Vegan Nut & Medjool Date Crust

  • 2 cups almonds, pecans, pistachios or walnuts
  • 1 cup Medjool® dates
  • ½ teaspoon salt

In a food processor, pulse the nuts until coarsely chopped. Add dates and salt and continue to pulse the food processor until the mixture is not wet but holds together when squeezed. Press the mixture into a pie or tart pan and evenly cover the bottom and sides of the pan. This does not need to be baked before using.

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AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.