There's something uniquely comforting about a good slice of pie—but when that pie is a creamy, spiced, and wholesome vegan bean pie topped with a silky cashew cream, it takes comfort to the next level. This creamy vegan bean pie with cashew cream topping is a plant-based spin on a traditional dessert that’s beloved in many communities, especially among Black Muslims in the U.S., where the bean pie recipe Muslim culture celebrates it as an iconic dish. The flavor is rich and nostalgic, with sweet warming spices and a texture that's almost custard-like—except this one is entirely egg- and dairy-free. Whether you're exploring vegetarian pie recipes or just curious about how to make bean pie from scratch, this recipe is a delicious and nutritious way to enjoy a plant-based dessert with a story.
Creamy Vegan Bean Pie with Cashew Cream Topping
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American, Western
Food Processor or High-Speed Blender Essential for blending the beans into a smooth, creamy texture. A blender is particularly important for achieving that silky cashew cream topping.
Mixing bowls For prepping the crust and combining the filling.
Pie dish A standard 9-inch pie dish works perfectly.
Rolling Pin For rolling out the dough. If you don’t have one, a clean wine bottle works in a pinch.
Saucepan (optional) Useful if you want to thicken the filling slightly on the stove before baking, though this step can be skipped.
Baking weights or dried beans For blind baking the crust to prevent puffing.
For the Bean Pie Filling
- 2 cups cooked navy beans or canned, drained and rinsed – part of many classic northern bean recipes
- ¾ cup unsweetened almond milk or other plant milk
- ½ cup pure maple syrup
- ⅓ cup brown sugar
- 2 tbsp cornstarch
- ¼ cup melted coconut oil refined for neutral flavor
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- Zest of 1 lemon optional, for brightness
For the Cashew Cream Topping
- 1 cup raw cashews soaked in hot water for 1 hour
- ¼ cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp lemon juice
- ½ tsp vanilla extract
- Pinch of salt
For the Crust
- 1½ cups all-purpose flour
- ½ cup vegan butter or solid coconut oil
- 1 tbsp cane sugar
- ½ tsp salt
- 3 –4 tbsp ice water
Make the Pie Crust
Start by preparing your crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, just until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 20 minutes while you prep the filling.
Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease your pie dish or line it with parchment paper if desired.
Roll out the chilled dough on a floured surface and gently place it into the pie dish. Trim and flute the edges, then prick the base with a fork. Blind bake for 10 minutes using pie weights.
Blend the Bean Filling
In a food processor, blend the navy beans, almond milk, maple syrup, brown sugar, cornstarch, melted coconut oil, cinnamon, nutmeg, ginger, vanilla, lemon zest (if using), and salt until silky smooth. You want a thick, creamy texture—somewhere between pancake batter and pudding.
This filling pays homage to the classic navy bean pie recipe, made popular by bakers like those from Shaba's bean pie, but with a completely vegan twist.
Assemble and Bake
Pour the bean mixture into the pre-baked pie crust. Smooth the top with a spatula and place in the oven. Bake for about 40–45 minutes, or until the center is set and slightly puffed.
Let the pie cool completely—this helps it firm up before slicing.
Make the Cashew Cream Topping
Drain the soaked cashews and place them in a high-speed blender with almond milk, maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until ultra-smooth and creamy. Taste and adjust sweetness or lemon if needed.
Chill the cashew cream until you're ready to serve.
Serve and Enjoy
Once the pie has cooled and set, top with dollops or swirls of the cashew cream. Slice and serve chilled or at room temperature. It’s fantastic on its own, but even better with fresh fruit or a sprinkle of cinnamon on top.
Pairings
This creamy vegan bean pie pairs wonderfully with warm, spiced beverages or light, citrusy teas. Here are a few ideas:
- Chai tea or spiced rooibos lattes – The warming spices in the drink mirror those in the pie.
- Fresh berries – A small handful of blueberries or raspberries brightens up each bite.
- Sparkling apple cider – A chilled glass brings a crisp counterpoint to the pie’s creamy texture.
- Coconut whipped cream – If you're feeling extra indulgent, top the pie with a bit of this alongside the cashew cream.
You can even serve it after a savory vegan meal like vegan chicken pot pie or a hearty chickpea pot pie, making it the perfect plant-based comfort meal from start to finish.
FAQs
1. Can I use a different type of bean?
Yes! While navy beans are traditional for a bean pie recipe, you can also try cannellini beans or even great northern beans. For a twist, you could even explore a vegan kidney bean pie, which adds a slightly earthier flavor.
2. Is this recipe similar to traditional Muslim bean pies?
Absolutely. This recipe is a modern, plant-based interpretation of the classic bean pie recipe Muslim communities have cherished for decades. The spices and creamy texture are authentic to that heritage, just made without eggs or dairy.
3. Can I make this gluten-free?
Yes, simply substitute the all-purpose flour in the crust with a gluten-free flour blend. Ensure your cornstarch is certified gluten-free, and you're good to go.
4. Can I use canned beans?
Definitely. Just make sure to rinse and drain them thoroughly. Canned navy beans or great northern beans are both excellent options. It’s a great shortcut if you're looking for a simple recipe for bean pie without the hassle of soaking dried beans.
5. Can this be made ahead?
Yes, and in fact, it tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 4 days. The cashew cream topping can also be made ahead and stored separately.
