Vegan Key Lime Pie
You only need 7 simple ingredients to make this irresistibly creamy, zesty and perfectly sweet, no-bake vegan key lime pie!
- Dietary Features: Vegan, gluten-free, dairy-free.
- No baking required! Just blend, layer and freeze.
- Perfect light and fresh dessert for summer.
- Stores well in freezer so can be made in advance.
- Just 7 simple ingredients needed.
- Creamy mousse-like texture with a tart and zesty lime flavour.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Oats or Oat Flour: You can use store-bought oat flour or make your own in a food processor or high-speed blender.
- Ground Almonds: Blend in a food processor or high-speed blender into a fine consistency. Be sure to use plain, raw almonds wth no added oil or sugar.
- Coconut Oil: Used in both the crust and filling to help create a firm texture. The only substitute I can recommend is cacao butter but note cacao has quite a strong flavour while coconut oil is fairly neutral.
- Maple Syrup: Sweetens both the filling and crust. Can be substituted with agave syrup if needed.
- Cashews: Be sure to use plain cashews with no added oil or salt. These need to soak for at least 4 hours but preferably overnight so be sure to take that into consideration (see notes on a quick soak in a pinch).
- Coconut Milk: Use good quality full-fat coconut milk. Do no substitute light coconut milk. You need the fat to firm the pie. Coconut cream can also be used here.
- Limes or Key Limes: You’ll need 1/2 cup of fresh lime juice for the filling which might require 3-4 limes to produce (or more if using small key limes), depending on how juicy they are. I like to use a citrus squeezer to get as much juice out as possible. You’ll also need some lime zest. You can use a citrus planner, fine grater or just a knife to prepare the zest from the lime peel.
Step-by-Step with Photos
Before You Start: Soak the cashews in water for at least 4 hours up to overnight. If you do not have a high-speed blender I recommend an overnight soak. If you have a high-speed blender 4-6 hours should be sufficient.
Step 1: If you’re using rolled oats to make oat flour, blend them in a food processor or high-speed blender until you have a fine flour consistency. Add the almonds and process again until they’re broken down as well.
Step 2: Transfer the oat and almond flour to a mixing bowl and add the coconut oil and maple syrup. Work into a uniform dough.
Step 2: Grease a 7 or 9 inch tart pan with a removable bottom with a light coating of non-stick spray or vegan butter or line with parchment. Firmly press the crust dough into the pan and around the sides until firm and flat.
Place the pan in the fridge to chill while you make the filling.
Quick Tip: The pie crust can also be baked for 5-10 minutes at 350 F for lightly crisped crust that’s golden in colour.
Step 3: Add all of the filling ingredients to your blender and process into a smooth, creamy consistency.
Step 4: Add the filling to the pie crust and smooth with a spatula.
Place the pan in the fridge for at least 3 hours up to overnight to firm. It can also be frozen if you’re making it in advance.
Serve topped with your favourite dairy-free whipped cream and a sprinkle of fresh lime zest and coconut.
I’d recommend soaking the cashews overnight for the creamiest filling but in a pinch you can do a “quick soak”.
If you have a couple hours, place the cashews in a bowl and pour boiling water over them and let them soak for 2 hours. If you don’t have time, boil the cashews in a small pot of water for 10 minutes then strain and proceed with the recipe.
No problem! You can make this pie in springform pan (preferred), a baking pan or a muffin tin. If you’re using a baking pan, line it with parchment paper so you can easily lift the bars out once they’re set.
A muffin tin is fun because you can make mini key lime pies. Simply press a bit of the crust into the bottom of each tin then top each with the filling. Once set, use a knife to carefully pop them out of the pan. This is easiest once they’re fully set so consider freezing for at least a few hours before removing.
It’s fine if you don’t, just make sure you soak the cashews overnight so they’re nice and soft. You can also use a good food processor with sharp blades to create the filling and crust.
I like to use my food processor for the oats and almonds and my blender for the filling.
- For alternative crusts that use nuts and dates instead of oil and maple syrup, you can try the crust from my mango cheesecake, pumpkin cheesecake or raw carrot cake.
- Almonds in the crust can be swapped for pecans or walnuts or you can use a mixture of these 3 nuts.
- Though the filling is no-bake, the pie crust can be enjoyed raw or baked. Bake for 5-10 minutes at 350 F for lightly crisped crust that’s golden in colour.
- Store covered in the fridge for up to 5 days.
- Freeze in an airtight container or up to 3 months. I like to freeze it in single portions so we can pull a couple from the freezer as needed.
- If frozen, thaw briefly at room temperature or in the fridge before serving.
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For the Crust:
- 1 cup oat flour (100 g)
- 1 1/4 cup ground almonds (150 g)
- 1/4 cup melted coconut oil (60 mL)
- 1/4 cup maple syrup (70 mL)
For the Filling:
- 2 cups raw cashews, soaked for 4 hours up to overnight (350 g)
- 1/2 cup fresh lime juice (120 mL)
- 2/3 cup full-fat coconut milk (100 mL)
- 1/4 cup maple syrup (70 mL)
- 1/4 cup melted coconut oil (60 mL)
- 2 tsp lime zest
- lime zest
- toasted coconut flakes
- coconut whipped cream or other dairy-free whipped cream
- If using oats to make oat flour, place into a blender and blend or food processor until you have a flour consistency. Add the almonds and blend again until they’re broken down into a fine consistency. Transfer to a mixing bowl.
- Add the maple syrup and coconut oil to the bowl with the oat and almond flours and mix into a uniform dough.
- Grease an 8-inch fluted tart pan with a loose bottom tin with a light coating of non-stick spray or vegan butter or line with parchment. Transfer the dough to the pan.
- Press the base ingredients around the sides and then work it through the centre to cover the bottom of the tin.
- Chill the crust in the fridge while you make the filling.
- Drain the soaked cashews and blend together all filling ingredients in a high-speed blender until smooth and creamy. Pour into the tart base. Place into the fridge to firm up for at least 3 hours but overnight is best.
- Once it’s set, serve with coconut whipping cream and garnish with some lime zest and shredded coconut for a pretty effect!
- Store covered in the fridge for up to 5 days. Freeze in an airtight freeze-safe container for up to 3 months. Thaw briefly at room temperature or in the fridge before serving.
- See post for additional notes and tips such as how to quick soak the cashews in a pinch and alternatives to using a tart pan.
- The pie crust can also be baked for 5-8 minutes at 350 F for a lightly crisped crust that’s golden in colour.
- Serving Size: 1 slice
- Calories: 573
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 44 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 12 g
Keywords: no-bake key lime pie, vegan key lime pie