Herbed Vegan Tomato Pie
This Herbed Vegan Tomato Pie features juicy, caramelized tomatoes layered over a silky cashew cream and Dijon mustard base, all nestled inside a flaky, thyme-scented crust. It is completely plant-based, visually stunning, and packed with the bright, savory flavors of summer. Perfect as a main dish for dinner or served at room temperature as an elegant appetizer.
Equipment
- 9-inch pie dish
- High-powered blender
- Pastry cutter
- Parchment paper
- Pie weights or dried beans
- Small skillet
Ingredients
For the Herb Crust
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 0.5 cup vegan butter cold and cubed
- 3 tbsp ice water added one tablespoon at a time
For the Cashew Cream
- 1 cup raw cashews soaked at least 4 hours, drained and rinsed
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 2 cloves garlic minced
- 0.5 tsp salt or to taste
- 0.25 cup water plus more to adjust consistency
For the Filling
- 3 large heirloom or beefsteak tomatoes sliced 1/4 inch thick, salted and drained on paper towels
- 1 tbsp Dijon mustard
- 0.5 cup fresh basil leaves packed
- 2 cloves garlic minced, for sauteing
- 1 tbsp olive oil for sauteing and drizzling
- 1 tsp fresh thyme leaves for topping
- 0.5 tsp black pepper freshly ground
Instructions
- Soak the raw cashews in cold water for at least 4 hours or overnight. Drain and rinse thoroughly before using. This ensures the smoothest, creamiest blended result.
- Lay the sliced tomatoes in a single layer on paper towels. Sprinkle lightly with salt and let them rest for 20 minutes to draw out excess moisture. Pat dry before assembling the pie.
- Make the crust: In a large bowl, whisk together the flour, salt, and thyme. Cut in the cold cubed vegan butter using a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Add ice water one tablespoon at a time, mixing gently, until the dough just comes together. Press evenly into a 9-inch pie dish and refrigerate for 20 minutes.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
- Make the cashew cream: Add the drained cashews, nutritional yeast, apple cider vinegar, minced garlic, salt, and water to a high-powered blender. Blend on high until completely smooth and creamy, about 2 to 3 minutes. Add additional water one tablespoon at a time if needed to reach a thick but spreadable consistency. Taste and adjust salt as needed.
- Saute the garlic: Warm the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 90 seconds, stirring frequently, until fragrant and golden but not browned. Remove from heat and set aside.
- Assemble the pie: Spread the Dijon mustard in a thin, even layer over the par-baked crust. Spoon the cashew cream over the mustard and spread evenly. Scatter the fresh basil leaves over the cashew cream. Arrange the drained tomato slices in overlapping concentric circles on top. Spoon the sauteed garlic over the tomatoes, drizzle with a little olive oil, and finish with fresh thyme leaves, black pepper, and a light pinch of salt.
- Bake at 375 degrees Fahrenheit for 35 to 40 minutes, until the tomatoes are softened and beginning to caramelize at the edges and the crust is deep golden brown all around.
- Remove from the oven and allow the pie to rest for at least 15 minutes before slicing. This resting time allows the filling to firm up slightly for cleaner, more beautiful slices. Garnish with additional fresh basil before serving if desired.
Notes
Salt and drain your tomatoes for at least 20 minutes before assembling to prevent a soggy crust. Do not skip the par-bake step. Cashews must be fully soaked for the smoothest cream. Leftovers keep refrigerated for up to 3 days and reheat best in a 350F oven for 10 to 12 minutes. The pie can be frozen after baking for up to 1 month.