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one green planet

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]

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Serves

10-12

Ingredients

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

Preparation

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 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.


About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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