Vegan Key Lime Pie

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 6

Servings:

Calories: 338kcal

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.

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Equipment

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.

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Nutrition