I love a good pie. Especially a no bake pie like this gluten free cashew cream pie that takes minutes to assemble. And requires very few ingredients (another plus!).
I had this idea some time ago after an experiment with So Delicious’s CocoWhip product went deliciously right. Thus, the vision for this pie was born… and boy, is it amazing.
My family was blown away by how beautiful the pie was, and my mom couldn’t believe that I actually made it (which is saying a lot because I don’t bake). They also loved the richness… even though I was the only gluten free and dairy free person at the table.
Gluten Free Cashew Cream Pie (No Bake!!)
This pie is inspired by one of the peanut butter cheesecakes from the Cheesecake Factory… that I loved before I had to go gluten-free.
One day earlier this summer, I had a craving for something creamy and sweet. Though I find those tubs of the CocoWhip from So Delicious Dairy Free to be “dangerous” because of how good the product is, I had an idea.
Mixing it with cashew butter hit the spot… and so the concept of this pie was born.
Super silky and creamy, the pie is a total treat. Not too sweet (like the Cheesecake Factory), this gluten free cashew cream pie hits the spot or is perfect to bring as a dessert.
It’s gluten free, dairy free, peanut free, and egg free! (Except you’d never know it if I didn’t tell you… that’s how good it is.)
Here’s the thing… I don’t bake. I rarely make treats or anything sweet. And even I could make this gluten free cashew creme pie and decorate it to look so pretty.
Ingredients for Gluten Free Cashew Cream Pie
First of all, I really hate to bake so making a dessert like this gluten free cashew cream pie had to be simple.
You could certainly make your own healthier crust, but truth be told, I was too lazy. So I bought a pre-made gluten free pie crust to cut down on assembly time.
If you wanted to make your own pie crust from healthier ingredients (that doesn’t require baking, follow the crust recipe here for my Chocolate Truffle Pudding Pie). It’s a fantastic crust and will eliminate the processed ingredients from the store-bought gluten free pie crust varieties.
Second, the filling is literally two ingredients — CocoWhip from So Delicious Dairy Free and cashew butter. I honestly love CocoWhip. My husband jokes that it will be gone in a day whenever I’ve bought it at the store.
Light, airy, and the perfect hint of sweetness, CocoWhip has filled the Cool Whip void in my life. It’s one of my go-to dairy-free vegan secrets. While I could make a paleo whipped cream from coconut milk, I am just too lazy. If I’m going to have a treat, CocoWhip is my go to and is on the table at every family holiday for both myself and my sister to enjoy.
And lastly, the decorations were incredibly simple. I used vegan chocolate chips as well as Free2B’s dairy-free dark chocolate sunflower butter cups. You could certainly add additional icing garnishes as I did here using this paleo frosting, but it’s not necessary.
Heck, you could even not decorate your gluten free cashew cream pie, and it would still be delicious. Or perhaps go with some shredded coconut or toasted nuts if you’re looking to keep the sugar content low. Either way, the recipe I used to make this delectable pie is below!
Disclaimer: This post was sponsored by So Delicious Dairy-Free, but the opinions are my own.
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Gluten Free Cashew Cream Pie (No Bake Recipe) |
My gluten free cashew cream pie is sure to wow using only a handful of ingredients. Make this dairy free pie in advance and enjoy for up to 7 days. It stores well in the fridge! |
My gluten free cashew cream pie is sure to wow using only a handful of ingredients. Make this dairy free pie in advance and enjoy for up to 7 days. It stores well in the fridge! |
Servings | Prep Time | Cook Time |
8-10slices | 5minutes | 10minutes |
Servings | Prep Time |
8-10slices | 5minutes |
Cook Time |
10minutes |
- 1.5 containers So Delicious Dairy Free CocoWhipped Topping
- 1.5 cups Cashew Butter
- 1 pre-made gluten free pie crust
- 1/8 cup vegan chocolate chips
- 2 packages gluten-free nut or sunflower seed butter cups
Ingredients
Servings: slices
Units:
|
- Place packages of sunflower butter cups in freezer to harden for 10 or 15 minutes.
- Unless you opt to make your own gluten free pie crust, get the pie crust ready near by for filling.
- Combine So Delicious Dairy-free Coco-Whip with cashew butter until well mixed. Pour mixture into pie crust and smooth top with a spatula.
- Remove the sunflower butter cups from the freezer and then from their packaging. You should have 4 total (though I'm glad I had a few extra since a few didn't cut correctly). Turn each sunflower butter cup over so the larger side is face down. Use a very sharp knife to cut the cup in half. Repeat for each cup you have.
- Place one sunflower butter cup along the edge of the pie crust and gently press it into the pie so that the cut edge disappears. Place the next directly across from the first. Place the next two at 3 o'clock and 9 o'clock on the pie, and then place the final four in between each of the first four halves.
- Sprinkle the chocolate chips on to the pie evenly.
- Add additional icing decorations if you want to do so.
- Cover and store in the fridge.
You can make this gluten free cashew cream pie up to 3 days before your party. It holds up well and because it is rich, it goes a long way!
I like to use cashew milk. It is creamier than almond milk and doesn’t have a distinctive flavor.
I use Almond Silk or Cocunut Oil to replace milk.
I am a huge fan of So Delicious Cashew Milk as a dairy alternative. Other brands put almonds in their cashew milk, but I’m allergic to almonds, so those weren’t an option for me. But So Delicious only puts cashews on its cashew milk so it’s safe for me to consume. And So Delicious is true to its name–it really is so delicious!
Not very original, but I use dairy-free milk. I especially like cashew
My family loves unsweetened coconut milk, although I have one child who prefers the creaminess of Lactaid milk products. 🙂
I usually use canned coconut milk to replace dairy in recipes. I’ve seen Coco Whip at the store, but I’ve never tried it. I will get some next time I see it!
This is definitely going on my list of recipes to try! I love cashew milk as a dairy alternative, and I also use coconut cream in my coffee and tea. I use a hand-held battery-operated frother, and it makes it creamy and wonderful.
I typically just use canned coconut milk in place of dairy. I use it as my coffee creamer and to thicken soups and such.
Love So Delicious Coconut Milk and Dairy Free/Vegan Cream Cheese.
Having had to be more restrictive on dairy than gluten the last few years (it’s at least immediately evident compared to a few hours or a couple days delay), I’ve had to learn how to substitute. I’ve found that when it comes to “traditional” and family recipes, using full-fat coconut milk works really well, especially in baking. It makes a huge difference! When I want something that is more for flavor instead of chemistry reasons and binding, the SO Delicious has been my favorite brands as far as taste, and consistency in products and cartons.
i like to substitute almond milk for regular milk when baking
My family loves homemade pumpkin pie. I make my own condensed soy milk and substitute that in a regular pumpkin pie recipe. Entire family loves it!
I use So-Delicious coconut milk in my coffee, to make my own chocolate candies and many of the other amazing products for healthier eating. I especially love using the frozen dessert flavors to make other frozen delights such as pies. People are surprised they enjoy it so much.
To make a base for cream soups, boil cauliflower until tender and blend until a pureed. You can make the soup as thick or thin as you want, depending on how much water you add.
I make my own cashew milk–super easy-only 2 ingredients! One cup of raw cashews blended in the Vitamix with 5-6 cups of filtered water–blend for 1-2 minutes, then pour into glass jar to store. If you can soak the cashews ahead of time, that’s a bonus, but if pinched for time, you can skip that step. I always have cashew milk in the fridge, so I substitute that in any recipe that calls for regular dairy milk. I bake a lot, so I do this often! My treats always come out perfect!
I use flax milk (unsweetened) to replace dairy in my recipes. I also use organic, canned coconut milk when I need a thicker consistency. Both my son and I are both allergic to dairy so I’m so thankful that there are alternatives.
I love their yogurts which I was missing since I gave up milk and milk products. I use almond milk and now got my husband to drink it as well.
I just learned an easy way to switch from using greek yogurt to a dairy free alternative by using coconut cream in my smoothies. Made one today with coconut cream, cashew milk, spinach, banana, protein or collagen powder and frozen blueberries.
Thanks for the opportunity to win a prize!
I like using flax seed milk. It tastes good and is a good way to get this good omega 3 in another form.
I love love So Delicious products. However, I also have an ultimate fave which is Good Karma’s flax milk. I use it in smoothies, recipes, tea, coffee, it is creamy and delicious! I can’t wait to make this! For Whip Cream I use So Delicious or Try Whip which I also enjoy. No I must find the CocoWhip 🙂
Canned coconut milk, after being in the fridge, nice and thick
I have been dairy free for years. I love the nut milks and even made a bechamel sauce from cashew milk once. Also don’t forget about butter alternatives. Earth Balance vegan (soy free) butter is good Brit doesn’t brown-I keep a jar of bacon drippings in the fridge. Coconut oil and olive oil work, too!
I’m new to dairy free, but love the So Delicious coconut ice cream minis, so I’m sure the coconut milk would be appealing, too!
I like unsweetened coconut milk or cashew milk. In a carton or canned. Great how things are finally going carrageenan-free!
I am a huge fan of So Delicious. It makes being dairy free so much easier. I love the cashew alternatives. It is easy to substitute into almost any baking and cooking product. It depends on your taste preference….coconut, almond, cashew, soy….
I use almond milk in a good share of my recipes. I always forget about coconut milk.
I love to make cashew cream. Just soak cashews in warm water for a few hours, drain, add cashews and 1T water to blender until smooth! Add honey if you need a sweetened cream.
My biggest swap is cashew milk to regular milk. I also often make coconut whipped cream since I am a whipped cream fanatic.
Can’t wait to try this recipe
I love So Delicious Very Vanilla Cashew ice cream in my coffee instead of dairy milk! Yummy!!
I’m using So Delicious products to replace foods on my Low Iodine diet . They are sooo delicious! Thank you
I made this for a Christmas party and I was able to get by with using 1 container of CoCo Whipped So Delicious Topping (instead of 1.5 containers) and using 1 cup of Cashew butter (instead of 1.5 cups) – I used the Wholly Gluten-free crusts, though I did have to bake it ahead of time, so there was more work involved . Still, excellent recipe to present something different that everyone can enjoy at a gathering!