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Summer Berry Cashew Cream Pie [Vegan, Gluten-Free]

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This delicious tart comes together in no time — you can whip it up in the afternoon and have it ready in the evening! Fresh blueberries and strawberries sit atop a thick cashew cream in a simple crust made from just oats and dates. This is refreshing and not too sweet. Serve with extra berries and a few sprigs of fresh mint. Extra berries means extra fun.

Summer Berry Cashew Cream Pie [Vegan, Raw, Gluten-Free]


For the Crust:

  • 2 cups rolled oats
  • 1 1/2 cups dates

For the Cream:

  • 2 cups cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • A pinch of Himalayan salt
  • Water, as needed

For the Topping:

  • Sliced strawberries
  • Blueberries
  • Anything else you like


To Make the Crust:

  1. Process the oats into flour in a blender or food processor. If you’re using a food processor, add in the dates and process until it all sticks together. If you’re using a blender, dump the oat flour into a bowl and combine the dates and oat flour together with your hands until it all is evenly gooey. This will take a few minutes and you will have to get your hands a bit dirty. Press this “dough” into a pie dish and put in the fridge.

To Make the Cream:

  1. Blend everything together until it’s smooth and thick, adding water as needed. You want it to be the texture of a thick yogurt. Pour this into your crust and leave in the fridge for three hours or preferably overnight. Decorate with berries and enjoy!

Nutritional Information

Total Calories: 2904 | Total Carbs: 319 g | Total Fat: 155 g | Total Protein: 69 g | Total Sodium: 484 g | Total Sugar: 113 g





Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



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6 comments on “Summer Berry Cashew Cream Pie [Vegan, Gluten-Free]”

Click to add comment
Deana Nw
1 Years Ago

I'm saving this one! <3

Woudina Speldenbrink
1 Years Ago


Woudina Speldenbrink
1 Years Ago


2 Years Ago

I loved this recipe. I had no problems with the crust, it came together beautifully.
I skipped the oil and added more lemon. It might be nice with key lime juice instead.
I love simple recipes and this one hit the sweet spot between the amount of work and the result. It will be one of my regular dishes for company and for my husband so he never buys the diary version again!

Holly BEarman
2 Years Ago

Having tried this one this week, the recipe needed lots of \'tweaking\' in order to work.. The crust, as suggested, just stayed dry & crumbly & wouldn\'t mesh together.. In the end, I added a little water & an egg to bind & baked it for 15mins. Also, the \'cashew cream\', made as suggested, was very bland.. In the end, I added 4x the amount of suggested lemon juice & finally got an interesting & delicious filling. Overall, it still had lots of sugar equivalents in.. (next time, I\'ll add Fig paste to the crust instead of dates & less Maple syrup to the cashew cream).. In summary, with considerable changes to the recipe, it finally came together as something that would not crumble & tasted delicious (I added seasonal plums & bananas to garnish).. Good luck!

11 Jul 2015

" I added a little water & an egg to bind & baked "

You can help it while keeping it vegan by using a flax substitute for the egg, which is 1 Tbsp ground flax, 3 Tbsp water. Mix and let is set for a few minutes. Then mix with it like it is an egg.

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