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Southern Vegan Tomato Pie

Southern Vegan Tomato Pie: A Blissful Bite

  • Author: basmer1517
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This Southern Vegan Tomato Pie with Basil and Cashew Cream offers a plant-based twist on a beloved classic. It features a flaky vegan crust, juicy heritage tomatoes, a savory cashew cream, and fresh basil, creating a flavorful and satisfying dish perfect for brunch or dinner.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup cold vegan butter, cubed
  • 2 tablespoons ice water, more as needed
  • ½ teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • For the Filling:
  • 3–4 large heirloom tomatoes, sliced ¼-inch thick
  • 1 teaspoon sea salt, for sweating the tomatoes
  • 1 small red onion, thinly sliced
  • ¼ cup fresh basil leaves, chopped
  • Freshly ground black pepper, to taste
  • For the Cashew Cream:
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 2 tablespoons lemon juice
  • 2 teaspoons white miso paste
  • 1 garlic clove
  • ¼ cup water, plus more to thin, if needed
  • 1 tablespoon nutritional yeast
  • Salt and pepper, to taste

Instructions

  1. Make the Crust: In a food processor, pulse flour and salt. Add cold vegan butter and pulse until coarse crumbs form. Add apple cider vinegar and ice water, one tablespoon at a time, until dough just comes together. Do not overmix. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Sweat the Tomatoes: Lay tomato slices on a paper towel-lined tray. Sprinkle with salt and let sit for 20-30 minutes to draw out moisture. Blot gently with paper towels.
  3. Prepare the Cashew Cream: Drain soaked cashews. Blend with lemon juice, miso paste, garlic, water, nutritional yeast, salt, and pepper until completely smooth. Add a splash more water if needed for a thick, spreadable consistency.
  4. Roll and Par-Bake the Crust: Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle. Press into a 9-inch pie dish, trim edges. Prick bottom with a fork and bake for 10 minutes.
  5. Assemble the Pie: Spread cashew cream over the par-baked crust. Layer half the tomatoes, sprinkle with red onions and basil, and season with pepper. Add remaining tomatoes, onions, and another dollop of cashew cream. Top with final basil and pepper.
  6. Bake the Pie: Bake for 30-35 minutes, until tomatoes are slightly roasted and cashew cream browns in spots. Let cool for at least 10 minutes before slicing.

Notes

  • The miso paste in the cashew cream mimics a cheesy flavor while keeping the pie dairy-free and eggless.
  • This Southern vegan tomato pie is best served at room temperature, as flavors deepen.
  • Ensure excess moisture is removed from tomatoes to prevent a soggy pie.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: Southern Vegan Tomato Pie, Vegan tomato pie recipe, Southern style tomato pie, Plant-based tomato pie, Dairy-free tomato pie, Vegan comfort food, How to make vegan tomato pie, Easy vegan tomato pie, Best Southern vegan tomato pie, Gluten-free vegan tomato pie, Vegan tomato pie with basil, Cashew cream tomato pie

Find it online: https://www.recipesmollybaz.com/southern-vegan-tomato-pie/