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–+ servings
Vegan Banana Split Pie slice on plate

Vegan Banana Split Pie

A no-bake vegan banana split pie with a graham cracker crust, a creamy silken tofu and cashew filling, and a fresh fruit and whipped cream topping. It needs a few hours in the fridge to set, so it is best made ahead.
Prep Time 20 minutes
Cook Time 0 minutes
Chilling time 3 hours
Total Time 3 hours 20 minutes
Choose Serving Size 8

Ingredients 

For the base layer:

  • 2 cups graham crackers crushed
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract

For the cheese layer:

  • 2 cups silken tofu
  • ½ cup cashews soaked in water overnight
  • ½ cup maple syrup
  • 1 tsp lemon juice
  • 3 Tbsp coconut oil melted
  • 1 tsp vanilla extract

For the fruit layer:

  • 2 bananas sliced
  • 1 cup pineapple crushed and drained
  • 1 cup raspberries
  • ½ cup blueberries

For the topping:

  • 2 cups vegan whipped cream
  • 1 cup fresh sour cherries
  • fresh mint sprigs

Instructions

  • In a bowl, combine the crushed crackers, melted coconut oil and vanilla extract.
  • Press into a cake pan to form a bottom layer, then place in the refrigerator.
  • In a food processor, add the cashews and blend until smooth.
  • Add all the remaining filling ingredients and pulse until combined and homogenous.
  • Pour the mixture over the cracker layer and return to the fridge overnight or for about 3 hours.
  • Top with the fruit, then add the whipped cream layer and decorate with sour cherries and a few fresh mint sprigs.
  • Return to the fridge until ready to serve.

Notes

Make ahead: the filling needs at least 3 hours (or overnight) in the fridge to set firm before topping. Keep the pie refrigerated and add the fruit, whipped cream and cherries shortly before serving so they stay fresh. Best enjoyed within 2 days.