Vegan Pecan Pie Recipe
A healthy vegan take on a Thanksgiving treat. This recipe features simple, yet bold ingredients like maple syrup and silken tofu to create a decadent dessert. This classic will surely have everyone going back for seconds!
- 9-inch vegan pie crust
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup vegan butter/margarine
- 3/4 cup silken tofu
- 1/4 cup unsweetened plant-based milk
- 2 1/2 tbsp cornstarch
- 1/2 tsp salt
- 2 cups of pecan halves
1. In a pot, mix the white sugar, brown sugar, and maple syrup. Cook on medium heat and occasionally stir until bubbles begin to form. Once this happens, stir constantly for about 10 minutes, ensuring it does not over-boil. It should resemble a thick caramel. After 10 minutes, add the margarine. Remove from heat and transfer the mixture into a bowl to cool.
2. In a food processor, add crumbled tofu, plant milk, cornstarch and salt. Puree until smooth.
3. Preheat the oven to 350º. Once the caramel mixture is cooled, add the tofu mixture and vanilla and stir. Add in the pecans and add to pie crust.
4. Bake for around 40 minutes, then remove and store in fridge until it is ready to eat.
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This recipe was inspired by: http://thatssovegan.blogspot.com/2011/11/because-one-pie-is-never-enough.html