Bright, zesty, and impossibly creamy, this key lime pie starts with a graham cracker crust pressed into a golden shell and baked until crisp at the edges. The filling comes together in a blender, where soaked cashews, full-fat coconut milk, and a generous pour of fresh key lime juice and zest blend into a silky, pourable cream that sets up firm and clean-sliced after a long chill in the fridge. Coconut oil adds richness and helps the filling hold its shape, while a touch of sea salt keeps the sweetness balanced against all that citrus tang. Every slice has that classic tart-sweet key lime punch with a texture so smooth you'd never guess it started with raw cashews instead of a custard base. Finish it with a dollop of whipped topping and a thin key lime slice for a bakery-worthy presentation. It's a refreshing, make-ahead dessert that fits neatly into a lactose free spread without asking you to give up the real deal.
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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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