There’s something enchanting about the combination of sweet apples and creamy, rich ricotta, especially when the dish is 100% plant-based. One afternoon, while cleaning out my pantry, I unearthed an old bag of cashews and a couple of juicy lemons, and inspiration struck! Why not blend these simple ingredients into a delightful Vegan Ricotta Apple Pie?
This pie has quickly become a beloved staple in my home, bursting with flavor and surprising everyone who tastes it with its elegance. It’s perfect for any occasion—from cozy family gatherings to surprise potlucks—reflecting the satisfying essence of homemade goodness without the fuss. Whether you’re vegan, near-vegan, or simply looking for an uplifting dessert that’s easy to prepare, this recipe invites you to savor every bite. The luscious ricotta, infused with bright citrus, pairs wonderfully with the tender fruit, creating a dessert that’s not only delectable but also spills over with warmth and comfort. Let’s dive into this delicious adventure together!
Why is this Vegan Ricotta Apple Pie special?
Delightful layers of creamy, rich ricotta and tender apples create an unforgettable treat. Easy preparation makes this pie accessible for everyone—perfect for both seasoned chefs and kitchen novices. Crowd-pleaser status is guaranteed; it impresses anyone who tries it! Healthy indulgence skyrockets with plant-based ingredients without compromising flavor. If you’re curious about more delicious vegan options, check out my collection of plant-based dessert recipes.
Vegan Ricotta Apple Pie Ingredients
For the Ricotta
• Raw cashew pieces – soak them for a creamy texture that mimics traditional ricotta.
• Juicy lemons – fresh lemon juice adds a zesty brightness that enhances the flavor.
• Powdered sugar – this helps to sweeten the ricotta perfectly; feel free to substitute with coconut sugar for a healthier option.
• Water – adjusts the consistency; you can use plant milk if you prefer a richer taste.
For the Crust
• All-purpose flour – provides the base; whole wheat flour can be a nutritious alternative.
• Light brown sugar – adds a lovely caramel flavor; you can replace it with maple syrup for a unique twist.
• Sea salt – a pinch enhances all flavors; don’t skip this for balanced taste!
• Nutmeg & ground cinnamon – warm spices elevate the dessert’s aroma and flavor profile.
• Baking soda – helps the crust rise; ensure it’s fresh for best results.
For the Filling
• Olive oil (or canola oil) – gives moisture; melted coconut oil can also be a delicious substitute.
• Apple cider vinegar – added for a slight tanginess that complements the sweetness.
• Vanilla extract – enriches the overall flavor, bringing a warm, inviting quality to the pie.
• Plant milk or water – used to adjust the batter’s consistency; stick with unsweetened almond or oat milk for a subtle flavor.
• Green apples or pears – the star fruit of the pie; choose your favorite for a twist on flavor!
This Vegan Ricotta Apple Pie combines wholesome ingredients to create a dessert that’s both delicious and heartwarming. Let’s get started!
How to Make Vegan Ricotta Apple Pie
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Soak the cashews in hot boiling water for 20 minutes, then drain. This step is crucial for creating a smooth, creamy texture. Add the cashews, lemon juice, water, and powdered sugar to a powerful blender and blend until creamy. Set aside to work on the other components.
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Preheat your oven to 350°F. This ensures a perfectly baked pie—a warm oven is key to achieve that golden crust!
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Prepare a 9-inch round springform pan by lightly oiling the inside bottom and sides, lining it with parchment paper, then lightly oiling again. This will help your pie release easily when it’s done.
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Slice the apples or pears into 1/4-inch slices and arrange them at the bottom of the cake pan in a circular pattern. Their vibrant colors will be a beautiful base for your pie.
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Spoon the creamy ricotta cheese over the apples and spread it carefully to maintain the apple design. This layer brings a rich and luscious feel to every bite!
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Whisk together all the dry ingredients in a large bowl. It’s important to distribute everything evenly for a perfect texture throughout your crust.
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Mix the wet ingredients in another bowl and pour this mixture over the dry ingredients. Fold the two together gently until combined, being careful not to overmix for a soft, delicate crumb.
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Spoon the batter over the ricotta mixture and pat it down in a uniform layer, ensuring the pie holds its shape while it bakes.
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Bake the pie in the preheated oven for 40 to 45 minutes until the ricotta cheese is set and a toothpick inserted in the center comes out clean. A golden-brown crust should form on top!
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Cool the pie on a cooling rack. Once cool, run a butter knife around the sides of the pan to loosen, then release the springform ring and gently remove it.
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Flip the pie upside down onto a plate, carefully lifting off the bottom of the springform pan. Peel off the parchment paper and allow to cool completely before dusting with powdered sugar or cinnamon for a finishing touch.
Optional: Dust with a sprinkle of cinnamon or powdered sugar just before serving for an extra touch of sweetness and style.
Exact quantities are listed in the recipe card below.
Vegan Ricotta Apple Pie Variations
Feel free to let your creativity shine in the kitchen with these delightful twists!
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Nut-Free: Swap cashews for silken tofu blended with lemon juice and powdered sugar for a creamy base.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to accommodate dietary needs. Just ensure it’s a one-to-one substitute for the best results!
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Add Spice: Incorporate cardamom for an exotic twist. Just a pinch can elevate the flavor profile while adding aromatic warmth to your pie.
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Fruit Variation: Replace apples with peaches or berries for a different fruity flair, bringing a juicy sweetness that pairs wonderfully with the ricotta.
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Sweetness Level: Adjust the powdered sugar based on your preference. For a lower-sugar option, use mashed ripe bananas to naturally sweeten the ricotta filling while keeping it luscious.
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Chocolate Drizzle: Melt dark chocolate and drizzle it over the top just before serving for an indulgent touch that sends your dessert over the top.
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Cheesecake Style: Add 1/4 cup of cornstarch to the ricotta mix for a denser, cheesecake-like filling that surprises guests while offering a delightful texture.
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Heat Things Up: Sprinkle a bit of cayenne or crushed red pepper flakes into the batter for a surprising kick that contrasts beautifully with the sweet flavors.
Each variation opens a new door to flavor and fun, inviting everyone to experience your Vegan Ricotta Apple Pie in fresh and exciting ways!
What to Serve with Vegan Ricotta Apple Pie?
Indulging in a slice of this delightful dessert is just the beginning—let’s explore what will elevate your meal experience to a sweet symphony!
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Light Salad: A fresh arugula salad brightened with lemon vinaigrette balances the sweetness of the pie, creating a delightful contrast.
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Coconut Whipped Cream: This fluffy, dairy-free topping melts gently on each slice, adding a creamy richness that enhances every bite.
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Herbed Roasted Vegetables: Savory roasted vegetables like carrots and Brussels sprouts complement the pie’s flavors, making for a well-rounded meal.
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Rosemary Infused Lemonade: A refreshing drink that’s slightly tangy and herbaceous, this lemonade cleanses the palate and pairs beautifully with the pie.
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Spiced Tea: Cozy up with a cup of spiced chai or ginger tea; the warmth of the spices harmonizes wonderfully with the flavors of the pie.
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Chocolate Almond Biscotti: Dipping crunchy biscotti in your coffee or tea alongside the pie adds an extra layer of texture, combining crispy and creamy elements.
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Fresh Fruit Platter: Enhance your dessert experience with seasonal fruits; their sweetness wonderfully complements the pie’s rich flavors.
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Vegan Ice Cream: A scoop of vanilla or almond milk ice cream melts elegantly into the warm pie, creating a deliciously creamy combination that’s hard to resist.
Make Ahead Options
These Vegan Ricotta Apple Pies are a great choice for meal prep lovers! You can prepare the cashew ricotta up to 24 hours in advance, blending the soaked cashews, lemon juice, and powdered sugar, then refrigerate it. Additionally, you can slice the apples or pears and store them in an airtight container with a splash of lemon juice to prevent browning for up to 3 days. When you’re ready to bake, simply assemble the pie by layering the ricotta and apples, then proceed with the remaining steps. By prepping ahead, you’ll save precious time on busy weeknights, allowing you to enjoy a delightful, homemade dessert with minimal last-minute effort!
Expert Tips for Vegan Ricotta Apple Pie
Perfect Cashews: Soak the cashews thoroughly in hot water. This ensures a smooth, creamy ricotta and adds depth to your Vegan Ricotta Apple Pie.
Measure Accurately: Be precise with your dry and wet ingredients. Incorrect measurements can affect the texture and flavor balance of your pie.
Don’t Overmix: When combining wet and dry ingredients, fold gently. Overmixing can lead to a tough crust instead of the desired delicate crumb.
Choose Apples Wisely: Opt for tart green apples for a delightful contrast against the sweetness of the ricotta and sugar. Avoid overly soft fruit for a firmer texture.
Cool Completely: Allow the pie to cool fully before slicing to ensure clean edges and a well-set filling, enhancing the presentation of your Vegan Ricotta Apple Pie.
How to Store and Freeze Vegan Ricotta Apple Pie
Fridge: Store leftover pie in the fridge for up to 4 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness.
Freezer: For longer storage, freeze the pie for up to 3 months. Wrap individual slices in plastic wrap and store them in a freezer-safe container or bag to prevent freezer burn.
Thawing: To enjoy frozen slices, thaw in the fridge overnight or at room temperature for a couple of hours. Reheat slices in the oven at 350°F for about 10 minutes to restore its texture and warmth.
Serving: Always serve chilled or room temperature; the flavors of the Vegan Ricotta Apple Pie will delight once it’s properly thawed!
Vegan Ricotta Apple Pie Recipe FAQs
How do I choose the best apples or pears for this Vegan Ricotta Apple Pie?
Absolutely! Opt for crisp, tart varieties like Granny Smith apples or firm pears, as they provide a lovely contrast to the sweet ricotta. Avoid overly soft or bruised fruits, which may lead to a mushy texture when baked.
How should I store leftover Vegan Ricotta Apple Pie?
Very simply! Store your leftover pie in the refrigerator for up to 4 days. Just cover it with plastic wrap or place it in an airtight container to keep it fresh. If you’re like me and always want a little treat on hand, this method works wonders!
Can I freeze the Vegan Ricotta Apple Pie?
Of course! For longer storage, wrap individual slices of the pie tightly in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months without losing flavor or texture!
What’s the best way to thaw and reheat frozen slices?
To enjoy your frozen slices, simply thaw them in the refrigerator overnight or let them sit at room temperature for about 2 hours. If you prefer, reheat them in the oven at 350°F for about 10 minutes for a warm, fresh-out-of-the-oven experience!
What should I do if my ricotta mixture is too thick?
When blending your ricotta, if it’s too thick, try adding a little more water or plant milk—1 tablespoon at a time—until you reach a creamy consistency. A powerful blender works best to achieve that dream-like texture, so don’t hesitate to give it a whirl!
Is this pie safe for those with nut allergies?
Unfortunately, since this Vegan Ricotta Apple Pie uses cashews as a key ingredient for ricotta, it may not be suitable for individuals with nut allergies. However, you can try using sunflower seeds or pumpkin seeds—soaked and blended—as a nut-free alternative for a similar creamy texture!
Irresistible Vegan Ricotta Apple Pie to Satisfy Your Cravings
Ingredients
Equipment
Method
- Soak the cashews in hot boiling water for 20 minutes, then drain. Blend with lemon juice, water, and powdered sugar until creamy.
- Preheat your oven to 350°F.
- Prepare a 9-inch round springform pan by lightly oiling, lining with parchment paper, and oiling again.
- Slice the apples or pears into 1/4-inch slices and arrange them in the pan.
- Spoon the creamy ricotta over the apples and spread it evenly.
- Whisk together the dry ingredients in a bowl.
- Mix the wet ingredients in another bowl and fold into the dry ingredients gently.
- Spoon the batter over the ricotta layer and smooth it out.
- Bake for 40 to 45 minutes until set and a toothpick comes out clean.
- Cool the pie on a rack, run a knife around edges, and remove the springform.
- Flip the pie upside down onto a plate and peel off the parchment.
- Dust with powdered sugar or cinnamon before serving.