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Tart and Creamy Vegan Key Lime Pie with cashews

Tart and Creamy Vegan Key Lime Pie with Cashews

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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Slices

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Soak Your Cashews

  1. 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

  1. In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt. Mix until the texture resembles wet sand.
  2. 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

  1. 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).
  2. 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

  1. 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.
  2. Cover with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up.

Decorate and Serve

  1. 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.
  2. Slice and serve chilled. The result? A creamy, citrusy dream that melts in your mouth.