Ingredients
Directions
Prepare a pie plate by wiping with just a wipe of oil (omit for completely oil-free), and then lining it with a strip or two of parchment paper.
Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan.
Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the coconut nectar), in a high-powered blender. Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of nectar, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest.
Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving to slice easily.
Chef's Notes
Cashews
While many recipes with cashews require presoaking, in this recipe It is preferable to use unsoaked cashews. They will then absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported, so opt for another 2 tablespoons of cashews to help absorb the extra juices.
Sweetener
We’re sorry, BLE friends, there isn’t a substitute for the liquid sweetener in this recipe.
Serving Suggestions
While this is a dessert, it is quite nutrient-rich and can be enjoyed as a snack or even a breakfast. Pair with fresh blueberries or raspberries, and a dollop or non-dairy yogurt. As a dessert, try serving with a dollop of non-dairy whipped cream.
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Prepare a pie plate by wiping with just a wipe of oil (omit for completely oil-free), and then lining it with a strip or two of parchment paper.
Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan.
Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the coconut nectar), in a high-powered blender. Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of nectar, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest.
Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving to slice easily.
