Vegan Mince Pies with Cashew Cream


Gluten Free Vegan Mince Pies with Vanilla Cashew Cream

It might be a little cliché to make mince pies in December, but who can help it when they bring with them such festive spirit!  It can be tough for those with food intolerances around this time of year so I have created a gluten free recipe so you don't have to miss out.
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For the pastry:

  • 1 tbsp chia seeds
  • 3 tbsp water
  • 200 g gluten free flour I use the wholegrain mix from Free From Fairy
  • 100 g coconut oil solid is preferred
  • 25 g coconut palm sugar
  • pinch of salt

For the filling:

  • 1 apple grated with the skin on
  • 50 g coconut oil
  • 85 g sultanas
  • 85 g raisins
  • 85 g currants
  • 85 g coconut palm sugar
  • zest and juice of 1 orange
  • zest of 1 lemon
  • ½ tsp mixed spice
  • optional: 1 tbsp brandy

For the cream:

  • 200 g raw cashews soaked overnight in water and drained
  • 100 ml almond milk
  • 35 g brown rice syrup
  • ½ tsp vanilla powder or seeds of 1 vanilla pod


  • Preheat the oven to 170°C.
  • To make the pastry, blend the chia seeds and mix with the water and set aside for 5 minutes.
  • Place the rest of the ingredients into a food processor and pulse 4-5 times to combine well. The mixture should resemble sand.
  • Add the chia ‘egg’ and blend again until the pastry starts to clump together.
  • Gather the pastry into a ball, roll in cling film and refrigerate for 30 minutes.
  • To make the filling, put the grated apple in a medium sized saucepan and add the rest of the ingredients and mix well with a wooden spoon.
  • Heat through over a medium heat until all the ingredients come to a simmer, stirring occasionally. Turn down the heat and continue to simmer for 10 minutes with no lid to allow some of the liquid to evaporate.
  • Place the lid on the pan and simmer for a further 10 minutes. Turn off the heat and set aside until needed.
  • Once the pastry has cooled, roll it out on a floured work surface and use the 6cm and 4cm round cutters to make 40 circles, 20 of each. You can roll the pastry between two sheets of cling film instead if you find it easier.
  • Grease the mini muffin pan with a little coconut oil and line each one with one of the bigger pastry circles.
  • Prick the bottom of the pastry with a fork and bake for about 8 minutes making sure the edges do not burn.
  • Fill each case with a teaspoon of the filling and then top with the 4cm pastry circles.
  • Bake for a further 15 minutes or until golden.
  • Transfer to a cooling rack.
  • To make the cashew cream, blend all the ingredients together until smooth and creamy.
  • To serve arrange a couple of mini mince pies on a plate with a big spoonful of the vanilla cashew cream and enjoy!


Allergy Advice:  Nuts (cashews and almonds)
Equipment: Food processor, mini muffin tin, 6cm and 4cm round cookie cutters, high powered blender (I use a Nutri Bullet)