Vegan Strawberry Margarita Pie

A refreshing and zesty vegan pie with a margarita twist, featuring a creamy cashew filling and a tequila-infused strawberry gelee, perfect for a summer treat.

Ingredients:

• 1 1/2 cups raw cashews soaked 4 hours and drained
• 1/2 cup coconut cream
• 1/2 cup fresh lime juice
• 1/2 cup maple syrup
• 2 tsp lime zest
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 2 cups sliced strawberries
• 1/4 cup tequila
• 1/4 cup orange juice
• 2 Tbsp maple syrup
• 1/2 tsp sea salt
• 1 Tbsp lime zest
• 2 tsp agar powder
• 1/4 cup water
• 1/2 cup sliced strawberries optional, for garnish
• lime slices optional, for garnish
• coarse sea salt optional, for garnish

Instructions:

Put parchment paper inside an 8-inch pie dish that has been greased

Using a high-speed blender, blend the cashews, coconut cream, lime juice, maple syrup, lime zest, vanilla, and sea salt until the mixture is smooth

Place the dough into the pie dish that has been prepared

Use a spoon to smooth the top of the dough

Put the two cups of sliced strawberries on top of the pie and press them down into the filling

For about 4 hours, put it in the freezer to get firm

Bring the tequila, orange juice, maple syrup, sea salt, lime zest, and agar to a boil in a saucepan while you make the tequila gelee

After one minute of boiling, take it off the heat and let it cool until its warm but still liquid

Put the pie back in the freezer for about an hour to set

Take the pie out of the freezer once the gelee is set

Let it sit at room temperature for about 15 minutes before cutting it

If you want, you can add more sliced strawberries, lime slices, and coarse sea salt on top

Serve