Cashew-Banana Cream Pie Recipe

Cashew-Banana Cream Pie Recipe

Ingredients

Makes 8 servings

• 1 1/2 cups vegan vanilla cookie crumbs
• 1/4 cup vegan margarine, melted
• 1/2 cup unsalted raw cashews
• 1 (13-ounce) can unsweetened coconut milk
• 2/3 cup sugar
• 3 ripe bananas
• 1 tablespoon agar flakes
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional)
• vegan whipped cream, homemade or store-bought and toasted coconut, for garnish

Method

1. Lightly oil the bottom and sides of an 8-inch springform pan or pie plate and set aside
2. In a food processor, combine the cookie crumbs and margarine and pulse until the crumbs are moistened
3. Press the crumb mixture into the bottom and sides of the prepared pan
4. Refrigerate until needed
5. In a high-speed blender, grind the cashews to a powder
6. Add the coconut milk, sugar and one of the bananas and blend until smooth
7. Scrape the mixture into a saucepan, add the agar flakes and set aside for 10 minutes to soften the agar
8. Bring just to a boil, then reduce the heat to low and simmer, stirring constantly to dissolve the agar, about 3 minutes
9. Remove from the heat and stir in the lemon juice, vanilla and coconut extract, if using
10. Set aside
11. Cut the remaining 2 bananas into 1/4-inch slices and arrange evenly in the bottom of the prepared pan
12. Spread the cashew-banana mixture into the pan, then refrigerate until well chilled
13. When ready to serve, garnish with whipped cream and toasted coconut
14. Store leftovers covered in the refrigerator

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