A Sweet and Creamy Vegan Dessert.
Vegan Peach No-Bake Pie is a refreshing and delightful dessert that highlights the sweet, juicy flavors of peaches. The cream uses coconut milt, soy milk, brown sugar and cornstarch as a base. The crackers in the middle absorb liquid of the cream and peaches, creating a moist and sweet layer. The filling consists of canned peaches mixed with lemon juice, offering a luscious texture without the need for baking. Chilled in the refrigerator until set, this pie is perfect for warm weather gatherings, providing a light and fruity option that everyone can enjoy.
Ingredients
For the Cream
- 400ml Coconut milk
- 1 cup Soy Milk (240ml)
- ¼ cup Brown Sugar
- 3 Tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
For Assembling the Pie
- 400g Canned Peach, chopped into small pieces
- 100g Vegan crackers
- cup Crunch Oats to garnish on top
- cup Grated Coconut (unsweetened) to garnish on top
How to Make the Best Vegan Peach No-Bake Pie
Making the Cream
- Before turning on the heat, add half of the soy milk to the pot, together with the cornstarch. Mix it well. When the cornstarch and the milk are well mixed, add the rest of the soy milk.
- To this mixture, add the coconut milk, sugar and vanilla and put the pot on medium heat. Keep stirring until the liquid becomes a cream. It will take around minutes. Do not stop mixing here, so it doesn’t burn at the bottom of the pot.
- The cream is ready.
Assembling the dessert
- Add half of the cream to the bottom of the tray.
- Add a layer of the vegan crackers.
- Add the peach and lemon mixture.
- Add now the rest of the cream.
- Cover the tray and keep it in the fridge for at least 6 hours before serving it. Best is to keep it overnight.
- When you want to serve the dessert, spread some grated coconut and crunchy oats on top.
Vegan Peach No-Bake Pie
A Fresh and Creamy Vegan Dessert.
Servings: 6 people
Equipment
- 1 tray (mine was 28cm x 18cm x 5cm)
Ingredients
For the Cream
- 400 ml Coconut milk
- 1 cup Soy Milk (240ml)
- ¼ cup Brown Sugar
- 3 Tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
For Assembling the Pie
- 400 g Canned Peach, chopped into small pieces
- 100 g Vegan Crackers
- cup Crunch Oats to garnish on top
- cup Grated Coconut (unsweetened) to garnish on top
Instructions
Making the Cream
- Before turning on the heat, add half of the soy milk to the pot, together with the cornstarch. Mix it well. When the cornstarch and the milk are well mixed, add the rest of the soy milk.
- To this mixture, add the coconut milk, sugar and vanilla and put the pot on medium heat. Keep stirring until the liquid becomes a cream. It will take around minutes. Do not stop mixing here, so it doesn't burn at the bottom of the pot.
- The cream is ready.
Prepare the Peach Filling
- Cut the canned peach in small cubes and add it to a bowl. Add the lemon and mix it well.
Assembling the dessert
- Add half of the cream to the bottom of the tray.
- Add a layer of the vegan crackers.
- Add the peach and lemon mixture.
- Add now the rest of the cream. Cover the tray and keep it in the fridge for at least 6 hours before serving it. Best is to keep it overnight.
- When you want to serve the dessert, spread some grated coconut and crunchy oats on top.
