A new cranberry treat perfect for your holiday table, this creamy vegan pie is made with cashews and non-dairy milk, with perfectly sweet and tart cranberry sauce swirled into the filling. Use your favorite pie crust recipe or my gluten-free Healthy Vegan Pie Crust.
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. Taste and add more cranberry sauce until the mixture is the desired color and tartness. Optional: reserve about ⅓ cup cranberry sauce for creating a swirl pattern on top of the pie. To do this, 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 photo in post).
Refrigerate 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.
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 delicious right out of the freezer.