Vegan Pecan Pie Recipe Silken Tofu

However doesn t need to be frozen it is shelf stable and packed in a carton that keeps it preserved and will last forever in your cupboard.

Vegan pecan pie recipe silken tofu. Now grab a food processor or blender. Bake for 30 minutes then reduce the oven temperature to 160 c 320 f and bake for a further 25 30 minutes until the edges are cooked. A healthy vegan take on a thanksgiving treat.

Add in the pecans and add to pie crust. Silken tofu the kind for this recipe the kind in a shelf stable aseptic box we get mori nu brand here turns into a mushy grainy crumbly mess if frozen. Set your blended mixture aside for a minute and place a pot on the stove.

Scrape down the sides of the blender or bowl as needed until the mixture is fully blended. Silken tofu non dairy milk cornstarch cinnamon vanilla and salt. Add the chopped pecans to the cool filling and fill the prebaked tart case.

Heat up the oven to 180 c 355 f. Simply swap out the eggs for one of my favourite egg replacers silken tofu along with some cornflour cornstarch to set the filling and bob s your uncle. I know it may sound a bit odd to add tofu to a desert but believe me you can t taste it and the tofu creates this silky thick texture you want in a great tasting pecan pie.

This recipe features simple yet bold ingredients like maple syrup and silken tofu to create a decadent dessert. 9 inch vegan pie crust 1 2 cup white sugar 1 2 cup brown sugar 1 2 cup maple syrup 1 tsp the post vegan pecan pie recipe appeared first on tastermonial. I think that this vegan pecan pie is extremely close to the original but better because no eggs or corn syrup.

Preheat the oven to 350º. The addition of maple syrup rum cinnamon and vanilla give my vegan pecan pie an extra level of flavour that is bound to impress both vegans and. To make the filling simply blend the pumpkin puree tofu coconut sugar arrowroot cinnamon nutmeg vanilla and salt in a blender or food processor.