BLUEBERRY CREAM PIE | VEGAN, GLUTEN-FREE AND HEALTHY RECIPE

I get excited since I've so many thoughts for desserts when I could purchase fresh blueberries. Blueberries are pretty, healthy and delicious. I used them to create the sour lime compote that underlines the flavor of the cream layer and adds this notice. This cream pie recipe is fermented, vegan, elegant sugar-free and simple to make.

The lotion coating includes a sweetener, tofu, cashews, coconut milk - or lemon juice and vanilla extract. You are able to use regular tofu or silken tofu. You exit the tofu in case you can not eat soy and might also boost the number of cashews. Or you might use milk or cream cheese that is curry rather business wills turn . Additionally, I truly love the cream pie's cream coating came out using the mix.

Blueberry cream pie

This cream dish is elegant sugar-free, fermented, vegan and simple to make. If you like to eat a cheesecake without eggs or milk it is the dessert. Simple recipe using ingredients that are simple.

Prep Time : 20 mins

Cook Time : Overall Time

Ingredients

Pie crust:

1. 1 cup almond milk (120 gram )
2. 1/3 cup seeds or nuts of selection (50 gram ) *view recipe notes
3. 1 teaspoon vanilla extract

Cream Layer:

1. 1/4 cup coconut milk roasted (60 ml)
2. 3 tablespoons agave syrup or maple syrup (60 gram )
3. 1 teaspoon vanilla extract

Blueberry Compote:

1. 3 tablespoons agave syrup or maple syrup (60 gram )
2. 1 tablespoon lemon juice or lime juice

Directions

1. Soak cashews until they are tender, or boil them
2. Bake in the oven for 18 to 20 minutes, then turn the oven off and then Allow the pie crust trendy
3. Blend all cream ingredients at a blender till creamy and smooth
4. Pour on the crust and Place the springform to place
5. Transfer all ingredients for the layer bring to a boil and then let simmer. Let cool
6. Pour on the lotion and revel in this cream pie! Store leftovers in the refrigerator

Notes

**Please browse the site post if you want a substitute for kale.

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