I have been dreaming on this one for a while now and finally, it’s here… Vegan Banana Cream Pie!
The best alternative recipe for banana cream pie, ever! It’s dairy-free, gluten-free and it’s loaded with good for you vitamins, minerals, protein and enzymes.
Note: This recipe calls for 3 cups of cashews. Soak one cup of the raw cashews for 4 hours in filtered water with a dash of salt. Dehydrate in a 150 degree F. oven for 8 hours. Soak 2 cups of the raw cashews for 4 hours but do not dehydrate.
You can use regular roasted cashews for the crust but for the filling, you will need to soak the raw nuts in order to get the right consistency.
For the rest of the crust ingredients, I added a tablespoon of coconut oil, pitted dates, vanilla powder and shredded raw coconut. All is ground up in a food processor and then pressed into an 8-inch spring form pan.
For the filling, I used raw cashews that were soaked in water with the salt but NOT dehydrated. Leaving them “wet” but drained gives the nuts a softer consistency when ground and helps make a smooth filling. The rest of the ingredients that are pureed with the cashew include the juice from one lime, some almond milk, vanilla powder, and agave.
Before pouring the filling over the pie crust, some sliced bananas are layered on. After the filling is smoothed out, the pan will need to go in the refrigerator for about 2 hours to set up.
For the cream topping, I used the cream (only) from a can of refrigerated coconut milk, some agave and a tablespoon of vanilla extract.
Once the pie is set, cover the top with some of the cream and place another layer of sliced bananas on top. Decorate with the rest of the cream and some slivered almonds.
I absolutely could not wait to dig into this pie. Of course, when you’re dreaming up a recipe, that kinda happens.
How was it?
D-double-e LICIOUS! No, really!
You know, I may not be on a restricted diet but I have many many friends that are. I’ve been exploring these alternative recipes out of curiosity and with hopes of giving great choices for those who can’t have dairy or gluten or for those that follow a vegan diet. I must say that I am extremely surprised at how fabulous the end results are.
If you’ve nixed old favorites because you can’t have this or that, perhaps there is a better version out there to suit your needs and satisfy your craving. I’d love to hear from you and lend a hand at finding an alternative for you. Just leave a comment in the box below.
I wish all you beautiful people out there a beautiful and delicious Thanksgiving holiday!
Till next time ~ much love, Connie
- The Crust:
- 2 1/4 C pitted dates
- 1 C cashews (soaked in water with a dash of salt for 4 hours and dehydrated in a 150 degree F. oven for 8 hours)
- 2 tbsp shredded raw coconut
- 1 tbsp coconut oil
- The filling:
- 2 1/4 C cashews (soaked in water with a dash of salt for 4 hours, do not dehydrate)
- 1 3/4 C coconut oil
- juice from one lime
- 2 tbsp almond milk (plain, unsweetened)
- 1/2 C agave nectar
- 1 tbsp vanilla powder (or extract)
- 4 small bananas
- The Cream:
- 1 can of coconut milk (refrigerated over night, liquid drained off)
- 3 tbsp agave nectar
- 1 tsp vanilla extract
- Slivered almonds for garnish.
- The Crust:
- Combine all ingredients in a food processor and pulse until fine. Press into the bottom of an 8-inch spring form pan. Chill in the refrigerator while making the filling.
- The Filling:
- Combine all ingredients in a food processor and pulse until smooth.
- Slice two of the bananas and line the bottom of the crust. Pour the filling over top and smooth out.
- Refrigerate for 2 hours or until firm.
- The Cream:
- Place the coconut cream in a medium bowl along with the agave and vanilla extract. Blend with a mixer until smooth and fluffy.
- Top the pie with some of the cream and smooth out. Slice the other two bananas and place them on top. Finish decorating the pie with the cream by placing it in a piping bag, fitted with a decorating tip of your choice.
- Garnish with the slivered almonds.
Recipe by: Connie Murray