Vegan Walnut Whipped Cream Pie with Fresh Strawberry
By: Angela McKee
Published: Friday, August 10, 2012 - 12:48pm

Ingredients




2 Cups of shelled Walnuts
1 Cup Soy, Almond or Rice Milk (unsweetened, vanilla flavor)
2 Tbs. melted Coconut Oil ( I used Tropical Traditions brand)
1/4 Cup Powdered Stevia, or Agave
Pinch of Sea Salt
10 – 12 Fresh Ripe Strawberries ( rinsed, sliced in quarters)
2-4 Fresh Strawberries sliced thinly for topping

Preparation

1 Blend together all ingredients except the Strawberries in a high powered blender or food processor. 2 Mix, scraping down sides when needed until the batter has the consistency of a light cake icing, or heavy whipped cream. 3 Scoop the Walnut Whipped Cream into a large bowl. 4 Fold in the quartered sliced strawberries gently until they are mixed in. 5 Spoon the mixture into a pie plate and gently smooth out the Walnut Whipped Cream to form a flat surface in the plate. 6 Top the pie with sliced Strawberries.  Cover with plastic wrap and refrigerate at least 3 hours before serving. 7 Keep refrigerated up to 3 days, covered. 8 Other Options:  For Raw Pie, just use raw coconut oil, raw agave and raw nut milks. 9 You could use other fruits with this as well depending on what’s in season.  I wouldn’t use frozen fruit for this one.

About

This pie has no dairy, sugar or Gluten and yet is creamy, sweet and full of flavor.  The sweet and sour Strawberries compliment the creamy texture of the Walnut/ Almond Milk Whipped Cream.