vegan pie recipe

This creamy, vegan dessert is naturally sweetened & uses entirely raw, dairy-free ingredients, with a date, walnut & coconut crust & a creamy avocado filling

Vegan key lime pie

lime

pitted dates soaked

walnuts

desiccated coconut

cacao powder (see tip)

salt (Tanya uses Himalayan salt)

cashew nuts

lime juice (juice of about 8 limes)

½ ripe avocados

mango

coconut oil

agave nectar

Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.

To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.

Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.

A creamy, perfectly sweet healthier dairy-free banana cream pie recipe that will knock your socks off!

No Bake Vegan Banana Cream Pie (Paleo)

raw almonds (I used Bremner Farms’s almonds)

medjool dates (pitted)

coconut oil (melted)

cinnamon

vanilla extract

tsp salt

coconut

maple syrup

sea salt

bananas

Raw almonds (chopped)

pistachios (chopped)

chocolate

Add the ingredients for the crust to a food processor and process until the almonds are finely chopped (but still fairly chunky), and a sticky mixture is formed. Line an 8-inch springform pan with parchment paper and press the crust mixture into the bottom, creating an even layer. Refrigerate until ready to use.

Prepare the Almond Crust:

Open the two cans of refrigerated coconut milk and scoop the thick coconut cream into a mixing bowl (or stand mixer fitted with the whisk attachment), leaving the clear water behind to use in smoothies or a different recipe.

Add the pure maple syrup, vanilla extract, and sea salt to the mixing bowl and use a hand mixer to beat the ingredients until thick and fluffy. It’s okay if the mixture doesn’t have the same consistency as regular homemade whipped cream, so long as it’s thick.

Pour ¼ to 1/2 of the coconut whipped cream onto the prepared crust and spread into an even layer. Layer the sliced bananas on top, followed by the remaining coconut whipped cream. Use a rubber spatula to evenly spread the coconut whipped cream.

Cover the pan with plastic wrap and refrigerate for 2 hours. When ready to serve, release the pie from its mold and garnish with grated dark chocolate and chopped almonds and pistachios. Use a sharp knife to cut into triangles and serve immediately.

Note: If you freeze the pie for longer than two hours, you may need to thaw it 8 to 10 minutes before cutting and serving, as the coconut milk will harden. Store leftover banana cream pie in the freezer.

Prepare the Filling:

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Walnut and Mushroom Stout Pie

walnuts,

garlic,

soy sauce

yeast

thyme

tsp cumin

mustard

tsp smoked paprika

tsp black pepper

Tbsp vegan butter

yellow onion, diced small

carrot, diced small

mushrooms, diced small

Tbsp + 1 tsp all-purpose flour

stout beer

pastry

PREP THE INGREDIENTS: Soak the California walnuts in...

PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 

MAKE THE WALNUT MEAT: Once your California walnuts...

MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture - stopping to scrape the sides as needed.

MAKE THE FILLING: Melt the vegan butter on...

MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.

ROLL OUT THE PASTRY: Roll the defrosted puff...

ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8x8 baking dish.

ASSEMBLE AND BAKE: Line the bottom of each...

ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8x8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

https://mediavine-res.cloudinary.com/video/upload/gx0cfsat6pzrylzksbrc.mp4

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat that’s simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Savory Vegan Walnut and Mushroom Stout Pie

This vegan custard pie is filled with a sweet vanilla filling that&#039;s made from a surprise ingredient. So rich and creamy, you&#039;d never guess this decadent dessert was made without eggs or dairy!

Old Fashioned Vegan Custard Pie

tofu

full-fat coconut milk

organic granulated sugar

cornstarch

salt

nutmeg

turmeric ((optional, for eggy color))

organic brown sugar

vegan pie crust

Preheat the oven to 400°F.

Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.

Pour the tofu mixture into the pie crust, then sprinkle the top with brown sugar.

Bake the pie for 45 to 50 minutes, until partially set but still wobbly in the center.

Transfer the pie to a cooling rack to cool.

When the pie has cooled, move it to the refrigerator and chill for at least 1 hour.

Slice and serve.

I made this yesterday and put it in the fridge overnight.  Tasted some today and it was delicious.  It tastes exactly like the egg custard tart that I used to eat before I went plant based. Thank you for sharing this recipe.

The Old Fashioned Vegan Custard Pie is almost exactly like my grandma's (which she made with milk and eggs. Yum!! Great job!.  I used 1/2 coconut milk and 1/2 cashew milk.

This was so easy to make and so delicious! I’m going to make it often and probably try it with some fruit mixed in. Thanks for this winner!

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The most viewed vegan pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan key lime pie

No Bake Vegan Banana Cream Pie (Pal...

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Top 4 vegan pie recipe recipes from across the web

The most viewed vegan pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan key lime pie

No Bake Vegan Banana Cream Pie (Pal...

Walnut and Mushroom Stout Pie

Old Fashioned Vegan Custard Pie

The most viewed vegan pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine