I challenged myself to make over a recipe for an incredible-looking nectarine and ginger pie, because it included butter, cream cheese, mascarpone *and* sour cream. Yikes! That is a lot of dairy for someone who is allergic, and a lot of decadence that could probably be skipped with good result. I am finding that it is really easy to turn a lot of recipes into healthier versions that taste just as good as the original, and this pie is no exception.
Now, the original is undoubtedly amazing, because my friend Dana only makes things that are amazing. So for those of you who don’t have a problem with dairy, I have included the original recipe in case you want to try it. But, for those of us who can’t partake, this is a pretty great substitute.
First, I made a raw crust from hazelnuts, candied ginger, coconut and dates. Pressed it into the pan and let it sit in the fridge to harden a bit.
Then, I made the filling from cashews, more candied ginger, maple syrup and vanilla. It is amazing what you can do with those nuts! You can make “cheese” out of them, and just about anything sweet you can imagine. They are probably the most versatile item in a vegan kitchen.
Finally, the sliced peaches on top (I used peaches because I had some from the farmer’s market that needed using, but nectarines are fab too).
And viola! Raw, vegan, healthy and super delish too.
Peach and Candied-Ginger Pie
1/2 cup raw hazlenuts
10-12 soft medjool dates, pitted and chopped
1/4-1/2 cup filtered water depending on desired thickness
1-2 Tbsp maple syrup or more to taste
1/2 tsp natural vanilla extract, or a little more to taste
a pinch of Celtic sea salt or Himalayan salt