How to Make the Best Vegan Key Lime Pie | No-Bake & Freezer-Friendly

raw cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides a creamy texture while being more affordable.

coconut cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a vegan alternative to maple syrup.

graham cracker crumbs

🥗Healthier: oat flour

💰Cheaper: crushed cookies

Oat flour offers a gluten-free option.

Prepare a 9-inch springform pan by greasing the bottom with coconut oil.

Place graham crackers into a food processor and pulse until they become crumbs.

Add sugar to the graham cracker crumbs in the food processor and pulse to combine.

Add coconut oil to the mixture and pulse a few more times until the mixture is tacky and sticky.

Press the graham cracker mixture into the bottom of the springform pan, compacting it well.

Optionally, place the crust in the freezer or bake it in the oven to set.

In a blender, add soft tofu, lime juice, coconut oil, maple syrup, and vanilla extract.

Blend the ingredients until smooth, using a tamper if necessary to push down the mixture.

Taste the filling and adjust sweetness or acidity if needed, then add lime zest to the filling and blend again.

Pour the filling over the crust in the springform pan and smooth the top with a spatula.

Place the pie in the freezer for about 4 to 5 hours until set.

Remove the pie from the freezer and let it sit at room temperature for 10 to 15 minutes before serving.

To serve, carefully flip the pie out of the springform pan onto a plate.

Garnish with additional lime zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens