Celery Free Vegan Key Lime Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups vegan graham cracker crumbs (from about 10 full sheets)
- 3 tbsp organic cane sugar
- ¼ tsp fine sea salt
- 5 tbsp vegan butter, melted
For the filling
- 1 ½ cups raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fresh key lime juice (from about 16–20 key limes) or bottled key lime juice
- 1 tbsp key lime zest (from about 6 key limes)
- ½ cup organic cane sugar
- 3 tbsp refined coconut oil, melted
- ¼ tsp fine sea salt
For serving
- non-dairy whipped topping, for serving (optional)
- key lime slices, for serving (optional)
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water by at least 2 inches, and soak for at least 4 hours or overnight. Drain and rinse well before using.
- 2
Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until you have fine, even crumbs. Transfer to a mixing bowl and stir in the sugar and salt. Pour in the melted vegan butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
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