Preheat the oven to 200 C.

Press the crust into the pie pan. Prick it thoroughly with a fork. Pre-bake the crust at 200 C.

Heat a large skillet with 1 Tbsp olive oil on medium heat.

Add the zucchini in a single layer to the skillet. Fry for about 4 minutes per side or until lightly golden on the edges. Remove the cooked zucchini from the pan, set aside.

Add a little oil to the same skillet, add the sliced mushrooms and cook for about 6 minutes or until lightly golden on both sides. Remove the mushrooms from the skillet and set aside.

Add the sliced onions to the same skillet and fry until wilted, for about 5 minutes. Set aside.

Add the silken tofu, cashews, milk, garlic, nutritional yeast, cornstarch, thyme, salt and pepper to a food processor.

Blend until smooth.

Pour the mixture into the pre-baked pie crust. Add the onion, zucchini, and mushrooms and bake for about 35 minutes until lightly golden.

Let cool and serve with some chives on top!