This delicious cashew cream pie 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 cashew cream pie is refreshing and not too sweet. Serve with extra berries and a few sprigs of fresh mint. It's such a beautiful dessert that tastes just as good as it looks!

Summer Berry Cashew Cream Pie [Vegan, 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.