Vegan Butterscotch Pie

Name: Vegan Butterscotch Pie
Yield: makes one 9-inch pie, 6 to 8 servings
Ingredients: One 16-ounce tub silken tofu; 1/3 cup cashew butter; 1/3 cup brown rice syrup or maple syrup; 2 teaspoons butterscotch extract; 1 teaspoon vanilla extract; One 9-inch vegan chocolate graham cracker crust; 2 tablespoons chocolate chips; 2 tablespoons rice milk

January 24, 2012

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

As I mentioned in Butterscotch Apples (page 231), I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won’t disappoint. You can find good-quality graham cracker crusts in natural foods stores or the natural foods section of supermarkets.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.