Vegan cashew & blueberry pie

Ingredients

Base

85 grams (3 ounces) rice flour

65 grams (2.3 ounces) almond flour

60 grams (2.1 ounces) vegetable milk

Pinch of salt

40 grams (1.4 ounces) cane sugar

Top layer

100 grams (3.5 ounces) raw cashews, soaked for 2 to 3 hours

50 grams (1.8 ounces) cane sugar

Vanilla to taste

3 tablespoons (22 grams or 0.78 ounces) cornstarch

130 grams (4.4 ounces) coconut milk or other

1 tablespoon (15 milliliters or 0.5 ounces) lemon juice

40 grams (1.4 ounces) rice flour

30 grams (1 ounce) water

Crushed almonds (optional) to taste

Blueberries (optional) to taste

Instructions

Step 1

1. Mix all the dry ingredients for the base (rice flour, almond flour, salt, and cane sugar) in a bowl. Then, add the vegetable milk and knead the dough. Spread the dough into a 16 cm (6.3 inches) diameter mold. If the dough is too sticky, you can coat your hands with a bit of rice flour to make it easier to handle.

Step 2

2. Combine the soaked cashews with vegetable milk, cane sugar, lemon juice, vanilla, and water using a blender. Blend until smooth, then pour the mixture into a bowl. Stir in the rice flour and cornstarch until fully combined. Add crushed nuts and some berries if desired. Pour this mixture on top of the almond base. For an extra burst of flavor, consider adding a bit of lemon zest to the top layer mixture.

Step 3

3. Preheat your oven to 320°F (160°C). Bake the pie for 25 minutes or until lightly browned. Optional: top the pie with additional berries and almonds before baking. Allow to cool slightly before serving. Enjoy! You can serve this pie warm or chilled, depending on your preference.

Servings

This pastry pairs beautifully with a steaming cup of herbal tea or freshly brewed coffee, making for a perfect afternoon treat. You could add a spoonful of your favorite berry compote on the side to amp up the flavor. For an elegant dinner party, serve thin slices of this pastry alongside a dollop of coconut whipped cream and a sprinkle of fresh berries on top. The visual contrast and burst of flavor will leave your guests begging for seconds. Why not transform this dessert into a brunch star? Serve it with a medley of fresh fruit, drizzled with honey or maple syrup, for a colorful and nutritious platter that will make your weekend breakfasts unforgettable.

Equipment

Mixing Bowls

Use multiple sizes to keep dry and wet ingredients separate until they come together.

Blender

A high-speed blender is best for achieving a creamy, smooth top layer.

Baking Mold (16 cm | 6.3 inches diameter)

A non-stick mold can make your pastry removal effortless and pretty.

Spoon or Spatula

Choose a silicone spatula for easy scraping and mixing without damaging your bowls.

Oven

Ensure your oven is preheated and calibrated for even heat distribution.

Variations

To make this pastry gluten-free, simply replace the rice flour in both layers with an equal amount of gluten-free all-purpose flour. For a vegan variation, ensure that your vegetable milk and coconut milk are free from animal products. Swap the cane sugar for a plant-based sweetener like agave syrup or maple syrup. The rest of the ingredients are already vegan-friendly, making it a super simple switch!

Faq

What if I don't have almond flour?
You can substitute it with another type of nut flour or even oat flour for a similar texture.
How long should I soak the cashews?
Soak the cashews for at least 2 to 3 hours to ensure they blend smoothly into a creamy texture.
Can I use a food processor instead of a blender?
A food processor can work, but a high-speed blender will give a smoother result for the top layer.
How do I know when the pastry is done baking?
The pastry is done when it is lightly browned and set in the middle. A toothpick inserted should come out clean.
Can I make this pastry in advance?
Yes, you can make it a day ahead and keep it refrigerated. It actually tastes even better the next day!
Can I freeze this pastry?
Absolutely! Wrap individual slices well and freeze for up to a month. Thaw in the fridge overnight before serving.