No‑Bake Vegan Strawberry Pie

Why You’ll Love This Recipe

This pie combines the natural sweetness of dates and strawberries with a creamy, dairy‑free filling that feels indulgent without heavy fats. Because it’s no‑bake, it’s great for summer gatherings or when you want to make dessert ahead of time. Plus, it uses simple whole ingredients you can find at most grocery stores.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

crust
• 1/2 cup raw cashews
• 8 medjool dates, pitted and roughly chopped
• 1 cup old‑fashioned rolled oats (certified gluten‑free if needed)
• 2–3 tablespoons apple juice

filling
• 1 (about 12.3 oz) package firm silken tofu
• 2 medjool dates, pitted and chopped
• 3 tablespoons lemon juice
• 1 tablespoon ground chia seeds
• 1 teaspoon grated lemon rind
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 1/2 cup apple juice
• 2 teaspoons agar powder (or 2 tablespoons agar flakes)
• Sweetener (stevia, erythritol, etc.) to taste

topping
• 12 ounces fresh strawberries, stemmed and sliced

Directions

1. Prepare cashews: Place the raw cashews in a bowl and cover with water by about an inch. Soak for at least 2 hours or overnight in the fridge.

2. Make the crust: In a food processor, combine the chopped dates and oats and process until crumbly. With the machine running, add 2 tablespoons apple juice. Continue processing until the mixture sticks together but isn’t wet. Press into the bottom and up the sides (about 1 inch) of an 8‑inch pie pan. Set aside.

3. Blend the filling: Drain the cashews. In a blender, combine the soaked cashews, silken tofu, chopped dates, lemon juice, ground chia seeds, lemon rind, and vanilla. Blend on high until completely smooth.

4. Sweeten: Taste the filling and add your chosen sweetener as needed.

5. Activate the agar: Heat the 1/2 cup apple juice in a small saucepan. Sprinkle in the agar powder and stir until it dissolves and the juice boils. Continue cooking 1 minute after boiling.

6. Combine: Quickly pour the hot agar mixture into the blender with the filling and blend again until smooth.

7. Assemble: Pour the filling into the crust and smooth the top. Refrigerate until chilled and set.

8. Top: Arrange the sliced strawberries on top just before serving.

Servings and timing

• Serves: 6
• Prep time: About 2 hours 40 minutes (mostly soaking and chilling)
• Active time: About 30 minutes
• Total time: About 2 hours 45 minutes

Variations

• Crust‑less: Omit the crust to reduce calories and fat, and simply chill the filling for a lighter dessert.
• Fruit swap: Use other fresh fruit like raspberries, blueberries, or peaches in place of strawberries.
• Glaze option: If sugar isn’t a concern, add a strawberry glaze over the fruit for extra shine and sweetness.

Storage/Reheating

• Refrigerator: Store leftover pie in the fridge, covered, for up to 3–4 days. The fruit topping may release juice over time.
• Freezer: You can freeze individual slices wrapped well for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

What makes this pie vegan?

This pie is vegan because it uses plant‑based ingredients like silken tofu, cashews, and oats instead of dairy or eggs.

Can I make it gluten‑free?

Yes. Use certified gluten‑free rolled oats to ensure the crust is gluten‑free.

What can I substitute for agar powder?

Agar powder helps set the filling. If you don’t have it, you might try other vegan gelling agents, but they may not give the same texture.

Do I have to soak the cashews?

Soaking softens the cashews so the filling blends smoothly. Quick‑soak them in hot water for an hour if short on time.

Can I use frozen strawberries?

You can use thawed, well‑drained frozen strawberries, though the texture may be softer than with fresh.

Is this dessert sweet?

The sweetness comes from dates and optional sweetener; adjust to taste.

Can I make this ahead?

Yes—prepare the pie a day ahead and refrigerate so it’s fully set and chilled when served.

What pie dish size should I use?

An 8‑inch pie pan works best for this recipe.

How do I prevent the crust from sticking?

Lightly oiling the pie pan or dusting with crushed nuts can help the crust release more easily.

Can I reduce the sugar?

Yes—sweetener is optional and can be reduced or omitted depending on your preference.

Conclusion

This No‑Bake Vegan Strawberry Pie is a refreshing and wholesome dessert that’s perfect for warm days or anytime you want a fruit‑forward, creamy treat without baking. With easy‑to‑find ingredients and plenty of room for variation, it’s a great addition to your vegan dessert repertoire.