Cranberry Cream Pie (Vegan, Gluten-Free)

looking at the side of a slice of pie on a small white plate topped with whipped cream.

Cranberry Cream Pie (Vegan, Gluten-Free)

Prep Time 15

Cook Time 10

Chill time 4

Total Time 4 25

Servings:10 servings

Author: Lori Rasmussen, My Quiet Kitchen

You'll love this dairy-free take on cranberry cream pie. It's wonderfully tangy, tart, sweet, and creamy and very easy to make! Use your favorite pie crust recipe or my gluten-free Healthy Vegan Pie Crust.

Ingredients
US Customary | Metric

1 baked pie crust, cooled after baking - tap for recipe
1 batch Easy Vegan Cranberry Sauce, chilled - Or 1 ½ cups of your favorite whole-berry cranberry sauce (not the jellied variety)
1 ½ cups unsweetened non-dairy milk - I used plain soy milk
2 cups raw cashews - If not using a high speed blender, soak cashews in hot water for 1 hour before blending
1 ¼ cups sugar
5 tablespoons corn starch or arrowroot
2 teaspoons vanilla extract
⅛ teaspoon fine sea salt
1 cup So Delicious Coco Whip, optional - This adds extra sweet cream flavor but can be omitted if you can't find it. Visit the So Delicious website to locate a store.

Optional Topping:

the remaining So Delicious Coco Whip

Instructions

In a blender combine the milk, cashews, sugar, starch, vanilla, and salt, and blend until completely smooth. Stop to scrape down the sides and stir as needed.
Pour the mixture into a heavy bottomed sauce pan. Bring to a low simmer while whisking almost constantly (this will prevent globs in the pudding). Reduce heat to low, continue to whisk and scrape the bottoms and sides, and cook until thickened, about 5 to 7 minutes. Remove from heat.
Whisk in 1 cup So Delicious Coco Whip, if using.
Next whisk in about ¾ cup cranberry sauce. Optional: reserve about ⅓ cup cranberry sauce to swirl on top of the pie. Taste the filling and add more cranberry sauce until the mixture is the desired color and tartness. Pour into the pie crust.
For the decorative swirl: place small dollops around the pie, then carefully drag a knife or chop stick through the cranberry sauce, moving around the pie in concentric circles (see photos above).
Refrigerate the pie for 3 to 4 hours or until fully chilled. Once chilled, cover with plastic wrap and keep refrigerated until ready to serve. Alternatively, for a firmer, frozen pie, transfer to the freezer for several hours.

Notes

The holidays are busy enough; make life easier by making the cranberry sauce a day or two in advance. You can also make the pie crust the day before, and keep it covered at room temperature.

The cashew cream filling can also be made in advance, but don't heat it on the stove until you're ready to pour it into the baked crust.

Be sure to allow enough time for the pie to completely chill before slicing and serving.

Leftovers can be refrigerated for up to 4 days or frozen for several weeks. The high fat content of cashews prevents this pie from freezing solid, so it's even great right out of the freezer.

Nutrition