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No-Bake Vegan Strawberry Pie Recipe

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4.1 from 13 reviews

This No-Bake Vegan Strawberry Pie is a deliciously creamy, fruit-topped dessert that’s entirely plant-based and requires no oven time. Featuring a wholesome oat and date crust, a smooth tofu-cashew filling thickened with agar, and fresh strawberries on top, this pie is perfect for a refreshing and healthy treat that sets in the refrigerator.

Ingredients

Crust

  • 1/2 cup raw cashews
  • 8 medjool dates, pitted and roughly chopped
  • 1 cup old fashioned rolled oats (use certified gluten-free oats if gluten is a concern)
  • 2–3 tablespoons apple juice

Filling

  • 1 12.3-ounce package Morinu organic firm silken tofu
  • 2 medjool dates, pitted and chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon chia seeds (ground in a blender or coffee mill)
  • 1 teaspoon grated lemon rind
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

Agar Mixture

  • 1/2 cup apple juice
  • 2 teaspoons agar powder (or 2 tablespoons agar flakes)
  • Stevia, erythritol, or other sweetener to taste

Topping

  • 12 ounces strawberries, stemmed and sliced

Instructions

  1. Soak Cashews: Place the raw cashews in a small bowl and cover them with water by about one inch. Let them soak for at least 2 hours or refrigerate overnight to soften, which will ensure a creamy filling texture.
  2. Make the Crust: In a food processor fitted with a metal blade, combine the 8 chopped medjool dates and rolled oats. Process until the mixture is crumbly. With the processor running, slowly add 2 tablespoons of apple juice until the mixture starts to stick together but is not wet. Press this mixture firmly into the bottom and about one inch up the sides of an 8-inch pie pan. Set aside to prepare the filling.
  3. Prepare the Filling: Drain the soaked cashews and transfer them to a high-speed blender. Add the silken tofu, 2 chopped dates, lemon juice, ground chia seeds, and grated lemon rind. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the blender. Blend on high until completely smooth. Stop occasionally to scrape down the sides to ensure even blending.
  4. Sweeten the Filling: Taste the filling mixture and add your preferred sweetener such as stevia or erythritol to achieve your desired sweetness. Keep the mixture in the blender for the next step.
  5. Prepare Agar Mixture and Combine: Heat the 1/2 cup of apple juice in a small saucepan. Sprinkle the agar powder over the juice as it heats, stirring continuously until the agar dissolves and the juice begins to boil. Maintain boiling while stirring for 1 minute to fully activate the agar. Quickly pour the agar mixture into the blender with the filling. Blend at high speed until fully incorporated. Scrape down the blender sides and blend again briefly.
  6. Assemble and Chill: Pour the combined filling into the prepared oat and date crust. Smooth the top with a spatula. Refrigerate the pie until completely chilled and set, approximately 2 hours or longer for firmer texture.
  7. Add Topping and Serve: Just before serving, top the pie with the sliced fresh strawberries to add vibrant color and fresh flavor.

Notes

  • Make sure to soak the cashews adequately to ensure a smooth and creamy filling.
  • If you use agar flakes instead of powder, increase the amount to 2 tablespoons and dissolve completely for proper setting.
  • Certified gluten-free oats should be used if gluten sensitivity is a concern.
  • Adjust the sweetener amount according to your taste preference; lemon-flavored stevia enhances the citrus flavor nicely.
  • This pie must be refrigerated until fully set; do not attempt to serve before chilling.
  • You can substitute strawberries with other fresh berries or fruit slices as desired.
  • Use a high-speed blender like a Vitamix for the smoothest filling, though other blenders can work well with adequate blending time.

Find it online: https://bitezly.com/no-bake-vegan-strawberry-pie-recipe/