If you’ve ever wished for a luscious, creamy pie that didn’t rely on dairy, processed sugars, or complicated steps—this one’s for you. This vegan cashew cream pie is everything you want in a dessert: smooth, rich, delicately sweet, and melt-in-your-mouth delicious. I remember serving it at a family gathering where no one guessed it was plant-based—just empty plates and requests for the recipe. Made with soaked cashews, coconut milk, and maple syrup, this pie is clean, simple, and utterly satisfying.
Why You’ll Love This Vegan Cashew Cream Pie
- Dairy-Free & Egg-Free: 100% plant-based and suitable for vegan diets.
- Naturally Sweetened: Uses maple syrup or agave instead of refined sugar.
- Ultra Creamy Texture: Thanks to soaked cashews and coconut milk.
- Perfect for Special Occasions: Elegant enough for holidays or celebrations.
- No-Bake Option: Minimal oven time or no oven at all if using a raw crust.
Why Cashews Make the Perfect Cream Pie Base
Cashews are a staple in vegan cooking because of their mild flavor and rich, creamy texture when soaked and blended. They create a smooth base that holds up beautifully in pies, cheesecakes, and mousse-like desserts—without needing thickeners or gelatin. The result? A silky-smooth dessert that’s both indulgent and wholesome.
Ingredients for Vegan Cashew Cream Pie
| Ingredient | Quantity |
|---|---|
| Raw cashews (soaked) | 1½ cups |
| Full-fat coconut milk | ½ cup |
| Maple syrup or agave | ¼ cup (or to taste) |
| Coconut oil (melted) | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Sea salt | Pinch |
| Pre-baked graham or nut crust | 1 (9-inch) |
Optional Add-Ons:
- Fresh berries, toasted coconut, lemon zest, or shaved dark chocolate for garnish
- Swap the crust with a raw base made of dates and almonds for a fully no-bake option
How to Make Vegan Cashew Cream Pie
- Soak Cashews: Soak cashews in hot water for at least 1 hour, or overnight in room-temperature water. Drain and rinse well.
- Blend Filling: In a high-speed blender or food processor, blend soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla, and salt until ultra smooth (1–2 minutes). Scrape sides as needed.
- Taste & Adjust: Taste and adjust sweetness or lemon juice if desired.
- Assemble Pie: Pour the filling into the prepared crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or freeze for 1–2 hours until firm enough to slice.
- Serve: Top with fresh fruit, shaved chocolate, or a dusting of cinnamon before serving.
Flavor Variations
- Chocolate Version: Add 3 tablespoons cocoa powder to the filling.
- Lemon Cashew Pie: Increase lemon juice to ¼ cup and add zest for a citrus-forward version.
- Espresso Twist: Add 1 teaspoon instant espresso powder and top with cocoa nibs.
- Berry Swirl: Swirl in raspberry or blueberry puree before chilling for a marbled effect.
Nutrition Facts (Per Slice – Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 22 g |
| – Saturated | 10 g |
| Carbohydrates | 21 g |
| – Fiber | 2 g |
| – Sugars | 10 g (natural) |
| Protein | 5 g |
| Sodium | 85 mg |
This cashew pie is rich in healthy fats and free from refined sugars or dairy, making it a nourishing alternative to traditional cream-based desserts.
Frequently Asked Questions about Vegan Cashew Cream Pie
Q: Do I need a high-powered blender?
A: It helps! A strong blender or food processor will give you that ultra-smooth texture. If your machine is less powerful, soak cashews longer or blend in batches.
Q: Can I make this pie ahead of time?
A: Yes! This pie keeps well in the fridge for up to 4 days and can be frozen for up to 2 months. Let thaw in the fridge overnight before serving.
Q: Is this pie gluten-free?
A: It can be! Use a gluten-free crust or make your own from gluten-free oats, almonds, and dates.
Q: Can I substitute something for coconut milk?
A: You can try cashew milk or almond milk, but the filling will be less rich and may not set as firmly. Add more coconut oil or chill longer.
Q: Can I make mini pies instead?
A: Absolutely! Use a muffin tin or mini tart pans for single-serve portions. Great for parties or meal prep desserts.
Conclusion
This vegan cashew cream pie is proof that you don’t need dairy or refined sugar to create a truly decadent dessert. Silky, sweet, and perfectly balanced, it’s a treat you’ll want to bring to every gathering—or just keep in the fridge for whenever that sweet tooth strikes. Try it with your favorite toppings or flavor twists, and enjoy a slice of clean, creamy goodness. For more plant-based dessert inspiration, follow us on Pinterest and subscribe to our weekly recipe emails!
