Creamiest Plant-Based Apple Pie

Ingredients

• 2 cup rolled oats (Use certified gluten-free oats if needed; blend into flour.)
• 1 cup almond flour (For the crust.)
• 1 cup pitted dates (Soaked briefly in hot water if dry, then drained.)
• 1 tsp ground cinnamon (Divided between crust and filling.)
• 0.75 cup raw cashews (Soaked for at least 2 hours, then drained; used for the creamy filling.)
• 14 oz silken tofu (About one 400-g package; drained.)
• 0.25 cup maple syrup (Adjust to taste.)
• 2 tbsp lemon juice (Freshly squeezed.)
• 1 tsp vanilla extract
• 6 apples (Medium apples, peeled, cored, and thinly sliced.)
• 2 tbsp cornstarch (Toss with the apples to thicken their juices.)
• 0.25 tsp ground nutmeg
• 0.5 tsp ground ginger
• salt (To taste.)

Steps

1. 1

   Soak the cashews in water for at least 2 hours, or boil them for about 10 minutes until tender. Drain well. If the dates are firm, soak them separately in hot water until soft, then drain.

2. 2

   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23-cm) pie dish or line the bottom with parchment.

3. 3

   Blend the rolled oats into a fine flour. Add the almond flour, dates, and half of the cinnamon, then process until the mixture is sticky and holds together when pressed.

4. 4

   Press the crust mixture firmly over the bottom and up the sides of the pie dish, keeping the thickness as even as possible. Bake for 10 minutes, then remove it from the oven.

5. 5

   Blend the soaked cashews, silken tofu, maple syrup, lemon juice, vanilla, and a pinch of salt until completely smooth and creamy. Scrape down the blender as needed; there should be no visible pieces of cashew.

6. 6

   Peel, core, and thinly slice the apples. Place them in a large bowl and add the cornstarch, remaining cinnamon, nutmeg, ginger, and a pinch of salt. Toss until the slices are evenly coated.

7. 7

   Spread the blended creamy filling into the partially baked crust. Arrange the seasoned apple slices over the filling, overlapping them slightly.

8. 8

   Bake at 350°F (175°C) for 40 to 45 minutes, until the apples are tender and lightly browned and the filling looks set around the edges.

9. 9

   Cool the pie completely on a rack, then refrigerate for at least 1 hour so the creamy filling firms up. Slice with a sharp knife and serve chilled or slightly cooled.

Notes

The source supplied only a title and a generic YouTube description; no recipe text or transcript was available. Ingredients, quantities, nutrition, and method are therefore informed estimates rather than an extraction of the creator's exact recipe. Keep refrigerated and eat within 3 to 4 days.

Nutrition per serving

• dessert
• pie
• apple dessert
• plant-based
• vegan
• whole-food
• high-protein
• baked