Vegan Key Lime Pie
This vegan key lime pie features a zesty creamy filling made from cashews and coconut cream nestled in a buttery date and nut crust with no baking required. It is a stunning vegan dessert that delivers all the bright tropical tang of classic key lime pie without any dairy or eggs.
A creamy tart vegan key lime pie with a no-bake nut crust that is irresistibly refreshing.
Nutrition per serving
Ingredients
Filling
Crust
Instructions
Make the Crust
Process almonds in a food processor until finely ground. Add pitted dates and process until the mixture sticks together when pressed. Press firmly into the bottom of a 9-inch springform pan and refrigerate.
Blend the Filling
Drain soaked cashews and add to a high-speed blender along with key lime juice, coconut cream, maple syrup, and lime zest. Blend on high for 2 to 3 minutes until completely smooth and creamy with no lumps.
Assemble the Pie
Pour the smooth cashew lime filling over the chilled crust and spread evenly with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
Freeze and Set
Cover and freeze the pie for at least 4 hours until fully set. Remove from freezer 15 minutes before serving and garnish with lime slices and coconut whipped cream before slicing.
Substitutions
Common mistakes
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