Blueberry cream pie | vegan, gluten-free and healthy recipe

Name: Blueberry cream pie
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 1 cup almond flour ((120 g)); 1 cup oats ((GF) ground into flour (90 g)); 1/4 cup agave syrup (or maple syrup (80 g)); 1/3 cup nuts or seeds of choice ((50 g) *see recipe notes ); 1 tsp vanilla extract; 1/2 cup cashews (soaked (75 g)); 160 g silken tofu ((or regular tofu) **see recipe notes); 1/4 cup coconut milk (canned (60 ml)); 3 tbsp agave syrup (or maple syrup (60 g)); 1 tsp vanilla extract; 1/2 tbsp lime juice (or lemon juice); 1 cup fresh blueberries ((150 g)); 3 tbsp agave syrup (or maple syrup (60 g)); 1 tbsp lemon juice (or lime juice); 1 tsp maqui berry powder ((optional))

By Ela on January 26, 2018 | Last updated March 12, 2018 47 Comments

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Vegan blueberry cream pie

“This is the best pie I ever ate…” A sentence from my boyfriend… a rare sentence, which I actually never heard before. Especially since he is a big fan of my savory dishes but often rolls his eyes when I create a new dessert. But not this time! He seriously LOVED this blueberry cream pie and almost ate the entire cheesecake by himself. Well at least I could grab 2 small pieces and I can confirm that this pie is delicious!

I always get excited when I can buy fresh blueberries in the store because I have so many ideas for blueberry desserts. Blueberries are simply delicious, healthy and pretty. I used them to make the yummy blueberry lime compote which adds this special note and underlines the taste of the cream layer. This blueberry cream pie recipe is vegan, gluten-free, refined sugar-free and easy to make.

Blueberry cream pie ingredients

The crust of this healthy blueberry cream pie contains almond flour, oats, nuts or seeds of choice (you could use peanuts, hazelnuts, macadamia nuts, sunflower seeds etc.), a liquid sweetener like agave syrup or maple syrup, and vanilla extract.

The cream layer contains soaked cashews, tofu, a liquid sweetener, coconut milk, lime- or lemon juice and vanilla extract. You can use silken tofu or regular tofu, both work well. You could also increase the amount of cashews and leave out the tofu if you can’t eat soy. Or you could use coconut yogurt or vegan cream cheese instead, however, the cream layer will turn out less firm. Furthermore, I really love how the cream layer of this blueberry cream pie came out with the cashew/tofu combination.

The blueberry compote contains blueberries, lime- or lemon juice, a liquid sweetener and I also added a teaspoon of maqui berry powder. This is optional but it adds a very lovely color. I once also used it to naturally color the purple layer of my raw vegan blueberry cheesecake.

This blueberry cream pie is:

Vegan
Gluten-free
Dairy-free
Egg-free
Refined sugar-free
Plant-based
Delicious
Easy to make

Great for a birthday party

This vegan blueberry cream pie is perfect for a Sunday brunch but it’s equally great for a birthday. So if you got really excited and hungry now, then make this pie for the weekend, I am sure you will love it as well.

Please leave a comment below if you make this blueberry cream pie. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment.

This blueberry cream pie is vegan, gluten-free, refined sugar free and easy to make. It's the perfect dessert if you love to eat a healthy cheesecake without dairy or eggs. Easy recipe with simple ingredients.

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4.91 from 11 votes