If you’ve been craving something zesty, sweet, and silky smooth without any of the guilt, this Tart and Creamy Vegan Key Lime Pie with Cashews is your new favorite treat. Inspired by the classic Floridian dessert, this no-bake version keeps things simple, wholesome, and entirely plant-based. It’s tangy from the fresh lime juice, rich thanks to soaked cashews, and naturally sweetened with maple syrup. It’s not just vegan — it’s also gluten-free, dairy-free, and can double up as a paleo key lime pie with a few easy tweaks. Whether you’re a die-hard fan of vegetarian pie recipes or just want a healthier twist on your summer desserts, this pie has you covered.
Tart and Creamy Vegan Key Lime Pie with Cashews
Prep Time 20 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine American
9-inch pie pan or tart pan with removable bottom A tart pan gives this dish a refined key lime tart aesthetic, while a traditional pie pan works just as well.
High-speed blender or food processor Essential for getting that ultra-smooth, creamy filling texture.
Mixing bowls For preparing the crust and filling separately.
Measuring cups and spoons Precision matters with plant-based desserts.
Spatula For spreading the filling and scraping the blender clean.
For the Crust
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ¼ cup coconut oil melted
- 3 tablespoons maple syrup
- Pinch of sea salt
For the Filling
- 1 ½ cups raw cashews soaked in hot water for at least 2 hours or overnight
- ½ cup fresh key lime juice or regular lime juice if unavailable
- ⅓ cup maple syrup
- ¼ cup full-fat coconut milk canned
- 2 tablespoons coconut oil
- 1 tablespoon lime zest
- ½ teaspoon pure vanilla extract
- Pinch of turmeric for a slight yellow hue, optional
For Topping (Optional)
- Coconut whipped cream
- Fresh lime zest
- Sliced limes
- Crushed pistachios or coconut flakes
Soak Your Cashews
Start by soaking your raw cashews in hot water for 2 hours, or overnight in room-temperature water. This is critical to achieve that luscious creamy filling.
Make the Crust
In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt. Mix until the texture resembles wet sand.
Press the crust mixture into your pie or tart pan, using the back of a spoon or your fingers to create an even layer. Make sure to press up the sides for that classic key lime pie shape. Place in the freezer while you prep the filling.
Blend the Filling
Drain the soaked cashews and add them to a high-speed blender along with lime juice, maple syrup, coconut milk, melted coconut oil, lime zest, vanilla extract, and turmeric (if using).
Blend until the mixture is completely smooth. This may take a couple of minutes, and you may need to scrape down the sides once or twice.
Fill and Chill
Pour the silky-smooth lime filling over the prepared crust and use a spatula to spread it evenly. Tap the pan gently on the counter to remove air bubbles.
Cover with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up.
Decorate and Serve
Once set, top with coconut whipped cream, extra lime zest, thin lime slices, or crushed nuts for a lovely key lime pie decoration. This step is optional, but let’s be real—it dramatically elevates the key lime pie aesthetic.
Slice and serve chilled. The result? A creamy, citrusy dream that melts in your mouth.
Pairings
This vegan key lime pie is refreshing on its own, but it shines even brighter with thoughtful pairings:
- Herbal Teas: Mint or chamomile teas complement the pie's tangy sweetness.
- Sparkling Water with Lime: A fizzy citrus drink enhances the lime flavor while cleansing the palate.
- Fresh Fruit Salad: Combine pineapple, mango, and kiwi for a tropical contrast.
- Coconut Ice Cream: If you want something indulgent, a scoop of dairy-free coconut ice cream takes this dessert to the next level.
- Vegan Banana Cream Pie: Serve both pies side-by-side for a tropical pie tasting. Trust me, it's a crowd-pleaser.
FAQs
1. Can I use regular limes instead of key limes?
Absolutely. While key limes have a more floral, tart flavor, regular limes work well in this keylime pie recipe. Just make sure the juice is fresh.
2. What’s the best kind of cashew to use?
Raw, unsalted cashews are a must. Roasted ones will affect both the color and flavor, taking away from that clean citrus profile we’re going for.
3. Is this pie suitable for people with food allergies?
This pie is naturally gluten free vegan key lime pie, lactose free key lime pie, and grain-free. If you’re nut-free, though, it might not be ideal since cashews form the base.
4. Can I make this into cupcakes or minis?
Yes! This filling holds well in muffin tins or ramekins. You can easily turn this recipe into adorable key lime pie cupcakes or mini vegan key lime pies—perfect for parties or portion control.
5. Can I substitute tofu instead of cashews?
For a nut-free option, silken tofu is a great alternative. In fact, a vegan key lime pie silken tofu version is equally creamy and cuts down on prep time since you don’t need to soak anything. Just adjust the sweetness and lime juice to balance the tang.
