Paula Deen's Sausage Pie Veganized

Every year I would make this pie

http://www.foodnetwork.com/recipes/paula-deen/rons-tybee-island-sausage-pie-recipe/index.html

for Christmas morning. It was so good I even made extra for family. Now that I'm on a plant based diet, I wanted to try to recreate it. While it wasn't a smashing success, it was close. With some tweaking, and actually following the recipe, I should get it next year. The original recipe calls for 3 oz of cream cheese. I should have read that before hand. I used 8. (Tofutti I cream cheese). It was very creamy!

1 frozen deep dish pie crust
1 package of Gimme Lean sausage style
1 package firm tofu, drained and cut into pieces
1/4 cup nutritional yeast
3 oz vegan cream cheese
1/2 teaspoon turmeric powder
Salt and pepper
1 squirt of yellow mustard.
1/2 a large onion, chopped
1/2 cup almond or soy milk. I used almond.
Handful or 2 of Daiya cheddar shreds.
Poke a few holes in the thawed pie crust. Pre-bake pie crust on 400 degrees for 10 min.

In a food processor blend the tofu, nutritional yeast, salt and pepper, turmeric, mustard and milk. Blend until smooth. Mine was still thick, like a thick batter.

Heat vegan sausage and onions until sausage has browned.

In a large bowl combine everything and mix well.

Add mixture to the pie crust and bake 30 minutes or until the top is set.

Let it cool a few minutes before serving.