When creating vegan recipes, it’s helpful to be flexible and think outside the box. My regular pecan pie has the distinct flavor of brown butter and honey, both of which are nonvegan ingredients, so I don’t try to replicate it. Instead, this vegan pecan pie uses coconut oil and maple syrup while tapioca flour takes on the role of thickener, replacing eggs. A bit of almond milk and plenty of pecans imbue the pie with nuttiness. Does it taste like my regular pecan pie? Nope.
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Looks good but a terrifying amount of saturated fat.
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