I find that almond milk thickens up nicely when it’s heated on the stove. I found this by accident when making a sauce, but there were other things in it. You can also puree (in a powerful blender) raw cashews that have been soaked in water. That’s the base for a lot of vegan cheesecakes, and the texture is awesome!
Here is a page for vegan thanksgiving recipes…
And a couple pumpkin pie recipes…
Preheat oven to 350 degrees F.
Have ready, one 9″ unbaked pastry crust
Blend in blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.
Eat to live recipe:
OAT PIE CRUST
1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat pastry flour (optional)
2 tablespoons olive oil
2 tablespoons water
1 15-ounce can of pumpkin
1/2 cup date sugar*
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
1 10-ounce pkg soft tofu
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
Preheat oven to 425 degrees.
Pie Crust: Mix oats, almonds and flour. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish.
Pie Filling: In a blender combine the pumpkin and date sugar.* Add raisins, spices, arrowroot powder, and tofu. (Some like more spices; individual preference.) Blend until smooth. Pour mixture into pie shell and bake for 15 minutes then lower heat to 350 degrees. Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 60 minutes.
While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.
Serve slightly warm or cold with a dollop of Cashew Cream.