I made my first ever vegan key lime pie today for dinner guests. I put in twice as much lime juice as the recipe called for and it still wasn't as limey/tart as we like. I also used silken tofu and was a bit confused because the recipe called for extra firm silken tofu, which the store didn't have.
I don't know if I used the wrong tofu or it was because I put in 1/2 cup lime juice rather than 1/4 cup, but it was a bit runny. I had even added some coconut oil and extra arrowroot to help thicken it while it chilled in the freezer. Did I use the wrong tofu?
Sent by LisaEditor:
Readers, have any of you successfully make vegan key lime pie? Any thoughts, advice, or recipe recommendations?
Related: 10 Decadent Surprisingly Vegan Desserts
(Image: Key Lime Pie/Leela Cyd Ross)