Plant-Based Pies for Fall
Image source: TimeOut.com
Pies for the Holidays
Classic Apple Pie
This recipe uses non-dairy options both in the filling and the pie crust. It maintains the standard apple pie recipe, and you cane easily make these modifications to your own family or go-to recipe!
Normally, pecan pies are made will a filling that requires eggs and a flaky crust made with animal fat/butter. This recipe is innovative and uses firm silken tofu as a substitute for the eggs in the filling. Blind baking (without the filling) your plant-based crust is an easy way to ensure crispiness!
Chai Spiced Sweet Potato Pie
This take on the traditional Southern sweet potato pie uses corn starch as a thickening agent instead of eggs. The flavor is accentuated by the spices, including cardamom!
Classic Pumpkin Pie
The most famous fall pie can be made without eggs and "uses a combination of full-fat coconut milk arrowroot powder or cornstarch to set it. A great alternative for butter in flaky crusts is coconut oil. Top it all off with vegan salted caramel sauce and some chopped nuts extra texture and flavor.
Toasted Coconut Pie
Finding substitutes for eggs is not always straightforward, so the author of this recipe had some trial and error. Silken tofu didn't work for her so she tried firm tofu and some cornstarch. It was a hit!
Although this isn't a pie, we had to share this recipe! It uses vegan cream cheese and replaces the eggs with cornstarch, maintaining the thickness you expect from recipes that use dairy and egg and not compromising on flavor!