Key lime pie is the perfect way to celebrate summer! This classic dessert has been given a vegan (or gluten-free, if you prefer) makeover. It tastes just like the original but with an epic twist. This tart dessert is refreshing and delicious at the same. You’ll probably find an excuse to make this.
Only nine ingredients are needed, and they’re perfect to share with friends and family! We have a pie to make, so start zesting!
How to make vegan key lime pie
The graham-crumb crust is the first step in making this CLASSIC vegan Key Lime Pie…unless you are in a rush and use a pre-made crust. (Don’t worry if you do! We won’t tell!) ).
A homemade cracker crust can be made with just two ingredients: homemade crackers or store-bought crackers. The grahams are crushed in a food processor, and then melted butter is added. They are then pressed into a pie dish and baked for 10 minutes. Lime squeezy is easy peasy!
Next, we’ll make the creamy-tart-sweet lime filling. The lime zest and sugar are blended to enhance the lime flavor. We then add the cashews and water along with (key) lime, cornstarch, and sea salt. Blend again until smooth.
The mixture is then heated in a saucepan until it boils, activating the cornstarch. This thickens the mixture. Pour the thick mixture (which includes vegan butter and vanilla) over the crust after stirring in all the other ingredients. Let it chill in the fridge for a few hours to allow it to set fully.
All that’s left to do is decorate, slice, and enjoy! We like to garnish with cashew whipped cream dollops around the edge of the pie. This way, everyone can enjoy a beautiful piece of pie with just the right amount of whipped cream!
This is the perfect dessert to serve at spring or summer parties, on hot days, and for those who want a vegan, gluten-free version of the classic. Keep the pie in the fridge until you serve it if you are bringing it to an event.
You can use store-bought crumbs or homemade ones if you prefer.
We like Miyoko’s salted).
3/4 cup raw cashews
One cup of water (plus extra for soaking).
Cane sugar (organic is best for vegans): 1/4 cup
Key lime zest: 1 1/2 tbsp (plus extra for garnish)
Key lime juice: 3/4 cup (regular limes will work, but we prefer the key limes for this recipe).
1/4 cup cornstarch
Sea salt, one pinch
1/4 cup vegan butter (we like Miyoko’s salted).
1/2 tsp vanilla extract