Plant base Maple Apple Cheesecake Pie - No Dairy!
This is by far one of the best apple pies I've made! It has no dairy and used natural sweeteners! It's whole lot healthier than your typical creamy pies!
This was a huge hit for Christmas! Everyone loved it! Low in sugar and low in fat. I love the combination of the "cheesecake" with the apples and the holiday spices! It has more steps involved, but well worth it!
Vegan Maple Apple Cheesecake Pie
Ingredients
1 - 9" graham cracker crust (pre-made or homemade)
Crust:
1 cup graham cracker crumbs
3 tbsp vegan butter or coconut oil (melted)
Preheat oven to 350F
- Mix the crumbs and the melted butter until it looks like wet sand. Press in to your greased (I like to use coconut oil baking spray) pie dish.
- Bake in the oven for 10 minutes. Set aside.
Apple Filling:
4 each gala apples; peeled, cored, & sliced
2 tbsp maple syrup
1/4 tsp cinnamon powder
1 pinch ground cloves
1 pinch nutmeg
- In a bowl, toss the apples, maple syrup, cinnamon, cloves, and nutmeg; until completely coated.
- Pour the apples in the graham cracker crust.
Cheesecake Filling:
1/2 block tofu
1/2 cup raw cashews*
lemon juice from half of a lemon
1/2 tsp sea salt
1/2 cup coconut milk or non dairy milk
1 1/2 tbsp nutrition yeast
1/4 cup agave
1/4 cup pure maple syrup
2 tbsp tapioca flour
1 tsp vanilla extract
- Boil your cashews for 15 minutes to soften. Or just use a high grade blender.
- Place all the ingredients in your blender. Blend until it's completely smooth.
- Pour the cheesecake filling over the apples.
Topping:
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup agave
pinch of sea salt
1/2 tsp cinnamon
- In a bowl, combine all the topping ingredients until it looks like bread crumbs.
Sprinkle over the apple filling.
- Place in the oven and bake for 25-30 minutes or until the cheesecake filling it set and the tops are golden brown.
Cool it down for 10 minutes and then place in the fridge to chill.
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