vegan maple-pecan pie
SERVES 12
Cashew cream combined with a hint of apple and cinna-
mon creates a luscious filling perfect for the holidays.
A maple-pecan topping adds a sweet crunch.
3 tbsp refined coconut oil,
plus extra for greasing
8 oz graham crackers
1 cup maple syrup, divided
2 tsp cinnamon
2 ½ cups raw cashews, soaked
overnight and drained
1 cup unsweetened vanilla
almond milk
¾ cup raw cane sugar
½ cup unsweetened
applesauce
3 tbsp fresh lemon juice
2 tbsp arrowroot
1 tsp vanilla
1 ½ cups pecan halvesHeat oven to 350°F. Grease
a 10-inch springform pan
with oil. In a food proces-
sor, grind crackers to fine
crumbs. Drizzle in 1/4 cup
syrup and oil; add cinna-
mon, and process to mix.
Sprinkle crumb mixture into
pan. With damp fingers,
press it firmly into pan, leav-
ing slightly thicker edges.
Bake, 10 minutes. Let cool.
In a food processor, grind
cashews until they form a thick
paste. Gradually add almond
milk, processing until smooth
and creamy. Add sugar, applesauce,
lemon juice, arrowroot, vanilla, and
a pinch of salt, and process to mix. Spoon
cashew mixture into crust, spreading it
smoothly. Bake, 30 minutes.In a saucepan, bring remaining 3 /4 cup syrup
to a boil. Reduce heat. Simmer, stirring fre-
quently, 5 minutes. Arrange pecans on top
of pie in concentric circles to cover the sur-
face. Drizzle syrup neatly over nuts.
Bake until pie is slightly puffed and a toothpick
inserted in the center comes out clean, 20 minutes.
Let cool on a rack, then refrigerate to chill. Serve cold.NUTRITIONAL INFO 465 calories per serving, 25 g fat (6 g satu-
rated), 56 g carbs, 3 g fiber, 7 g protein, 161 mg sodium