recipes

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Line a baking sheet with parchment paper or aluminum foil.
• Spread the nuts in a single layer on the baking sheet.
• Bake for 5 to 7 minutes, watching carefully to prevent burning.
• Remove from the oven and let cool until safe to handle.
• Mix the roasted nuts with caramel sauce, heating the caramel if necessary for easy coating.
• Distribute the caramel nut mixture evenly into each tart shell.
• Melt the chocolate chips in a microwave-safe bowl, stirring occasionally to prevent scorching, or use a double boiler.
• Drizzle the melted chocolate over each tartlet in a sweeping motion for a striped effect.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9-inch (23-cm) pie plate with nonstick cooking spray.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Add the oil and milk, stirring with a fork or fingers until a crumbly dough forms.
• If too dry, add 1 tablespoon of milk at a time.
• Drop crumbs of dough evenly into the pie plate and press firmly to form a crust.
• Arrange the pear slices in an overlapping pattern, leaving ½ inch (1.
• 3 cm) around the edges.
• Sprinkle with raw sugar.
• Bake for 20 minutes.
• While the galette bakes, prepare the pudding.
• In a small saucepan, whisk together milk, cornstarch, sugar, and salt.
• Cook over medium heat for 5 minutes, whisking constantly, until the mixture thickens.
• Stir in the vanilla extract and nondairy butter.
• Set aside.
• After the first 20 minutes of baking, pour the pudding over the pears, avoiding the edges.
• Bake for another 20 minutes, until the edges are golden brown and the pears are fork-tender.
• Let cool on a wire rack before serving.

• In a pot, combine strawberries, rhubarb, water, sugar, and lemon juice.
• Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• Add the cornstarch slurry to the pot and stir until the mixture thickens.
• Remove from heat and let the mixture cool.
• Reserve 1 cup of the cooled strawberry rhubarb glaze for topping.
• Using an electric mixer, beat the nondairy cream cheese until smooth.
• Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth.
• Pour the cream cheese mixture into the vanilla cookie pie crust.
• Freeze the pie for a few hours until set.
• Before serving, top with the reserved strawberry rhubarb glaze.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a large bowl, use an electric mixer to beat together the nondairy cream cheese, pumpkin purée, brown sugar, granulated sugar, arrowroot powder, cinnamon, ginger, nutmeg, and cloves until smooth.
• Pour the filling into the graham cracker pie crust.
• Place a pan of water (about 1 inch [2.
• 5 cm] deep) on the bottom shelf of the oven to help prevent cracking.
• Place the pie on a baking sheet and set it on the top rack of the oven.
• Bake for 45 minutes.
• Remove the pie from the oven and allow it to cool.
• Refrigerate until ready to serve and to help it set further.
• Serve chilled, topped with nondairy whipped topping for an extra special treat.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Lightly coat a 9-inch (23-cm) pie pan with nonstick spray.

For the crust:

• In a bowl or food processor, combine graham cracker crumbs with canola oil.
• Press the mixture firmly into the bottom and sides of the prepared pan using a spatula or large spoon.

For the filling:

• In a double boiler or microwave, melt the chocolate chips and nondairy butter together.
• Let it cool.
• In a food processor or blender, blend the cooled chocolate mixture, cream cheese, tofu, cocoa powder, maple syrup, sugar, salt, and vanilla.
• Blend until smooth and creamy, scraping the sides as needed.
• Pour the filling into the prepared crust and smooth it out evenly with a spatula.
• Bake for 30 minutes.
• After baking, turn off the oven and leave the cheesecake in the oven for up to 1 hour to cool.
• Refrigerate overnight to allow the cheesecake to set.
• Slice and serve chilled.

• Prepare an 8-inch (20-cm) or 9-inch (23-cm) pie dish and press the raw nut pie crust into the dish.
• In a blender, combine cashews, coconut milk, lemon juice, agave nectar, scraped vanilla bean (or vanilla extract), and 1 tablespoon of lemon zest.
• Purée until smooth.
• If needed, use an immersion blender for a creamier consistency.
• Pour the mixture into the prepared crust.
• Sprinkle the remaining tablespoon of lemon zest on top.
• Refrigerate for several hours until set.
• Garnish with fresh raspberries, blueberries, or strawberries before serving, if desired.
• Keep refrigerated until ready to serve.

To make the glaze:

• In a saucepan, combine the water, mashed strawberry pulp, sugar, and cornstarch.
• Bring to a boil over medium heat and cook for about 2 minutes, or until thick and translucent.
• If desired, add a few drops of red food coloring for a vibrant glaze.
• Set aside to cool.
• Slice large strawberries in half, and leave smaller strawberries whole.
• Once the glaze has cooled, toss the strawberries with the glaze to coat evenly.
• Pile the glazed strawberries into the graham cracker pie crust.
• Chill the pie in the refrigerator for a few hours before serving.
• Serve with a dollop of nondairy whipped topping, if desired.

• To make the sweetened condensed soymilk: In a saucepan, bring the soymilk and sugar to a simmer over low heat.
• Let it simmer until reduced to 1 cup (235 ml).
• Strain any lumps or solids before using.
• Using an electric mixer, beat together the condensed soymilk, thawed lemonade concentrate, nondairy sour cream, and powdered sugar until smooth and creamy.
• Carefully pour the filling into the prepared pie crust.
• Place the pie in the freezer and let it chill for several hours until firm.
• Serve chilled for a refreshing summer treat!

• Preheat the oven to 375°F (180°C or gas mark 4).
• Lightly grease a 9-inch (23-cm) pie dish.
• To make the crust: In a mixing bowl, combine the flour, baking soda, and salt.
• Set aside.
• In a large bowl, cream together the nondairy butter and both sugars using an electric mixer.
• Add the molasses and vanilla, and continue beating until smooth.
• Slowly add the flour mixture and mix until combined.
• Fold in the chocolate chips.
• Press the cookie dough into the prepared pie dish, covering the bottom and sides.
• Bake for 20 to 25 minutes, or until golden brown.
• Remove from the oven and allow to cool completely.
• While the crust cools, make the filling: Beat together the nondairy cream cheese, powdered sugar, ground cashews, and vanilla using an electric mixer.
• Spread the filling evenly into the cooled cookie crust.
• Refrigerate the pie to chill before serving.

• Place the avocado flesh, nondairy cream cheese, powdered sugar, lime juice, vanilla extract, and salt in a mixing bowl.
• Use an electric mixer to beat the ingredients until smooth and creamy.
• Pour the mixture into the prepared pie crust.
• Refrigerate the pie until ready to serve.