Comments on: Gluten-free Vegetarian Thanksgiving 6: Pear Custard Pie and Vegan Pumpkin Cheesecake

By: Donna Spencer

Donna Spencer — Wed, 23 Nov 2011 18:09:15 +0000

Thanks, I’ll try that.

By: yum

yum — Wed, 23 Nov 2011 07:07:05 +0000

Donna, That is a really tough substitution because it hinges on the dairy substitute of soy. I would try to do a cross between my cashew cream cheesecake (dairy-free, soy-free) and this recipe.

I mention the cashew cream cheesecake in the post but here is the URL again:
http://www.bookofyum.com/blog/raw-foods-honey-lavender-kiwi-strawberry-un-cheesecake-recipe-6559.html

Hope this helps!
-Sea

By: Donna Spencer

Donna Spencer — Wed, 23 Nov 2011 04:18:55 +0000

What could I use in place of tofu? I’m allergic to soy, but this sounds so good that I would like to try making it.

By: Beth @ Tasty Yummies

Beth @ Tasty Yummies — Tue, 22 Nov 2011 03:47:50 +0000

Yum – both of these desserts look amazing!

By: Masumi Fries

Masumi Fries — Mon, 21 Nov 2011 08:09:53 +0000

I miss your pies and foods so much!!

By: yum

yum — Mon, 21 Nov 2011 06:13:55 +0000

Hi Angie, Thank you! Yes, we enjoyed the individual portions too. They keep well in the freezer which is perfect for leftovers.

-Sea

By: Angie Halten

Angie Halten — Mon, 21 Nov 2011 02:19:12 +0000

I love the individual portions, can’t wait to try it.