Banana Cream Pie (Vegan!)

Photo Credit: Allyson Kramer
    2 hrs 30 mins

This recipe is a combination of this cheesecake  + the classic treat: banana cream pie.

It is not exactly what I remember my mother’s banana cream pie to taste like--I’m pretty sure she included shredded coconut and jello pudding in her version--but with cashew cream, walnuts, bananas and almonds, this pie is just as delectable.


What You'll Need

  • Banana Cream Filling
  • 3  cups whole raw cashews, soaked for 2 hours
  • 3/4 cup agave or maple syrup (or, if you have neither, organic confectioner’s sugar will work in a pinch)
  • 1 cup very cold water
  • 1 teaspoon vanilla extract, or 1 teaspoon freshly scraped vanilla bean pod
  • 1 ripe banana, sliced
  • 1/2 cup coconut oil, melted
  • dash or two of salt
  • Crust
  • 1 cup walnuts
  • 4 or 5 pitted Medjool Dates, the softer the better
  • 1/2 cup almond meal
  • Topping
  • 2 bananas, thinly sliced
  • 1/2 cup walnuts, ground

How to Make It


First, in a food processor, combine dates and walnuts and pulse until crumbly. Add in the almond meal and pulse a few more times to combine. Lightly grease a standard sized pie pan with coconut oil and press nuts and dates into pan, forming a crust. Press the crust down gently with bottom of glass, and/or your clean hands.

Pie Filling

Clean out your food processor and dry thoroughly.

Place the coconut oil in a deep glass.

Melt your coconut oil by placing it into a very hot bowl of water, making sure to keep the water from getting into the container you are using to hold the coconut oil. Stir. It will be fully liquified when melted.

Place soaked cashews and cold water into food processor and blend until smooth, about 5 minutes, scraping down the sides as necessary.

Let it get really smooth--patience is the key here. After it is smooth, add in agave, vanilla, sliced banana, salt and melted coconut oil. Blend again until everything is nice and pureed into a very smooth mixture.

Spread filling into prepared pie crust.

Cover very loosely will foil and chill in freezer for about 2 hours, or until the cashew cream center firms up. Garnish with fresh banana slices and crushed walnuts.

Return to freezer for several hours, or overnight until set. Once it’s set up nicely, you can store it in the fridge. Or if you like a very firm cream pie–leave it in the freezer tightly covered with foil, and thaw briefly before serving.

Keep in mind that the bananas on top will have a slightly short lifespan after being removed from freezer before turning brownish- so keeping the pie in the freezer until a couple hours before serving will help with the aesthetics.