Blueberry season or not, this simple recipe takes a few moments in the food processor to bring you creamy (and, dare I say, healthy) goodness. It’s the next stop in a series highlighting my newest book, The Allergy-Free Cook Makes Pies and Desserts. Just like all of my other recipes, it’s free of gluten, dairy, eggs, and soy, but also legumes, peanuts, seeds and yeast.
Cara is the amazing brain behind Fork and Beans, a website that is infinitely creative when it comes to gluten-free and vegan baking and cooking. You can visit her website for a review and the recipe, but be sure to have time to spare to explore her awesome recipe archive and her book, Decadent Gluten-Free Vegan Baking.
Check out the recipe here: No-Bake Blueberries and Cream Pie.
Photography c/o Cara.