Plant-Based Peaches and Cream Pie
Don't let another minute of your life pass you by without this pie. This isn't just a recipe, it's a game-changer for anyone who loves dessert. With a crumbly crust and a perfectly sweet, creamy peach filling, this plant-based peach pie is the one you've been dreaming of. It's so good, you won't believe it's dairy-free and vegan. So, stop scrolling and get ready to bake the best pie of your life!
Equipment
Ingredients
Crust
- 1 cup almond flour
- ½ cup rolled oats
- ¼ cup arrowroot powder
- 6 deglet dates or 3 medjool dates
- 2 tbsp flax meal
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp water
Cream Filling
- ½ cup cashews or almonds
- ¾ cup soy milk unsweetened, or plant based milk of choice
- 2 tbsp arrowroot flour or tapioca starch
- 6 deglet dates or 3 medjool dates
- 1 tsp vanilla extract
- 1 tsp lemon juice accidentally omitted from video
Peach Layer
- 2 peaches sliced in half and then sliced thinly
Glaze
- ¼ peach chopped into chunks
- 1 tsp arrowroot powder
- ⅓ cup water
Instructions
- Preheat oven to 350°F.
Crust
- Add the oats and dates to a blender and blend until it becomes flour.
- Add oat/date mixture and remaining ingredients except for the water to a mixing bowl and cut in with a pastry cutter or fork. Once evenly mixed add water a tablespoon at a time until mixture can be pressed into a ball.
- Press crust mixture into the bottom of a tart pan and up onto the sides about 1/2 an inch.
Cream Filling
- Add all ingredients to a blender and blend until dates and cashews are completely pulverized.
- Pour into the crust.
Peach Layer
- Fan the peach slices out on top of the cream layer starting with the outside and working your way towards the middle.
- Bake for 35 minutes.
Glaze
- Add ingredients to a blender and blend until liquid.
- Cook on medium heat for a few minutes until slightly thickened.
- Once pie is baked and cooled for 10 minutes, brush on some of the glaze. Keep the remaining glaze in the fridge and use to to top your oatmeal or toast.
- Store pie in the fridge for up to 5 days.
Nutrition
Calories: 222kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 19mgPotassium: 242mgFiber: 4gSugar: 12gVitamin A: 226IUVitamin C: 4mgCalcium: 78mgIron: 2mg
Peaches & Cream Pie!!! You have made my day!
This sounds amazing. I am thinking it could maybe adapt to an apple topping with a bit of fall spices in the filling.. might be perfect for a Rosh HaShannah treat
Hi, Jill. Looks so yummy that I’m making two pies as I type this! Just an FYI that the video says to use 1/4 cup arrowroot flour in the crust, but it is missing in the typed recipe.
I tried it yesterday, did it by your instructions, and it is was just sooo good!! Thank you! I will do it again!!
Cristina from Switzerland
Thank you Jill! This is an amazing, luscious pie! Thank you ! I substituted using both almonds and cashews, half and half and it came out great! Also I use Kudzu starch instead of corn starch or arrowroot, but like arrowroot, it is healthier especially for people who want lower glycemic choices.
Thank you Jill for all that you and your family do for all of us plant based eaters. It has been very inspirational!
I’m so glad that you enjoyed it =)