The original recipe came from the blog Voraciouseats.com which became VeganNoMore.com. Sadly, both sites are now gone and there is no link to direct you to or name I can give credit to. If anyone knows the name of the recipe originator, I would love to give credit where credit is due, and to send her my heartfelt thanks!
This is as close to my beloved Buttermilk Pie recipe as I have come since giving up eggs. Enjoy!
1 box of Silken Tofu, extra firm
¼ cup softened butter (can substitute vegan butter)
¾ cup buttermilk (can substitute ¾ c coconut milk + 4 tsp apple cider vinegar, mix and let curdle)
1 tsp vanilla
5 Tbsp flour
1½ cups sugar
pinch of salt
1 unbaked pie shell
In blender or food processor combine the tofu, butter and vanilla. Blend until completely smooth with no lumps or grittiness.
Add the buttermilk and the flour and blend again until completely smooth.
Add the sugar and a pinch of salt and blend completely together. A little grittiness from the sugar is OK.
Pour into the pie shell and bake at 325° for 1 hour. Check at 45 minutes to make sure that it isn't getting too brown on top. It should be a pretty caramelized color when done. (For high altitudes, try either baking longer or increasing oven temperature to 350° to get the nice caramel color on top.)
When you remove it from the oven, it will be jiggly in the center, but don't worry. Let it cool, then put in the fridge overnight.
Yum, Yum, eat 'em up!
hi Nancy! I cannot tell you how long I've been searching for a vegan version of my favorite pie,thank you SO much for sharing. Could you tell me if silken tofu is a must? I have regular, extra firm tofu in my fridge, would that work?
ReplyDeleteI can't really say for sure, but what I CAN say is that I know that Silken Tofu, extra firm, works perfectly. I hope you enjoy this recipe as much as we do. I'm looking forward to a very nice slice on Thanksgiving next week.
DeleteThank you so much for the prompt response! I think I will pick up some silken tofu just to be safe! My family is SO excited to have buttermilk pie again. Thanks again for sharing, I will let you know how it goes. :)
DeleteDo you think that I could use soy milk instead will the cocuut milk taste like cocunut
ReplyDeleteI haven't actually tried it with the coconut milk. Since I'm not a vegan, I go with actual buttermilk. The original recipe called for coconut milk. Adding the vinegar to coconut milk will curdle it- like buttermilk. I don't know if that happens with soy milk. It might be worth the experiment. If the soy milk doesn't curdle, I wouldn't use it. Let me know how it turns out! Good luck!
DeleteI made this recipe for Thanksgiving and I used soy with vinegar, it worked very well. It didn't brown on top, however, but that is probably because I used regular tofu instead of Silken.
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