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!
Why you’ll love this recipe
This Vegan Key Lime Pie is:
- luxuriously rich and creamy
- perfectly sweet
- fragrant and fruity
- refined sugar free
- 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 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 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)
For the crust:
- 65 g (1/2 cup) walnuts (or sub almonds, pecan nuts, brazil nuts, sunflower seeds, pumpkin seeds or desiccated coconut)
- 90 g (1/2 cup) pitted dates
- Pinch of salt
For the filling:
- 150 g (1 cup) raw cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
- 150 g (3/4 cup) coconut yogurt (or any other plant-based yogurt)
- 5 tablespoons maple syrup (or sub any other sweetener)
- 8 tablespoons (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)
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
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