This custard-like No-Bake Vegan Vanilla Cookie Pie is one of my most popular desserts. Everyone always begs me for the recipe. The filling is sweet, creamy, decadent, and delicious, but 100% dairy-free. If you love healthier desserts, try Black Bean Brownies, Gluten Free Cherry Cobbler, Vegan Sugar Cookie Bars, or Healthy Carrot Cake next!
Why I Love This Recipe
- No Bake Dessert: Short on time? Skip the baking and make this pie ahead of time. Refrigerate it for 24-48 hours and then slice into it when you’re ready to serve!
- Dairy Free: You don’t need dairy to enjoy a decadent dessert. This No-Bake Vegan Vanilla Cookie Pie is entirely dairy free and made from cashews and coconut so it’s lighter and more nutritious.
- Healthier: Most pie is filled with butter, milk, cream, and sugar. This pie is sweetened with maple syrup and made with wholesome ingredients.
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Notes on Ingredients
- Tofu: Use silken tofu and drain it well before using.
- Coconut Cream: Use full-fat canned coconut cream, not coconut milk from the refrigerated section.
- Cashews: Raw, unsalted cashews.
- Maple Syrup: 100% pure maple syrup is the sweetener for this pie. You can substitute with any liquid sweetener like honey or agave.
- Oat Flour: Make your own oat flour by blending oats in a blender until a powdery substance forms. You can also buy store-bought.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make No-Bake Vegan Vanilla Cookie Pie?
- Make the cookie crust.
- Make the vanilla pie filling in a blender.
- Pour the pie filling into the crust and then refrigerate for 24 hours to set.
- Enjoy!
- Step 1: First, make the cookie crust and press it into the pie dish.
- Step 2: Then, make the pie filling in a blender.
- Step 3: Pour the pie filling into the crust and refrigerate for 24-48 hours.
- Step 4: Finally, slice and enjoy! Serve with optional fresh fruit.
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Commonly Asked Questions
This pie must be stored in the fridge to keep the filling nice and firm. It keeps in the fridge for up to 5 days. You can also freeze this in slices and take the slices out when you’re ready to enjoy. If you do keep individual slices in the freezer, just let it thaw for about 5-10 minutes before enjoying. Keep in the freezer in an air-tight container for up to 3 months.
Yes, in fact, you should! This pie is best when it is refrigerated for 48 hours before serving, but it needs to be refrigerated for at least 24 hours before serving. So make it ahead of time!
Nope! Silken tofu is very bland/mild in flavor so the sweetener and cashews cover it up and it takes on the tangy flavor of a vanilla custard. Another dessert with hidden nutrition is my Chickpea Peanut Butter Ice Cream!
“The most DELICIOUS pie. Don’t be skeptical about the tofu–you can’t taste it! Everyone in my family loves this recipe.”
– Jordan
Extra Helpful Tips
- Let the pie set in the fridge for at least 24 hours (up to 48) before slicing and serving.
- I topped mine with blueberries but you can top it with any other fruit or enjoy it plain!
- Use a high-speed blender (like a Vitamix) to blend the pie filling so it gets super creamy.
- For an easy dessert, you can skip making the crust and just make the pie filling. Store it in the fridge and serve it with berries & granola for a healthier dessert.
If you tried this No-Bake Vegan Vanilla Cookie Pie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
No-Bake Vegan Vanilla Cookie Pie (gluten-free!)
Equipment
Ingredients
Pie Filling
- ½ block silken tofu 8 oz
- 1 can coconut cream 13.5 oz
- 1 cup cashews raw
- ½ cup maple syrup pure
- 2 teaspoon vanilla extract
Cookie Crust
- ¾ cup oat flour
- ¼ cup rolled oats
- ¼ cup maple syrup
- ¼ cup almond butter natural creamy
- ¼ cup applesauce unsweetened
- 1 tablespoon ground flaxseed
- 1.5 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup coconut oil melted can also sub with another ¼ cup applesauce
Instructions
Cookie Crust
- Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Mix all cookie crust ingredients together in a large bowl until well combined. Scoop the dough into cookies and line them on a baking sheet, flattening them a bit. Bake for ~12 minutes. Let cool for 5-10 minutes.
- Change the oven temperature to 400 degrees F.
- Break up the cookies and add them to a food processor. Pulse until they are completely broken up. Add applesauce or ¼ cup melted coconut oil then blend in the food processor until completely combined.
- Dump the crust mixture into a pie pan and press down until evenly distributed in the pie pan.
- Bake the crust for 10 minutes.
Vanilla Pie Filling
- While the crust bakes, blend all filling ingredients in a high-speed blender like a Vitamix until completely smooth.
- Once the crust is out of the oven, pour the filling into the pie pan.
- Let the pie set in the fridge for at least 24 hours (up to 48 hours) then enjoy! It gets better the longer it sits in the fridge!
Notes
- Let the pie set in the fridge for at least 24 hours (up to 48) before slicing and serving.
- I topped mine with blueberries but you can top it with any other fruit or enjoy it plain!
- Use a high-speed blender (like a Vitamix) to blend the pie filling so it gets super creamy.
- For an easy dessert, you can skip making the crust and just make the pie filling. Store it in the fridge and serve it with berries & granola for a healthier dessert.
Jordan says
The most DELICIOUS pie. Don’t be skeptical about the tofu–you can’t taste it! Everyone in my family loves this recipe.