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+ servings

Banana Cream Pie (Vegan, Oil Free, and Gluten Free)

Servings 8


  • 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.