Start by preparing your crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold vegan butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Slowly add the ice water, one tablespoon at a time, just until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 20 minutes while you prep the filling.

Preheat your oven to 375°F (190°C). Lightly grease your pie dish or line it with parchment paper if desired.

Roll out the chilled dough on a floured surface and gently place it into the pie dish. Trim and flute the edges, then prick the base with a fork. Blind bake for 10 minutes using pie weights.

In a food processor, blend the navy beans, almond milk, maple syrup, brown sugar, cornstarch, melted coconut oil, cinnamon, nutmeg, ginger, vanilla, lemon zest (if using), and salt until silky smooth.

Pour the bean mixture into the pre-baked pie crust. Smooth the top with a spatula and place in the oven. Bake for about 40–45 minutes, or until the center is set and slightly puffed.

Let the pie cool completely—this helps it firm up before slicing.

Drain the soaked cashews and place them in a high-speed blender with almond milk, maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until ultra-smooth and creamy.

Chill the cashew cream until you're ready to serve.

Once the pie has cooled and set, top with dollops or swirls of the cashew cream. Slice and serve chilled or at room temperature.