Not long ago, vegan desserts were seen as off-tasting, limp-textured versions of the dishes they sought to emulate. But in the last few years, thanks to countless cookbooks and blogs, and clever use of ingredients like tofu, Earth Balance, almond milk, agar agar, nuts, dates, extracts, and chocolate, vegan sweets are becoming recognized as the rich, satisfying indulgences they are.
For this recipe, I decided to make a strawberry lime pie with a base of tofu and non-dairy cream cheese, and sweetened only with fruit and a touch of maple syrup. To thicken the pie filling, I used agar agar flakes, a tasteless seaweed gelatin substitute often used to thicken desserts, custards and jellies. (You may also see it referred to as kanten). It’s available in most health food stores and Whole Foods near the nori and other sea vegetables.