Vegan Key Lime Pie (Gluten-Free)

This Vegan Key Lime Pie is sweet and tangy, rich and creamy, gluten-free and refined sugar free. It’s the perfect no-bake dessert for summer!

The recipe for this Vegan Key Lime Pie was inspired by both my Vegan Blueberry Cheesecake and my Vegan Peanut Butter Pie recipes. 

Why you’ll love this recipe

This Vegan Key Lime Pie is:

• luxuriously rich and creamy
• perfectly sweet
• fragrant and fruity
• gluten-free
• refined sugar free
• paleo
• grain-free
• oil-free
• no-bake
• made in just one food processor – no other bowls or equipment required!
• a perfect make-ahead dessert
• full of probiotics
• a good source of protein and fibre 
• much healthier than the traditional version!

How to make this Vegan Key Lime Pie

The crust

The crust is made using 3 simple ingredients: dates, walnuts and salt, which get blitzed together in a food processor. The texture is pleasantly crunchy, and the taste is salty-sweet and buttery. 

Once it’s done, you can just press it into a crust shape in a pie dish, and move onto the filling.

Tip: Instead of walnuts you can use almonds, pecans or Brazil nuts. The dates can be substituted with another similar dried fruit such as dried apricots or dried figs, though the flavour will differ slightly.

The filling

The filling can be made in the same food processor as the crust (no need to wash it out), and it’s made with a base of soaked cashew nuts and coconut yogurt. This creates a luxuriously creamy and velvety texture, and just the right amount of tanginess, whilst the fermented flavour of the yogurt is reminiscent of cream cheese.

Tip: If you don’t like coconut yogurt, you can use any other type of plant-based yogurt.

Lime zest and lime juice add extra tartness and a citrusy aroma, whilst maple syrup adds sweetness (you can use any other sweetener). 

Tip: For a proper, authentic key lime pie you can use key lime juice and zest, but for those who can’t get hold of key limes, normal limes are a good substitute, although the taste will differ slightly. 

Finally, you can decorate the pie with lime slices and extra coconut yogurt if you like!

EQUIPMENT YOU’ll NEED TO MAKE THIS Vegan Key Lime PIE:

• food processor – for making the crust and the filling (no need to wash it out in between!)
• pie dish – I used a 22.5 cm/9 inch pie dish

How long does this Key Lime Pie keep for?

This Vegan Key Lime Pie keeps covered in the fridge for up to a few days. Both the taste and texture remains unchanged for a good few days, which means it’s great for preparing ahead if you’re entertaining.

More vegan no-bake desserts:

• Blueberry Cheesecake
• Cashew Chocolate Truffles
• Peanut Butter Pie
• Healthy Snickers Ice Cream Bites
• Chocolate Pudding Pots

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Key Lime Pie (Gluten-Free)

This Vegan Key Lime Pie is sweet and tangy, rich and creamy, and gluten-free and refined sugar free!

3.8 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free key lime pie, vegan key lime pie, vegan no-bake dessert

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8

Calories: 241kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

For the crust:

• 65 g walnuts (or sub almonds, pecan nuts, brazil nuts, sunflower seeds, pumpkin seeds or desiccated coconut)
• 90 g pitted dates
• Pinch of salt

For the filling:

• 150 g raw cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
• 150 g coconut yogurt (or any other plant-based yogurt)
• 5 tablespoons maple syrup (or sub any other sweetener)
• 12 tablespoons lime juice *(approximately 1 1/2 limes)
• 1 tablespoon lime zest *(make sure to use an unwaxed lime)
• 1 teaspoon vanilla extract

To decorate (optional):

• Lime slices
• More coconut yogurt (or any other plant-based yogurt)

Instructions

For the crust:

• Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
• Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
• Place in the fridge while you make the rest

For the filling:

• Drain the soaked cashew nuts
• In the same food processor (no need to wash it out), add all the ingredients for the filling and whizz until completely smooth
• Taste and add extra maple syrup or lime juice if necessary
• Place the filling on top of the crust
• Decorate with lime slices and more coconut yogurt, if desired
• Place back in fridge until completely set (will take up to a few hours)
• Keeps covered in the fridge for up to a few days

Notes

*For a proper, authentic key lime pie you can use key lime juice and/or zest, but for those who can't get hold of key limes, normal limes are a good substitute, although the taste will differ slightly! 

This Vegan Key Lime Pie keeps covered in the fridge for up to a few days. Both the taste and texture remains unchanged for a good few days, which means it’s great for preparing ahead if you’re entertaining.

Nutrition Facts

Vegan Key Lime Pie (Gluten-Free)

Amount Per Serving

Calories 241 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Sodium 6mg 0%

Potassium 287mg 8%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 17g

Protein 5g 10%

Vitamin A 0.2%

Vitamin C 11.6%

Calcium 6.1%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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