This Plant-Based Tomato Pie is My Favorite Summer Recipe! #vegan #glutenfree #oilfree

vegan pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust adds fiber and nutrients.

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy and has a high smoke point.

fresh basil

🥗Healthier: dried basil

💰Cheaper: mixed herbs

Dried herbs are more economical and have a longer shelf life.

Preheat oven to 350°F.

Mix almond flour, oat flour, tapioca starch, flax meal, and baking powder in a bowl.

Add 1 and 1/2 cups of mashed white sweet potato to the dry ingredients and mix until combined.

Roll out the crust using parchment paper and place it in a 9 and 1/2 inch pie plate.

Pre-bake the crust in the oven for 10 minutes to seal the surface.

Prepare a cashew-based sauce by blending 1/4 cup cashews, 1 tablespoon white wine vinegar, 1 tablespoon nutritional yeast, 1 tablespoon Dijon mustard, and 1/4 cup water until smooth.

Pour half of the cashew sauce into the bottom of the pie crust.

Sprinkle 3 cloves of minced garlic over the sauce.

Layer 3 sliced heirloom tomatoes on top of the garlic.

Sprinkle 2 to 3 tablespoons of fresh chopped basil and 1/2 teaspoon of thyme over the tomatoes.

Drizzle the remaining cashew sauce over the top of the pie.

Bake in the oven for 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens