Put all filling ingredients into a blender and blend until smooth.
Pour into pie crust and smooth out the top.
Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
Serve!
Notes
If you want this nut free, you can try using a nut free milk and sub the cashews with coconut cream (the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours).
If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
Use a higher fat milk for added creaminess.
The filling was created for a standard pie dish (9 inches diameter by 1 ¼ inches deep), if you have an extra deep dish, you may need to add ½ more of the filling.
Use a store bought pie crust to make this fast and easy
Nutrition info includes using my vegan gluten-free pie crust recipe