Post Punk Kitchen Forum

My son is allergic to soy and I was wondering if anyone had a suggestion for what I could use to replace silken tofu in pie recipes. I just got Vegan Pie in the Sky and would love to make some of the creamier pies but they all seem to have silken tofu. I was thinking that maybe a think cashew cream or thickened up coconut yogurt (though that adds a tart flavor) but I would love other ideas. We've gotten pretty good at our vegan soy replacements but it is really a challenge!

Maybe thicken some almond milk with agar??

Tell us what recipes in particular. Different recipes will probably require different subs.

you could also try almond or coconut based yogurts

I was thinking the cheesecakes, specifically the pumpkin pie. Would also love ideas on what to use for a quiche. Thanks.

You could try this cashew based cheesecake http://www.veganbaking.net/cakes/196-cr ... cheesecake And I also have a cheesecake recipe on my blog that uses cashews & beans http://magicjelly.com.au/blog/2012/07/v ... heesecake/ Either idea could be adapted to whatever flavour you like.

Or i reckon you could blend some cashews into some sort milk to thicken it, probably it'd even taste nicer than tofu. Blended silken tofu isn't really that thick. I don't have the book :( but you might be able to just use coconut milk (or whatever) and slightly increase a thickening ingredient in the recipe (agar, starch et al)
For quiche try chickpea flour, like this http://bittersweetblog.wordpress.com/2010/05/24/real-vegans-eat-quiche/

Thanks everyone. I think I will go with a homemade cashew cream cheese and see how that works. Thanks so much for the quiche recipe, I'm going to try it!

I made a cashew based filling for pumpkin pasties once. I haven't tried it in a pie, but i bet this plus the agar in the pie book recipe would yield good results

http://dumbledoresveganarmy.wordpress.c ... n-pasties/