Southern tomato pie is a time-honored classic that celebrates the summer’s most abundant fruit—the tomato. But this Southern Vegan Tomato Pie with Basil and Cashew Cream takes a plant-based spin on that old-school tradition and makes it not just dairy-free but deeply flavorful in its own right. This pie boasts thick, juicy heirloom tomatoes layered over a flaky vegan crust, slathered with a garlicky, herby cashew cream and fresh basil. It's indulgent, satisfying, and exactly what you want for a laid-back brunch or a vibrant summer dinner on the porch. If you love tomato recipes, vegan twists on classics, or just need a break from heavy meat-based dishes, this one is for you.
Southern Vegan Tomato Pie with Basil and Cashew Cream
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Brunch, Lunch, Main Course
Cuisine American
Food Processor or High-Speed Blender To blend the cashew cream into a smooth, spreadable texture. A standard blender will work too, but a high-speed one gives better results.
Pie Dish (9-inch) Standard size for pies; a tart pan can also be used if you want a more refined look.
Rolling Pin For rolling out the crust dough. If you don’t have one, a wine bottle works in a pinch.
Baking sheet Place under the pie dish to catch any tomato juices that bubble over.
Chef’s knife and cutting board For slicing tomatoes and onions.
Cheesecloth or Paper Towels To help remove excess moisture from the tomatoes.
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup vegan butter cold and cubed
- 2 tablespoons ice water more as needed
- ½ teaspoon sea salt
- 1 teaspoon apple cider vinegar
For the Filling
- 3 –4 large heirloom tomatoes sliced ¼-inch thick
- 1 teaspoon sea salt for sweating the tomatoes
- 1 small red onion thinly sliced
- ¼ cup fresh basil leaves chopped
- Freshly ground black pepper to taste
For the Cashew Cream
- 1 cup raw cashews soaked in hot water for 30 minutes
- 2 tablespoons lemon juice
- 2 teaspoons white miso paste
- 1 garlic clove
- ¼ cup water plus more to thin, if needed
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Make the Crust
In a food processor, pulse the flour and salt together. Add in cold vegan butter and pulse until the mixture resembles coarse crumbs. Add apple cider vinegar and ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing.
Form the dough into a disc, wrap in parchment or plastic wrap, and chill in the refrigerator for at least 30 minutes.
Sweat the Tomatoes
While the dough chills, lay the tomato slices on a paper towel-lined tray. Sprinkle with salt and let them sit for 20–30 minutes. This draws out excess moisture so your pie doesn’t become soggy. Afterward, gently blot with more paper towels.
Prepare the Cashew Cream
Drain the soaked cashews and blend with lemon juice, miso paste, garlic, water, nutritional yeast, salt, and pepper. Blend until completely smooth, adding a splash more water if needed to reach a thick, spreadable consistency. The miso gives it a bit of funk that mimics cheese while keeping everything eggless and dairy-free.
Roll and Par-Bake the Crust
Preheat the oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle. Gently press into a 9-inch pie dish and trim the edges.
Prick the bottom of the crust with a fork and bake for 10 minutes. This step keeps it crisp and ready for the filling.
Assemble the Pie
Once the crust has par-baked, spread a thick layer of cashew cream over the base. Layer half the tomatoes, add a sprinkle of chopped red onions and basil, then season with pepper. Add another layer of tomatoes, more onions, and another dollop of cashew cream over the top.
Finish with a final scatter of basil and cracked pepper.
Bake the Pie
Return the pie to the oven and bake for 30–35 minutes, until the tomatoes look slightly roasted and the cashew cream starts to brown in spots.
Let cool for at least 10 minutes before slicing. The flavors deepen as it sits, and the pie is even better at room temperature.
Pairings
This tomato pie vegan delight plays beautifully with summery sides and refreshing beverages. Here are a few perfect pairings:
- Simple Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the richness of the cashew cream.
- Grilled Eggplant or Zucchini: If you love an eggplant tomato pie recipe or vegetable pot pie recipe, grilled eggplant makes a wonderful accompaniment here.
- Iced Hibiscus Tea or Sparkling Lemonade: Tart and cooling drinks balance the warm, savory notes of the pie.
- Chilled Vegan Tomato Soup: Doubling up on tomato vegan recipes? A smooth vegan tomato soup served cold can be an elegant starter.
- Roasted Sweet Potatoes: Leaning into southern sides, sweet potatoes add a comforting touch and echo flavors from a vegan sweet potato pie.
FAQs
1. What kind of tomatoes work best for this vegan tomato pie recipe?
Heirloom tomatoes are ideal because of their juicy texture and rich flavor, but any vine-ripened, beefsteak, or Roma tomatoes will do. Just be sure to sweat them properly to avoid excess liquid in the pie.
2. Can I make this pie ahead of time?
Absolutely. You can prepare the crust and cashew cream a day in advance. The whole pie can also be baked and stored in the fridge for up to two days—just bring to room temperature or gently reheat before serving.
3. Is the cashew cream a good substitute for traditional cheese or mayo in tomato pie?
Yes, it mimics the tangy, creamy quality of the classic southern tomato pie without any dairy. Nutritional yeast adds a savory, “cheesy” flavor while miso gives it that umami depth.
4. Can I freeze this tomato pie?
Freezing is not recommended due to the high moisture content of tomatoes. They can become watery and change texture when thawed. Instead, store leftovers in the fridge and enjoy within 2–3 days.
5. Can I add more vegetables or turn this into a full pot pie?
Sure thing. If you're looking to blend this with a veggie pot pie recipe or even a vegan chicken pot pie idea, feel free to layer in roasted zucchini, eggplant, or even vegan chicken chunks before baking. This makes a lovely spin on a traditional vegan pot pie recipe using tomato-forward flavors.
