Southern vegan tomato pie has been a delightful discovery for me, offering all the rich, comforting flavors of the classic without any dairy or meat. I remember my first bite of a traditional tomato pie years ago – that perfectly flaky crust, the burst of sun-ripened tomatoes, and that creamy, savory filling. Recreating that experience with plant-based ingredients felt like a culinary challenge, but I’ve perfected this version, and I think you’ll absolutely love it. This Southern vegan pie recipe is packed with fresh basil and a luscious cashew cream that will make your taste buds sing. Let’s get cooking!

This is why this Southern vegan tomato pie is going to become your new favorite dish. It’s a true celebration of Southern flavors, reimagined for a plant-based lifestyle.

It’s incredibly satisfying, delivering all the comfort of classic Southern cooking.
The flaky, buttery vegan crust is simply divine, a perfect base for the juicy tomatoes.
You get that authentic Vegan tomato pie Southern style experience without any animal products.
It’s a fantastic way to enjoy peak-season tomatoes in a whole new way.
The creamy, tangy cashew cream filling is a game-changer, mimicking traditional cheese filling beautifully.
This Plant-based tomato pie recipe is surprisingly easy to whip up for a weeknight dinner or a special brunch.
Fresh basil woven throughout adds a bright, aromatic lift that complements the tomatoes perfectly.
It’s a versatile dish that pairs wonderfully with salads or other Southern sides.

Ingredients for Southern Vegan Tomato Pie

Gathering these ingredients is the first step to creating this delightful Southern vegan pie recipe. You’ll need a few things for the crust, the star filling, and our special cashew cream.

1 ½ cups all-purpose flour – for a tender, flaky crust
½ cup cold vegan butter, cubed – essential for that classic buttery texture
2 tablespoons ice water, more as needed – helps bind the dough
1 teaspoon apple cider vinegar – adds tenderness to the crust
½ teaspoon sea salt – for both crust and filling
3-4 large heirloom tomatoes, sliced ¼-inch thick – the juicy heart of the pie
1 teaspoon sea salt, for sweating the tomatoes – removes excess moisture to prevent sogginess
1 small red onion, thinly sliced – adds a mild, sweet bite
¼ cup fresh basil leaves, chopped – for that bright, fresh flavor
Freshly ground black pepper, to taste – brings out all the flavors
1 cup raw cashews, soaked in hot water for 30 minutes – the base for our rich, creamy filling
2 tablespoons lemon juice – adds a pleasant tang to the cashew cream
2 teaspoons white miso paste – adds a savory, umami depth, mimicking cheese
1 garlic clove – for a hint of pungent flavor
¼ cup water, plus more to thin, if needed – to achieve the perfect consistency for the cashew cream vegan tomato pie filling
1 tablespoon nutritional yeast – provides a cheesy, nutty flavor

Southern Vegan Tomato Pie: A Blissful Bite - Southern Vegan Tomato Pie - additional detail

How to Make Southern Vegan Tomato Pie

Now for the fun part – bringing this delicious pie to life! It’s easier than you think, and the results are so worth it. Follow these steps for a truly memorable meal.

Step 1: Let’s get your oven ready for this masterpiece. Preheat it to 375°F (190°C). While it heats up, we’ll make the pie crust. In a food processor, combine the 1 ½ cups all-purpose flour and ½ teaspoon sea salt. Pulse a few times to mix. Add the ½ cup cold vegan butter, cubed, and pulse until the mixture looks like coarse crumbs. Drizzle in the 1 teaspoon apple cider vinegar and 2 tablespoons ice water, one tablespoon at a time, pulsing just until the dough starts to come together. Be careful not to overmix! Form the dough into a disc, wrap it in plastic, and let it chill in the refrigerator for at least 30 minutes. This chilling step is crucial for a flaky crust.
Step 2: While the dough chills, we’ll prepare the gorgeous tomatoes. Lay your 3-4 large heirloom tomatoes, sliced ¼-inch thick, on a tray lined with paper towels. Sprinkle them evenly with 1 teaspoon sea salt. Let them sit for about 20-30 minutes. This process, called sweating, draws out excess moisture, which is key to preventing a soggy bottom on your pie. Once they’ve released their liquid, gently blot them dry with more paper towels.
Step 3: Time to whip up our luscious cashew cream! Drain your 1 cup raw cashews (which you soaked in hot water for 30 minutes). In a blender, combine the drained cashews with 2 tablespoons lemon juice, 2 teaspoons white miso paste, 1 garlic clove, ¼ cup water, 1 tablespoon nutritional yeast, and a pinch of salt and pepper. Blend until it’s completely smooth and creamy. If it’s too thick to spread, add a little more water, a tablespoon at a time, until you reach a thick, spreadable consistency. This is the heart of how to make vegan tomato pie so rich and satisfying.
Step 4: Now, let’s roll out that chilled dough. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully press it into a 9-inch pie dish. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork – this prevents it from puffing up too much. Place it in the preheated oven and bake for about 10 minutes, until it’s lightly golden. This par-baking step ensures a crisp crust.
Step 5: It’s time for assembly! Spread the smooth cashew cream evenly over the par-baked crust. Arrange half of your prepared tomato slices over the cream. Sprinkle them with the 1 small red onion, thinly sliced, and the ¼ cup fresh basil leaves, chopped. Season with freshly ground black pepper. Layer the remaining tomato slices on top, followed by another sprinkle of red onion and basil. You can add a few more small dollops of cashew cream on top if you like. This is where an easy vegan Southern tomato pie really comes together visually!
Step 6: Bake your beautiful creation for 30-35 minutes, or until the tomatoes are slightly softened and roasted, and the cashew cream has developed some lovely golden-brown spots. The aroma filling your kitchen will be incredible! Once it’s out of the oven, let the Southern vegan tomato pie cool on a wire rack for at least 10 minutes before slicing. This resting time allows the filling to set, making for cleaner slices.

Pro Tips for the Best Southern Vegan Tomato Pie

Want to elevate your pie game? I’ve learned a few tricks over the years that make this dish absolutely sing. Follow these tips for a truly unforgettable experience.

Always use the freshest, ripest heirloom tomatoes you can find. Their flavor is the star.
Don’t skip the step of sweating the tomatoes; it’s crucial for texture.
For an extra flaky crust, make sure your vegan butter and water are ice cold.
Letting the pie rest after baking is key for the filling to set properly.

What’s the secret to perfect Southern Vegan Tomato Pie?

The magic lies in the balance of textures and flavors. The creamy cashew cream provides richness, while sweating the tomatoes ensures they aren’t watery. It’s the ultimate Vegan Southern comfort food pie.

Can I make Southern Vegan Tomato Pie ahead of time?

Yes! You can assemble this Southern baked tomato pie vegan up to 24 hours in advance and refrigerate it. Bake as directed, adding a few extra minutes if baking from cold.

How do I avoid common mistakes with Southern Vegan Tomato Pie?

The biggest pitfalls are a soggy crust and watery filling. Make sure to sweat your tomatoes thoroughly and don’t overwork the pie dough. This simple vegan tomato pie recipe relies on those steps!

Best Ways to Serve Southern Vegan Tomato Pie

This incredible pie is so versatile and delicious, it can be the star of any meal! It’s perfect for a weekend brunch alongside some fresh fruit or a simple green salad. For a satisfying lunch, a slice of this Southern baked tomato pie vegan works beautifully with a light coleslaw or some seasoned roasted potatoes. For more salad ideas, check out these fresh salad recipes.

When serving this as a main course for vegan tomato pie for dinner, I love pairing it with a hearty side dish like creamy vegan mashed potatoes or some sautéed greens. A crisp, refreshing cucumber salad also complements the richness of the pie wonderfully. It’s pure Southern comfort on a plate!

Variations of Southern Vegan Tomato Pie You Can Try

While this recipe is fantastic as is, don’t be afraid to get creative! There are so many ways to adapt this Southern vegan tomato pie to your liking. For a delicious gluten-free vegan tomato pie, simply swap out the all-purpose flour for your favorite gluten-free blend in the crust. You might need to adjust the water slightly, so add it slowly until the dough comes together. You can find more dietary-specific recipes here.

If you’re looking to boost the flavor profile, consider adding a pinch of smoked paprika or a dash of cayenne pepper to the cashew cream for a subtle kick. You can also experiment with different herbs; while fresh basil is classic, dill or chives can offer a unique twist. And for those who adore extra basil, feel free to increase the amount in the filling or even add a layer of thinly sliced tomatoes and basil on top before baking for an intensified flavor in your vegan tomato pie with basil.

Frequently Asked Questions About Southern Vegan Tomato Pie

What is Southern vegan tomato pie?

A Southern vegan tomato pie is a plant-based interpretation of a beloved Southern classic. Traditionally made with eggs, cheese, and sometimes meat, this vegan version uses ingredients like ripe tomatoes, fresh basil, and a dairy-free cashew cream filling baked in a flaky vegan crust. It captures the essence of Southern comfort food in a delicious, dairy-free format.

Why is vegan tomato pie popular?

This pie is popular because it offers incredible flavor and comfort without compromise. People love it for its rich, savory taste, the satisfying texture of the juicy tomatoes and creamy filling, and the perfectly flaky crust. It’s a testament to how delicious plant-based eating can be, making it a favorite for vegans and non-vegans alike looking for a taste of Southern hospitality. It proves that you don’t need animal products to enjoy classic dishes. For more insights on plant-based eating, explore resources on veganism.

Can I use different kinds of tomatoes?

Absolutely! While heirloom tomatoes offer fantastic flavor and texture, you can certainly use other ripe, firm tomatoes like Roma or beefsteak. Just ensure they are sliced evenly and that you properly sweat them to remove excess moisture. This step is crucial for any tomato pie to prevent a soggy bottom, making your dairy-free tomato pie Southern style a success.

What can I serve with Southern vegan tomato pie?

This pie is wonderfully versatile. It pairs beautifully with a simple side salad dressed with a light vinaigrette, or with some creamy vegan mashed potatoes for a heartier meal. Roasted Brussels sprouts or a refreshing cucumber salad also make excellent companions. It’s a complete meal that feels both comforting and light. For a great side, consider these jerk chicken side pairings.

Storage and Reheating Southern Vegan Tomato Pie

Leftovers of this delightful Southern vegan tomato pie are a treasure! Once it has cooled completely, which is important for maintaining texture, store any remaining slices in an airtight container. You can keep this dairy-free tomato pie Southern style goodness in the refrigerator for up to 3-4 days. It actually develops even deeper flavors as it sits!

If you find yourself with more pie than you can eat in a few days, don’t worry! This pie freezes beautifully. Wrap individual slices tightly in plastic wrap, then an extra layer of aluminum foil, and they’ll keep in the freezer for up to 3 months. To reheat, the best method is often to gently warm slices in a moderate oven (around 300°F or 150°C) until heated through. You can also reheat individual slices in a microwave, though the crust might lose some crispness. Enjoying this delicious pie, even days later, is part of its charm! For more freezing tips, check out this guide on last recipes.