Vegan Ricotta Pie Recipe
This post may contain affiliate links. Read our disclosure policy.
Vegan Ricotta Pie with apples- it’s like a hybrid between apple pie, custardy ricotta cheesecake and a crumbly tart. No chilling dough, no cutting butter or rolling crust skills required. The perfect dessert to add to your Thanksgiving and Christmas spread.
Vegan Ricotta Pie
One could call it a tart, a rustic European style pie, a fun marriage between sweet ricotta pie and vegan apple pie or pears for those of us partial to those beauties. Technically an upside down cheesecake pie of sorts without all the fuss. There’s a crumb layer on the bottom acting as the crust, a custardy cheesecake layer in the middle that sneaks through the apples or pears at the top. Really really great stuff!
The Pie Crust
A crumbly brown sugar and olive oil crust, a very non-traditional no eggs, no butter crust. The dough is thick and rustic, you might want to use your hands to pat it over the ricotta layer to get good coverage. Crumb crust comes to mind at first bite.
Ingredient Notes
- Cashew Ricotta – A sweet and tangy version of my classic savory vegan ricotta. Incredibly easy, it comes together in the blender in no time and if using a powerful blender such as a Vitamix you don’t even need to soak the cashews.
- Flour – You can use all purpose flour or whole wheat pastry flour in the crust, whichever you have handy or prefer will be just fine.
- Brown Sugar – Light brown sugar loosely scooped from the bag is the best. I’ve also made this with granulated sugar and found it too sweet and without that caramel-like flavor that brown sugar gives.
- Olive Oil – This will bring a subtle floral aroma to the “pie crust” but also really give that crumb layer the perfect crispness that stays that way for days even after being refrigerated. You can use any vegetable oil you prefer, I just love the olive oil touch.
- Pears or Apples – Both work great, remember to peel them regardless and do your best not to slice them too thin. Aim for 1/4 inch thick slices that hold up to the baking process.
- Vanilla Extract – So vanilla is actually so complex, there’s nothing quite like the flavor of vanilla that has the power to elevate any pastry to the next level. Use some here!
On Storage
Once completely cooled I usually store the pie/ tart at room temperature for the day covered with a lid or inside a cake box. If there are any leftovers at the end of the day I slice individual pieces and refrigerate in lidded glass containers. Freezing is also ok, just remember to thaw out in the fridge in time when planning to eat it.
About the Springform Pan
You will need one 9-inch round springform pan. It’s important to lightly oil the bottom and sides before lining it with a circular piece of parchment paper. You’ll also need to oil the parchment paper again to prevent the pears or apples from sticking as they release moisture during baking, this is important.
Thanksgiving Recipes
- Mushroom Bourguignon
- Best Green Bean Casserole
- Roasted Heirloom Carrots
- Crispy Roasted Broccoli
- Lentil Loaf
- Mushrooms and Potatoes
- Mushroom Wellington
- Wild Rice Pilaf
- Vegan Roast
- Creamed Peas and Leeks
- Vegan Turkey
- Vegan Scalloped Potatoes
- Butternut Squash Mac and Cheese.
How to Make Florentina’s Vegan Pie
Vegan Ricotta Pie
Ingredients
Ricotta Cheese
- 2 cups raw cashew pieces
- 1.5 juicy lemons (juiced)
- 1/2 cup powder sugar
- 3/4 cups water
Dry Ingredients
- 1.5 cups all purpose flour
- 3/4 cup light brown sugar loosely packed
- 1/4 tsp sea salt
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- Zest from 1 lemon
Wet Ingredients
- 1/2 cup olive oil (or canola oil)
- 1 Tbsp apple cider vinegar
- 2 tsp vanilla extract
- 6 Tbsp plant milk or water
- 2 green apples or pears peeled + sliced
Instructions
- Make the Ricotta: Soak the cashews in hot boiling water for 20 minutes then drain. Add the cashews, lemon juice, water and powder sugar to a powerful blender and blend until creamy. Set aside. (If using a Vitamix you can skip the soaking process).2 cups raw cashew pieces, 1.5 juicy lemons, 1/2 cup powder sugar, 3/4 cups water
- Preheat your oven to 350”F.
- Prepare a 9-inch round springform pan. Lightly oil the inside bottom and sides of the pan. Line with parchment paper then lightly oil again.
- Peel and slice the apples or pear into 1/4 inch slices. Arrange the slices in the bottom of the cake pan in a circular pattern.2 green apples or pears
- Spoon the ricotta cheese over the apples and spread it carefully over the top preferably without messing the apple design too much.
- Dry Ingredients: In a large bowl whisk together all the dry ingredients.1.5 cups all purpose flour, 3/4 cup light brown sugar, 1/4 tsp sea salt, 1/2 tsp nutmeg, 1 tsp ground cinnamon, 3/4 tsp baking soda, Zest from 1 lemon
- Wet Ingredients: Whisk together the wet ingredients and pour over the dry mix. Use a spatula and fold the two together until combined trying your best not to overmix it. You will end up with quite a thick batter but do not panic this is perfectly normal.1/2 cup olive oil, 1 Tbsp apple cider vinegar, 2 tsp vanilla extract, 6 Tbsp plant milk
- Spoon the batter over the ricotta mixture and use your hands or a flat spatula to pat it down in a uniform layer over the top.
- Place the pan on top of a rimmed baking sheet and bake your pie in the preheated oven for 40 to 45 minutes until the ricotta cheese it set and a toothpick inserted in the center comes out clean.
- Transfer the cake to a cooling rack and allow to cool down. Once cool enough to handle run a butter knife around the sides of the pan to loosen any bits that might have stuck. Release the spring form ring and remove from around the cake. Allow to cool further.
- Place a plate over the top of the pie and carefully flip it upside down. Remove the bottom of the spring form pam, peel off the parchment paper and allow the top to cool off completely before dusting with powdered sugar or cinnamon.
Notes
- Flour - You can use all purpose flour or whole wheat pastry flour in the crust, whichever you have handy or prefer will be just fine.
- Brown Sugar - Light brown sugar loosely scooped from the bag is the best. I’ve also made this with granulated sugar and found it too sweet and without that caramel-like flavor that brown sugar gives.
- Olive Oil - This will bring a subtle floral aroma to the “pie crust” but also really give that crumb layer the perfect crispness that stays that way for days even after being refrigerated. You can use any vegetable oil you prefer, I just love the olive oil touch.
- Springform Pan - You will need one 9-inch round springform pan. It’s important to lightly oil the bottom and sides before lining it with a circular piece of parchment paper. You’ll also need to oil the parchment paper again to prevent the pears or apples from sticking as they release moisture during baking, this is important.
Easiest pie I have ever made and my absolute new favorite! I’m making the Apple version for Thanksgiving and I’ll call it Cheesecake Apple Pie. A keeper, thanks for the recipe Florentina, love this blog!