Key Lime Pie (Vegan)
Ingredients:
- 150 g (1 1/2 cups) vegan graham cracker crumbs
- 75.7 g (1/3 cup) vegan butter
- 137 g (1 cup) raw cashews
- 120 ml (1/2 cup) key lime juice
- 120 ml (1/2 cup) canned coconut milk
- 80 ml (1/3 cup) maple syrup
- 1 tbsp lime zest
- 8 g (1 tbsp) cornstarch
Nutrition:
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If the cashews aren't already soft, soak them in hot water for at least 1 hour before blending — this is what makes the filling blend perfectly smooth instead of grainy. Let the pie chill the full 3 hours before slicing so it fully sets.
Instructions:
- Preheat & Make the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with melted vegan butter and press into a pie dish.
- Bake the Crust: Bake the crust for 8-10 minutes, then set aside to cool.
- Blend the Filling: Blend the cashews, key lime juice, coconut milk, maple syrup, lime zest, and cornstarch until completely smooth.
- Fill the Crust: Pour the filling over the cooled crust.
- Bake: Bake for 15-18 minutes, until the edges are set but the center still jiggles slightly.
- Cool & Chill: Cool completely, then chill for at least 3 hours before serving.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Refrigerate covered for up to 4 days; let come to room temperature or gently rewarm before serving.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The raw cashews blends into a rich, creamy base that stands in for dairy. The key lime juice adds acidity that brightens and balances the dish. The canned coconut milk adds richness and a creamy body without any dairy.
Key Lime Pie (Vegan)
Ingredients:
- 150 g (1 1/2 cups) vegan graham cracker crumbs
- 75.7 g (1/3 cup) vegan butter
- 137 g (1 cup) raw cashews
- 120 ml (1/2 cup) key lime juice
- 120 ml (1/2 cup) canned coconut milk
- 80 ml (1/3 cup) maple syrup
- 1 tbsp lime zest
- 8 g (1 tbsp) cornstarch
Why These Ingredients:
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The raw cashews blends into a rich, creamy base that stands in for dairy. The key lime juice adds acidity that brightens and balances the dish. The canned coconut milk adds richness and a creamy body without any dairy.
Prep:
If the cashews aren't already soft, soak them in hot water for at least 1 hour before blending — this is what makes the filling blend perfectly smooth instead of grainy. Let the pie chill the full 3 hours before slicing so it fully sets.
Instructions:
- Preheat & Make the Crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with melted vegan butter and press into a pie dish.
- Bake the Crust: Bake the crust for 8-10 minutes, then set aside to cool.
- Blend the Filling: Blend the cashews, key lime juice, coconut milk, maple syrup, lime zest, and cornstarch until completely smooth.
- Fill the Crust: Pour the filling over the cooled crust.
- Bake: Bake for 15-18 minutes, until the edges are set but the center still jiggles slightly.
- Cool & Chill: Cool completely, then chill for at least 3 hours before serving.
