A buttery graham cracker crust gets baked until golden and set, then filled with a luxuriously smooth blend of soaked cashews, full-fat coconut milk, and fresh key lime juice for that unmistakable tart-and-creamy balance. The filling whips up silky in the blender with no lumps in sight, pours like thick cream, and sets into clean, sliceable wedges after a few hours in the fridge. Bright citrus zest keeps every bite tasting sunny and fresh, while the coconut oil adds just enough richness to round out the tang. Finish each slice with a dollop of non-dairy whipped topping and a thin key lime wheel for that classic bakery-case look. It's a make-ahead dessert that holds its shape beautifully for slicing, making it an easy win for a dairy free spread. Simple, tangy, and genuinely creamy — this one delivers all the nostalgia of the original without missing a beat.
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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.
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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