Healthy Blender Recipes

Gluten Free Vegan Apple Custard Blender Pie

vegetarian vegan dairy_free gluten_free egg_free soy_free blender
  • 2 1/3 cups unsweetened applesauce
  • 1 ½ cups raw cashews
  • 1 cup hemp milk or soy milk
  • ¼ cup tapioca flour
  • 1/4 cup flaxseed meal
  • 1/3 cup of coconut sugar
  • 3 Tbsp maple syrup
  • 2 tsp natural alcohol free vanilla extract or 1 tsp regular extract
  • 2 1/2 tsp cinnamon
  • 1 tsp xanthan
  • ½ tsp Celtic sea salt or Himalayan salt
  1. Preheat oven to 150 / 300 F
  2. Pour all ingredients except flaxseed meal into the blender (I use a Vitamix) and puree until smooth and creamy.
  3. Stir through the ground flaxseed until well combined.
  4. Pour into a well greased 9 inch/23cm pie dish and bake for about 1 1/2 hours until there is a slight spring to the top.
  5. If the pie wobbles it is not done. If it starts to brown too much, cover with foil.
  6. Allow to cool completely, and then chill in the fridge for about 5 hours or overnight to allow the pie to firm up.
  7. Slice with a sharp knife and you should get clean firm pieces that you can almost eat with your hands! 
  8. Serve with vegan cashew cream, vegan tofu cream, or raw vegan vanilla ice cream and a dusting of cinnamon. YUMMO!

Piggy Cooking Tips

selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.