Cashew Cream Sauce

• 1 cup cashews
• 2 cups just boiled water
• 3/4 cup cold water
• 1 tsp salt
• 1 garlic clove
• 1 tbsp fresh lemon juice
• 2 tbsp nutritional yeast
• 2 tbsp flaxseed meal

Vegan Pie Crust

• 1 1/4 cup all-purpoe flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 stick cold vegan butter (1/2 cup)
• 4 tbsp ice water

Tomatoes & Garnishments

• 2-3 heirloom tomatoes
• 1 tbsp extra virgin olive oil
• 1/4 cup yellow onion sliced
• 1 tbsp garlic minced
• 1/4 cup fresh basil washed and destemmed

Instructions

• Grate the cold butter using a large cheese grater onto a cutting board. Place the board in the freezer until ready to make the dough.
• Soak the cashews in just-boiled water for at least 30 minutes.
• In a food processor, combine the flour, salt, and pepper, and pulse to mix.
• Remove the grated butter from the freezer and gradually add it to the food processor, pulsing until well combined. Slowly add the ice water, one tablespoon at a time, while pulsing until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• While the dough chills, core and thickly slice the heirloom tomatoes. Lay the slices on a paper towel-covered plate and sprinkle with 1 teaspoon of salt to draw out moisture.
• Preheat the oven to 400ºF. While the tomatoes rest, slice the onions and mince the garlic. Heat the olive oil in a small skillet over medium heat. Add the sliced onions and reduce the heat to low, allowing the onions to brown gently.
• Remove the dough from the refrigerator and roll it out on a lightly floured surface. Press into a pie plate and trim the edges. Cover with a layer of parchment paper and fill with dried beans to weigh the crust down. Pre-bake the crust for 12 minutes, then let it cool for about 10 minutes. Remove the beans.
• When the onions turn golden brown, add the garlic and cook on low for 1-2 minutes more. Set aside.
• Pat the tomatoes dry.
• Drain and rinse the cashews. In a high-speed blender, combine the cashews, water, garlic, salt, lemon juice, nutritional yeast, and flaxseed meal. Blend until creamy. The cashew cream sauce should be warm when it comes out of the blender.
• Pour the cashew cream sauce into the pre-baked pie crust. Add a layer of sliced tomatoes, onions, and garlic. Season with salt and pepper, and bake the tomato pie for 20-25 minutes. When 5 minutes remain, add the basil leaves to the top of the pie and finish baking.
• Remove the pie from the oven and let it cool for 10 minutes before serving.