No Bake Lemon Cashew Pie
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.
- Total Time4 Hours 20 Minutes
- Yield
- DifficultySimple
Submitted by
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
- 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
- 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.
-
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.
-
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.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
Nutrition
1
serving (160 g)
Calories
539
Total Fat
34g
Total Carbohydrate
52g
Dietary Fiber
7g
Sugars
32g
Protein
13g
Sodium
10g
Saturated Fat
9g
Chef's Note
- Top with our whipped aquafaba meringue and brûlée if desired.
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