In a food processor, combine the flour, salt and butter. Then pour in the water, 1 tbsp. at a time, until the dough forms.

Form the dough into 2 balls, place on a sheet of parchment paper, and put in the fridge for 1 hour. (You will use 1 ball for this recipe - save the other and make another pie!)

Soak the cashews in hot water for a few minutes (I wait about 10) - if you have a very high-powered blender or Vitamix you can skip this step.

Heat the oven to 400 degrees.

In a skillet, cook the onion, shallots and garlic for about 5 minutes, stirring often.

Add the red bell pepper, asparagus and spices, and cook for 5-8 more minutes.

Remove the dough from the fridge. Place one ball on a sheet of parchment paper, and roll out to form the pie crust. Carefully lift the pie dough off the parchment paper and place into your pie pan. Then take a fork and make several holes on the sides and bottom of the crust.

Pour the asparagus mixture onto the pie crust.

If you soaked the cashews, drain the water off of them. Drain the tofu. Place the tofu, then the cashews, then the yeast in your blender. Top with 1 c. water. Blend on high for about a minute, until creamy.

Pour the tofu-cashew mixture on top of the asparagus. Bake, uncovered, for 50 minutes, until top is golden.