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Creamy Vegan Bean Pie with Cashew Cream topping

Creamy Vegan Bean Pie with Cashew Cream Topping

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Western
Servings 8 Slices

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Pie Crust

  1. 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.
  2. 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

  1. Preheat your oven to 375°F (190°C). Lightly grease your pie dish or line it with parchment paper if desired.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Let the pie cool completely—this helps it firm up before slicing.

Make the Cashew Cream Topping

  1. 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.
  2. Chill the cashew cream until you're ready to serve.

Serve and Enjoy

  1. 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.