For more delicious vegan desserts, try this key lime pie or vegan purple sweet potato pie.
Coconut crust: Combine unsweetened shredded coconut, coconut oil, coconut sugar (can sub for granulated sugar if needed), and a chia egg to make a crumbly and slightly sweet coconut-infused base. Strawberry filling: Soak raw cashews and use fresh strawberries, coconut oil, coconut sugar, sea salt, and lime juice for a creamy and fruity filling with a velvety and smooth texture. Toppings: Sliced strawberries and vegan coconut whipped cream finish things off!
While this vegan strawberry cream pie is easy to make, here are a few tips to keep in mind:
Plan ahead: The pie takes around six hours in the fridge to set, so factor that time in when planning your pie making game. Texture: If you do want a firmer texture for your filling, you can put the vegan strawberry cream pie in the freezer for 2-3 hours. Chia egg: To make a chia egg, mix one tablespoon ground chia seeds or flax seeds with three tablespoons of water. Let it sit for 15 minutes then use it in the recipe. Soaking cashews: A high-powered blender works the best to make the cashews super creamy. If you don’t have one, soak the cashews for at least 4 hours to make them softer. Coconut oil: The reason this recipe calls for coconut oil, a healthy fat, instead of full-fat coconut milk is for two reasons – first, coconut oil stays solid when stored below 68 degrees Fahrenheit, whereas coconut milk does not, so the pie won’t need to hang out in the freezer. Secondly, the fat contributes to the creaminess, making the texture dreamy.
Top off your vegan strawberry cream pie with a dollop of coconut whipped cream, vegan marshmallows, or a scoop of vegan strawberry ice cream.
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