1-Getting started with this orange cranberry vegan pie is a breeze, and I’ll walk you through each part to make it fun and straightforward. Begin by preparing the cranberry jam: combine the jam ingredients in a saucepan, bring to a boil, then simmer gently for 15-20 minutes while stirring frequently until it thickens. Let it cool completely before moving on.

2-Next, for the crust, process the crust ingredients in a food processor until they form a dough, then press it into your pie plate or tart pan and freeze it to set. Now, for the filling, drain your soaked cashews well, process them with the roasted macadamias, and add the remaining filling ingredients until everything blends into a creamy mixture don’t worry if it’s a bit grainy.

3-To assemble, pour the filling over the frozen crust, spoon on the cooled cranberry jam, and swirl it for a beautiful effect. Freeze the pie overnight or for several hours to firm up. When it’s time to serve, whip the 1/2 cup cold coconut cream and pipe it on top, then let the pie sit at room temperature for 10-15 minutes before slicing. This recipe serves 12, with each slice at about 350 calories, and it only takes 20 minutes to prepare plus 20 minutes to cook remember, cashews need soaking overnight or for a couple of hours.