150g(1cup)raw cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
150g(¾cup)coconut yogurt (or any other plant-based yogurt)
5tablespoons(5tablespoons)maple syrup(or sub any other sweetener)
8tablespoonslime juice*(approximately 1 ½ limes)
1tablespoon(1tablespoon)lime zest *(make sure to use an unwaxed lime)
1teaspoon(1teaspoon)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.