airtight container and refrigerate for 2 hours or overnight

Add sugars, flax and spices

Add aquafaba (e.g.chickpea brine) and beat till mixture appears fluffy (tmx: 5 sec at speed 4)

Add silken tofu and blend well (tmx speed6)

Cashew milk DIY:

¾c presoaked cashews blended with 1⅓c water till smooth

Roll out refrigerated dough and place into pie plate

Pour very liquid dough into pie crust

Now turn down to 170℃ for 45min (w/out opening door)

Turn off oven leaving pie in 15min longer

Pie is finished when crust is golden and knife comes out clean when inserted into middle of pie

Pie will be 'wobbly'. Moving to a cooler place. It will set more while cooling and become firm enough for cutting in the fridge.

Let cool down for several hours. Refrigerate