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No Bake Lemon Cashew Pie
This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients
- For the Crust:
- 1 cup (155 g) raw almonds
- 1 cup (180 g) date, pitted
- 3 Tablespoons (45 ml) unrefined coconut oil, melted
- For the Filling:
- ¾ cup (180 ml) warm water
- 3 lemons, zested and peeled
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups (375 g) raw cashews
- ½ cup (90 g) dates, pitted
Directions
For the Crust:
- Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
- Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
For the Filling:
- Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.
- Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.
Chef's Notes
- Top with our whipped aquafaba meringue and brûlée if desired.
Ingredients
- For the Crust:
- 1 cup (155 g) raw almonds
- 1 cup (180 g) date, pitted
- 3 Tablespoons (45 ml) unrefined coconut oil, melted
- For the Filling:
- ¾ cup (180 ml) warm water
- 3 lemons, zested and peeled
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups (375 g) raw cashews
- ½ cup (90 g) dates, pitted
Directions
For the Crust:
- Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
- Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
For the Filling:
- Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.
- Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.
Chef's Notes
- Top with our whipped aquafaba meringue and brûlée if desired.
Ingredients
- For the Crust:
- 1 cup (155 g) raw almonds
- 1 cup (180 g) date, pitted
- 3 Tablespoons (45 ml) unrefined coconut oil, melted
- For the Filling:
- ¾ cup (180 ml) warm water
- 3 lemons, zested and peeled
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups (375 g) raw cashews
- ½ cup (90 g) dates, pitted
Directions
For the Crust:
- Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.
- Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.
For the Filling:
- Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.
- Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.
Chef's Notes
- Top with our whipped aquafaba meringue and brûlée if desired.
