Vegan Key Lime Pie
Indulge in the refreshing delight of The Ultimate Vegan Key Lime Pie, a guilt-free dessert that's as wholesome as it is delicious. This whole food plant-based recipe boasts a zesty, tangy filling made from key lime juice, balanced perfectly with a creamy cashew base. Sweetened naturally and entirely free from gluten, it offers a health-conscious twist on a classic favorite. The crust, crafted from a blend of nuts and dates, adds a delightful crunch, making every bite a perfect harmony of flavors and textures. Whether you're following a vegan, sugar-free, or gluten-free lifestyle, this key lime pie is sure to satisfy your sweet tooth while keeping you aligned with your dietary goals.
Ingredients
Crust
- 1 ¼ cup almonds
- ⅔ cup deglet dates or medjool
- 1 tbsp nutritional yeast
- 1 tsp vanilla extract
Filling
- 2 cups cashews
- 1 cup key lime juice
- 1 cup deglet dates
- 1 ½ tsp matcha powder optional
- 1 cup soy milk unsweetened, or plant based milk of your choice
- 1 tsp key lime zest
Instructions
Crust
- Add all ingredients to food processor and blend until mixture is a small crumb and sticks together when pressed with hands. If it is not sticking together, add a tbsp of water while food processor is running.
- Press into the bottom and sides of a 9 inch tart pan.
Filling
- Add all ingredients except for the zest into a high speed blender and blend until smooth and creamy.
- Pour into the tart crust and smooth the top with a spatula.
- Sprinkle the zest over the filling.
- Chill for at least 4 hours before serving.
- Pop the tart out of the tart pan and serve.
- Keep in fridge for up to a week.
Nutrition
Calories: 338kcalCarbohydrates: 33gProtein: 11gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.003gSodium: 16mgPotassium: 539mgFiber: 5gSugar: 19gVitamin A: 137IUVitamin C: 9mgCalcium: 104mgIron: 3mg
My new favorite!
Me encanta cada receta de Jill!
Hi Jill, could I make this pie with regular lime because I can’t find key lime in the grocery store. Thanks!
Yes, regular lime juice will work just fine.
I haven’t tried this yet, but I used to love Key Lime Pie, so really look forward to tasting it.
By any chance, is there a nut or other substitute you can think of for the cashews?
Thanks for all the great recipes!
Sorry, I don’t have a nut free version. You can do half cashews and half silk tofu for the filling though.
Thanks, Jill! I wasn’t looking for a nut-free version, but something to replace cashews, since their nutrition profile isn’t as good as many other nuts. And since each slice is pretty caloric, a lower-calorie replacement like tofu sounds even better (if it works).
I’ll give half tofu a try next time (I don’t have silken, but I’m hoping regular might be ok, too, even if not ideal). For today’s try, I replaced the cashews with pecans, and it worked great.
My wife loved the final product. I liked it, but to my surprise found it a bit sour for my taste. Maybe it’ll grow on me. I was able to squeeze only 3/4 cup out of 1 pound of key limes, so improvised by adding 1/4 cup of fresh-squeezed lemon. I don’t know what that did to the flavor profile.
Thanks for the recipe!
Me again. I just had to set the record straight. I ate my first slice about 4-5 hours after refrigerating the pie. Since then I’ve had 2 more slices, after it’d been in the fridge for a day or more. I LOVE it now! Not sure if my taste buds got used to the sourness, or the apparent sourness reduced after further refrigerating. But, wow, this is so delicious!! It’s definitely going to be a permanent recipe for us going forward.
This was great! Also kid-approved. I used limes and a couple lemons because the store by me had no key limes.
What a great recipe! We absolutely loved it and are plotting when we can make it a third time!
Do you need to use RAW cashews?
yes
Looks delicious! Question – do you need to use parchment paper for this?
It is difficult to get out of the pan without destroying it without the parchment. Alternatively, you could lightly oil the pan with coconut oil