Bake Vegan Strawberry Pie has become a delightful staple in my home, especially during the warmer months. I remember the first time I made this pie; the sweet scent of ripe strawberries wafted through the kitchen, instantly elevating my mood. The creamy tofu-cashew filling paired with a crunchy oat and date crust creates a dessert that’s both satisfying and refreshing. This Vegan Strawberry Tart is perfect for summer gatherings or quiet evenings at home. Let’s get cooking!
Why You’ll Love This Bake Vegan Strawberry Pie
- Deliciously creamy and satisfying
- Perfect for summer gatherings with friends
- Nutritious and packed with fresh strawberries
- Easy to make, requiring no baking
- Budget-friendly with simple ingredients
- Great for family-friendly dessert nights
- Can be made gluten-free using certified oats
- Perfect for those seeking Vegan Strawberry Tart alternatives
Ingredients for Bake Vegan Strawberry Pie
Here’s everything you need for this delightful pie:
- 1/2 cup raw cashews – for creaminess in the filling
- 8 medjool dates, pitted and roughly chopped – natural sweetness
- 1 cup old-fashioned rolled oats – base for the crust
- 2-3 tablespoons apple juice – to bind the crust
- 1 12.3-ounce package Morinu organic firm silken tofu – creamy filling
- 3 tablespoons lemon juice – tanginess
- 1 tablespoon chia seeds (ground) – for thickening
- 1 teaspoon grated lemon rind – zest for flavor
- 1 vanilla bean (or 1 teaspoon vanilla extract) – to enhance sweetness
- 2 teaspoons agar powder – to help the filling set
- 12 ounces strawberries, stemmed and sliced – fresh topping
How to Make Bake Vegan Strawberry Pie
- Step 1: Start by soaking the raw cashews in water for at least 2 hours or overnight to attain a creamy texture.
- Step 2: In a food processor, combine the 8 chopped medjool dates and rolled oats. Process until crumbly, then add 2 tablespoons of apple juice until the mixture sticks together.
- Step 3: Firmly press the mixture into the bottom and sides of an 8-inch pie pan. Set aside.
- Step 4: Drain the soaked cashews and blend them with the silken tofu, 2 chopped dates, lemon juice, ground chia seeds, and grated lemon rind until smooth.
- Step 5: For the agar mixture, heat 1/2 cup of apple juice in a saucepan and sprinkle in the agar powder, stirring until dissolved. Boil for 1 minute.
- Step 6: Quickly pour the agar mixture into the blender with the filling and blend until well incorporated.
- Step 7: Pour the filling into the prepared crust, smooth the top, and refrigerate for at least 2 hours until set. Top with fresh strawberries just before serving.
Pro Tips for the Best Bake Vegan Strawberry Pie
These tips will help you create the best pie possible:
- Ensure cashews are well-soaked for a creamy filling.
- Use fresh, ripe strawberries for the best flavor.
- Refrigerate longer for a firmer texture if desired.
What’s the secret to perfect Bake Vegan Strawberry Pie?
The key is in the blend of soaked cashews and tofu, which creates a perfect creamy base. Don’t skip the agar, as it helps firm up the filling beautifully. Trust me, you’ll love this Vegan Strawberry Dessert.
Can I make Bake Vegan Strawberry Pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just add the fresh strawberries right before serving.
How do I avoid common mistakes with Bake Vegan Strawberry Pie?
Be careful not to overprocess the crust mixture, or it may become too wet. Also, ensure the agar is fully dissolved to prevent a grainy texture.
Best Ways to Serve Bake Vegan Strawberry Pie
This pie is beautiful on its own, but you can elevate it by serving with a dollop of coconut whipped cream or alongside a scoop of dairy-free vanilla ice cream. It pairs well with a refreshing fruit salad for a light dessert option, making it perfect for Vegan Strawberry Pie for Special Occasions.
Nutrition Facts for Bake Vegan Strawberry Pie
Per serving (recipe makes 8 servings):
- Calories: 210
- Fat: 8g
- Saturated Fat: 1g
- Protein: 4g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 10g
- Sodium: 5mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Bake Vegan Strawberry Pie
Allow your pie to cool completely before storing it. Use an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze for up to 3 months. To reheat, simply let it thaw in the refrigerator overnight and serve chilled.
Frequently Asked Questions About Bake Vegan Strawberry Pie
What is Bake Vegan Strawberry Pie?
It’s a delicious no-bake dessert featuring a creamy filling made from tofu and cashews, topped with fresh strawberries.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but fresh ones yield the best flavor and texture.
Is it gluten-free?
Yes! Just make sure to use certified gluten-free oats in the crust for a gluten-free version.
How do I make it sweeter?
You can adjust the sweetness by adding more dates or using a sweetener like stevia or maple syrup to your taste.
Variations of Bake Vegan Strawberry Pie You Can Try
For a twist, try adding a layer of chocolate ganache beneath the filling for a chocolate-strawberry delight. You could also substitute the strawberries with other berries for a mixed berry pie or use a different nut in the crust, like almonds or pecans. These Classic Vegan Strawberry Pie Variations allow for creativity while keeping the recipe simple.
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Bake Vegan Strawberry Pie: A Delightful No-Bake Treat
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
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
- 1/2 cup raw cashews
- 8 medjool dates, pitted and roughly chopped
- 1 cup old fashioned rolled oats
- 2–3 tablespoons apple juice
- 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)
- 1 teaspoon grated lemon rind
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/2 cup apple juice
- 2 teaspoons agar powder (or 2 tablespoons agar flakes)
- Stevia, erythritol, or other sweetener to taste
- 12 ounces strawberries, stemmed and sliced
Instructions
- 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.
- In a food processor, combine the 8 chopped medjool dates and rolled oats. Process until crumbly. Slowly add 2 tablespoons of apple juice until the mixture sticks together. Press firmly into the bottom and sides of an 8-inch pie pan.
- Drain the soaked cashews and transfer them to a high-speed blender. Add silken tofu, 2 chopped dates, lemon juice, ground chia seeds, and grated lemon rind. Blend until completely smooth.
- Taste the filling and add sweetener to achieve desired sweetness. Keep the mixture in the blender.
- Heat 1/2 cup of apple juice in a saucepan. Sprinkle agar powder over the juice, stirring until dissolved and boiling. Boil for 1 minute to activate the agar. Pour into the blender with the filling and blend until incorporated.
- Pour the filling into the prepared crust. Smooth the top with a spatula. Refrigerate until completely chilled and set, approximately 2 hours.
- Top the pie with sliced fresh strawberries just before serving.
Notes
- Use certified gluten-free oats if gluten is a concern.
- Adjust the sweetness to your liking.
- Refrigerate for longer for a firmer texture.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
