It’s October, which means that it’s fall, which means that it’s almost Halloween, which means that we are solidly into pumpkin (#psl) season! To celebrate my friend Carissa’s birthday, I decided to try making a vegan pumpkin pie. After all, she’s the one who inspired the veganism in the first place!
Some things I’m learning about vegan baking that are blowing my mind:
- Soaked cashews can be blended to fake a rich, creamy texture (like a slightly less dense version of cheesecake). You soak them in advance in water to make them easier to blend.
- Refrigerated coconut cream (the creamy portion from a can of regular coconut milk) can be whipped into a scrumptious, fluffy, whipped cream.
- Refined coconut oil is a great substitute for butter — unlike regular coconut oil, it has less of a coconut flavor and therefore doesn’t overpower a dish. (If you love the taste of coconut in everything, you can also use regular coconut oil instead!)