wefoughtharder (wefoughtharder) wrote in vegancooking,

Firm, No-Tofu, No-Enrg, Sweet Potato Pie?

I would like to make a sweet potato pie without blending any tofu and without using any "egg replacer".  I remember my dad talking about how one year he tried to make his sweet potato pie suitable for me to eat, and he used coconut milk and left out the eggs, but thickened the pie filling with a bit of flour.  I can't get ahold of him to get the exact recipe, and I want to make it.......right now.  Theoretically, do you vegan baking experts think that this would work? Every single year I search for a pumpkin pie recipe that doesn't come out like soft custard and I'm disappointed, so I thought I might have better luck with an actually solid pie if I used sweet potatoes.  

Tips, suggestions, warnings against using coconut milk and flour instead of tofu or egg replacer?

Edited to add: 

I love how raw cheezecakes stand up and are so firm.  would cooking and then cooking a cashew or macadamia nut puree result in disaster?

Tags: desserts-pie, holiday food-thanksgiving, vegetables-sweet potatoes/yams
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