Description
This Vegan Key Lime Pie is creamy, tangy, and refreshingly sweet with a luscious cashew-coconut filling nestled in a classic graham cracker crust. Made without dairy or eggs, it’s a no-bake (except the crust!) treat that’s perfect for summer or anytime you crave a burst of citrusy sunshine.
Ingredients
▢ 1 1/2 cups graham cracker crumbs (about 10 sheets)
▢ 1/4 cup melted vegan butter
▢ 1 1/2 cups raw cashews (soaked in hot water 30+ minutes)
▢ 1 cup canned coconut cream (scooped from full-fat coconut milk)
▢ 1/2 cup fresh key lime juice
▢ 1/3 cup maple syrup
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
Instructions
1. Soak the cashews in very hot water for at least 30 minutes to soften.
2. Preheat oven to 350°F (175°C).
3. Pulse graham crackers in a food processor into fine crumbs.
4. Mix crumbs with melted vegan butter until it resembles wet sand.
5. Press the mixture firmly and evenly into a 9-inch pie plate.
6. Bake crust for 8–10 minutes, then let cool completely.
7. Drain soaked cashews and add to a high-speed blender with coconut cream, key lime juice, maple syrup, vanilla, and salt.
8. Blend on high for 2–3 minutes until completely smooth and creamy.
9. Pour filling into cooled crust and smooth the top.
10. Refrigerate for at least 6 hours or overnight to set.
11. Slice and serve chilled. Optionally garnish with lime zest or coconut whipped cream.
Notes
You can use bottled key lime juice if fresh is unavailable.
The pie will keep well covered in the refrigerator for up to 5 days.
For a nut-free version, swap the cashews for silken tofu and adjust sweetener to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg