Summertime is coming! I’m starting to get the itch to make yummy and cool desserts again, so here’s a new, citrus-y variety of an old favorite, this time with real pie crust!
What you’ll need:
- 2 c. raw cashews, soaked for 1-5 hours
- 2 tbsp. honey
- 1 blood orange
- 1 vegan pie crust (Wholly Wholesome)
- 1 vanilla bean
- 1/4 tsp. cardamom
- 1/2 bottle Zest Cashew Milk
What to do:
Preheat oven as specified for your pie crust (mine said 400 degrees). Let pie crust thaw for about ten minutes, and poke it lightly on bottom and sides with fork, so it doesn’t inflate while warming. Place in oven until lightly browned. Remove to cool.
As crust is cooling, slice blood orange in half, and then keep once slice to top the cake. Juice the rest of the orange. To get the yield of the vanilla bean, use a sharp knife to slice the length of the bean, then run a spoon along the inside, down the cut you made. Place this yield in a high powered blender with the remaining ingredients: blood orange juice, cashew milk, cashews, honey and cardamom. Blend until thoroughly combined in a smooth mixture. Pour into the crust, and place orange slice on top. Freeze for 5-6 hours, and remove from freezer 20-30 minutes before serving. Can be stored in refrigerator for up to 5 days or freezer for up to 2 weeks.
Sarah Shew - Guest Blogger