For about 10 to 12 persons
For the pie base
350 g digestive cookies or nizza coconut
130 g vegan margarine
2 tbsp. applesauce
Cheesecake filling
3 tbsp. La Vida Vegan coconut spread
4 peaches
300 ml vegan whipped cream
3,5 g agar agar
1 tsp. vanilla extract
For garnishing
Peaches
Raspberries
Strawberries
Mint
Grease a pie dish with some oil and cover with parchment paper. Put the cookies in a food processor and mix until everything is crumbled. Melt the margarine in a skillet on a low fire, add the melted margarine and apple sauce to the crumbled cookies and mix another time. Divide the mixture across the pie crust, make sure not to miss the edge. Smoothen out the pie crust with the back of a spoon and make sure the crust has the same level of thickness everywhere and that there is a upright edge. Let the pie base harden in the fridge for at least half an hour.
Clean the peaches and put it in a blender along with the La Vida Vegan coconut spread. Blend the peaches as fine as is possible and strain the mixture. Use 500 ml of the mixture and put it in a pan together with the agar agar. Let it, slowly, cook, and let it cook for two minutes on a low fire. Let the mixture cool down until it hardens. In the meantime, beat the vegan whipped cream firm and fluffy. When the peach mixture has almost cooled down and is still fluid, add the vegan whipped cream and the vanilla extract. Mix until it becomes a homogeneous mass and pour it into the pie dish. Let the pie get firm for at least an hour in the fridge. Garnish the pie with wedges of peach, raspberries, half strawberries and mint and serve immediately.
