Banana Cream Pie (Vegan, Oil Free, and Gluten Free)
- 1 cup raw cashews
- 1/2 cup water
- 1 box silken tofu
- 1/2 cup date sugar
- 1/4 cup coconut butter
- 1 tbsp vanilla extract
- 1 baked pie crust
- 3 bananas sliced
- Combine all ingredients, except crust, in a blender and blend until completely smooth.
- Pour half of the mixture into the pie crust. Top with a layer of bananas, then add the rest of the mixture.
- Refrigerate for 4 hours, then add another layer of bananas and top with aquafaba meringue or whipped coconut cream. Keep refrigerated until served.