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Vegan Custard Pie

What’s a gal to do when National Pie Day and the Chinese New Year fall on the same day? I chose to cook until I was exhausted. On and off all day, I went back and forth between making my Vegan Wontons and fashioning up a…

Vegan Custard Pie

Ingredients:

1 Cup cashews
2 Plantains
4 oz Tofutti cream cheese
10 oz silken tofu
1 Tbs cinnamon
1 tsp fresh ginger, minced
1/3 C agave nectar
juice of 1 lemon
Keebler Ready Crust Pie Crust (Shortbread)

Directions:

Soak the cashews in 2 1/2 Cups water and 1/2 teaspoon salt for at least 4 hours, overnight is better.

Cook the plantains, a good description of how to cook them is in this recipe.

Pour salted water off of the cashews and blender all ingredients (except crust)until smooth and creamy. Depending on your food processor or blended, you may want to do it in 2 batches.

Turn filling into the crust and bake at 400° for 10 minutes then reduce oven temperature to 325° and bake an additional 30 minutes.

Remove from oven and cool on a pie rack then chill for a couple of hours before serving.

I served mine with a dollop of So Delicious and some Candied Pumpkin Seeds from The Recipe Renovator blog.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

6 responses »

  1. I pick up a lot from you that will satisfy our vegan friends with whom we share dinner once a week. This recipe is definitely interesting. I’m trying to imagine the taste so I guess I’ll have to make it to find out.

    Reply
    • It was not overly sweet and just a hint of that banana flavor plantains can have. The lemon brightened it up and the cashews gave it a dense custard-like texture. Thanks for the kind words!

      Reply
  2. Jim just came by and offered a slice–Tasty! It has a rich feel but doesn’t leave you regretting what you just ate 🙂 You can defintely pick up the lemon but it’s not super lemon-y like a lemon custard. The ginger is subtle and quite nice. Happy Pie Day!

    Reply
    • Thanks Margarita! I hesitated calling it “custard” at all but it’s the closest thing I have made to it without eggs. I think next time I want to included some lemon zest too! That will up that flavor a nudge!

      Reply
  3. Oh, yum. And thanks for the shoutout too. Will definitely have to try this. I LOVE plantains.

    Reply
  4. and your candied pumpkin seeds are like ADDICTING!

    Reply

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