Post Punk Kitchen Forum

Seems like that shouldn't be so hard, right? My Google skills are letting me down on this.

Could you sub cashew cream for tofu in a recipe like this? Would it be 1-to-1?

Here's the VwaV version for reference:

http://veganexplosion.wordpress.com/201 ... -silk-pie/

Thanks!

How about a cashew based PB cheesecake, maybe? I feel like tofu is what makes those pies sorta light and fluffy which you wouldn't be able to achieve with something else. Or a PB pudding pie using almond or rice milk thickened with cornstarch and some agar with peanut butter added in.

although, i think with all that agar, it's going to set up no matter what you do, so subbing cashew cream might work, but it might also be expensive to try out.

I was at a potluck recently and someone brought this PB pie, it was tasty! It does have a slight banana taste to it though, just FYI.
http://chocolatecoveredkatie.com/2012/0 ... utter-pie/

here's a non vegan recipe for pb pudding that you could adapt with coconut milk and almond milk and then maybe to make it into a pie, boil a tsp of agar powder with the milk.
http://www.epicurious.com/recipes/food/ ... ngs-350968

These both look really promising - thanks!