Oh man, this vegan key lime pie is so good, it’s hard not to drink all the filling before I pour it onto the crust. Limes just scream summer and this pie is refreshing, tart, and has the perfect amount of sweet to it. You can use key limes or regular limes. This is one of my husband’s favorite desserts. Also, it’s so incredible easy to make! It’s vegan, gluten-free, and refined sugar free. Dessert for the win! You could use a gluten-free graham cracker crust but I opted for the date crust. It’s one of my favorites. This pie reminds me of a cold vegan cheesecake, super creamy and delicious! Vegan Key Lime Pie
I used a date crust. Find the recipe here .
1 heaping cup raw cashews, soaked for 4-6 hours (or overnight) then drained
3/4 cup full-fat coconut milk, well shaken
1/4 cup coconut oil, melted
4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 – 1/2 cup pure maple syrup, depending on preferred sweetness (I used close to 1/2 cup)
To make removing the pie easier, cut 2 strips of parchment paper (about 3 inches wide) and lay them cross wise in an 8 inch pie pan. This creates tabs that make removing the cheesecake easier to pop out once frozen.
Press crust down until the meal sticks together and forms a solid base. Place in the freezer to set.
Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup or agave for added sweetness.
Pour filling into pie pan and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
Freeze for at least 4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.