Pesto Tomato Pie



Vegan I Gluten Free


Serves: 4-6

Time: 1 hour + 30 minute cooling time


Crust:

2 tsp. olive oil, for greasing the pan

1 cup oat flour

1 cup almond flour

2 cloves garlic, minced

1/2 tbsp. dried basil flakes

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup coconut oil

5 tbsp. water, + more if needed


Cashew Cheese filling:

1 cup raw cashews, soaked in boiling water at least 30 minutes

2 cloves garlic, minced

1/2 lemon, juiced

1/4 cup fresh parsley, chopped or 1 tbsp. Dried Parsley flakes

1 1/2 tbsp. nutritional yeast