Vegan Pecan Pie by Namely Marley (cropped).

July 12th is National Pecan Pie Day. Yes, we can make it Vegan!

If you love to bake and think you can’t go vegan because you will have to give up the tastes you love do I have great news for you. Vegan is totally, absolutely delicious. I have actually had guests shake their heads in disbelief that what I had just served them was totally free from animals products. One actually searched my kitchen!

NAMELY MARLEY

First off, let’s start with that awesome vegan pie maker, Namely Marley. Her recipes are for people who regularly bake so you may not always have the equipment. If you don’t I bet you know someone who does. Check with friends, neighbors and relatives.

Alright. To start, you will need to bake a pie crust. Keep reading! (psst, there’s a no bake recipe later on).

Marley has arguably the best vegan pie crust recipe around, and it is one even I can make that looks pretty and tastes wonderful. See How to Make Foolproof Flaky Vegan Pie Crust.

VEGAN PECAN PIE

Prep Time: 15 minutes | Cook Time: 50 minutes | Yield: 8

Ingredients

Crust
Foolproof Vegan Pie Crust

Filling
5 tablespoons vegan butter
1 cup brown sugar
¾ cup corn syrup
4 tablespoons cornstarch
½ teaspoon salt
1-2 tablespoons rum
1 teaspoon vanilla
1 cup extra firm silken tofu
2 cups whole pecans, toasted

Directions

Hop over to Marley’s site for directions and much more »

NO TO TOFU?

Can’t handle the idea of tofu? Zip over to Viet Vegan. She has a deluxe vegan pecan pie recipe. While you’re there check out her knock your socks off Vietnamese recipes.

MORE RECIPES

Did your Granny make one of those really gooey, crunchy kind of pecan pies? Mine did. Here’s a recipe you will love by Hell Yeah It’s Vegan.

No Bake? Yes, I am still on my no bake kick. The recipe for these are not only vegan but also gluten free from the Eat Good 4 Life website.

NO BAKE GLUTEN FREE VEGAN PECAN PIE
Miryam’s original recipe

Time: 20 Minutes | Yield: 8 Servings

Ingredients

Crust
2 cups almond flour
1/2 cup pitted dates
1/2 cup pecans
2-3 tbs water

Filling
2 cups dates
2 tbs bourbon, (or 3 tsp vanilla extract)
1/3-1/2 cup almond milk

Topping
1/2 cup Whole pecans

Directions

Head over to the website for the directions. Miryam’s photographs are exquisite too.

Enjoy!

FEATURED IMAGE

Photo Credit: Namely Marley. Not only is she a great vegan baker but also a fabulous food photographer!

NATIONAL HOLIDAYS

Check out what else people are celebrating in July.