Vegan Gluten-Free Key Lime Pie (No Coconut!)
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5
Vegan Gluten-Free Key Lime Pie (No Coconut!)
Description
The recipe features a crust that can be a baked graham cracker or nut-based pie crust, such as a pecan and almond flour crust, providing a firm and crumbly base without gluten or animal products. The filling blends raw cashews and silken tofu with key lime or regular lime juice and zest, organic cane sugar, and a homemade or store-bought condensed oat milk substitute to achieve sweetness and creaminess. Thickening agents agar agar powder and arrowroot starch are gently cooked with the mixture to set the custard-like filling. Vanilla extract adds subtle flavor depth.
The pie offers a tart, creamy texture typical of key lime desserts but avoids coconut entirely, making it accessible for those with allergies. The optional aquafaba whipped topping adds a light, meringue-inspired finish for balance and presentation. This pie stores well refrigerated for up to five days and can be frozen for longer preservation. The recipe includes tips for preparing condensed oat milk and making the crust with ground pecans for texture variety.
Ingredients
- 1 baked pie crust or your favorite graham cracker crust; see Note 1 for pecan version (pictured, vegan, gluten-free
- 1 heaping cup cashew nuts raw
- 12 ounces silken tofu I use the refrigerated type, drained
- 2 tablespoons lime zest, loosely packed
- ⅔ cup lime juice regular limes are fine; incorporate key limes if you have them
- ½ cup organic cane sugar reduce slightly if using store-bought sweetened condensed milk
- 1 cup condensed oat milk see Note 2 for subs, homemade, or alternative
- ¼ teaspoon salt fine sea salt
- 1 tablespoon arrowroot starch or corn starch
- 1 ½ teaspoons vanilla extract real or clear/imitation vanilla
- ¾ teaspoon agar agar powder
For Condensed Oat Milk (optional):
- ¼ cup rolled oats
- 1 cup water ice cold
- ¼ cup organic cane sugar
- vanilla extract tiny splash
- salt pinch
For Aquafaba Whipped Topping (optional):
- ⅔ cup aquafaba the liquid from a can of unsalted chickpeas
- ¼ cup powdered sugar
- 1 teaspoon lime juice or lemon juice
- ¼ teaspoon vanilla extract real or clear/imitation vanilla
Instructions
To make the condensed oat milk:
- Combine the oats and water in a blender. Blend on high for 30 seconds in a high-speed blender or about 1 minutes in a standard blender. Strain with a nut milk bag (I like to use two bags, one inside the other, to catch all of the pulp).
- In a large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat and slowly bring the mixture to a simmer while whisking frequently. Once it's steamy and hot, cook for another 3 to 4 minutes or until glossy and thickened (see photos above). Whisk in the vanilla and salt, and set aside.
Prepare the pie filling:
- Combine the cashews, silken tofu, lime juice, and half of the lime zest in a blender. Blend on high until completely smooth. Add all remaining ingredients (condensed milk - agar), and blend again until smooth.
- Transfer the mixture to a medium-large saucepan. Over medium heat, slowly bring to a simmer, then cook for 5 minutes until thickened and creamy. This is important to activate the starch and agar agar.
- Immediately pour the filling into the prepared pie crust and smooth the top. Refrigerate uncovered for 1 hour, then cover with plastic and refrigerate for at least 3 hours or until chilled and set.
To make aquafaba whipped topping:
- In a medium saucepan, whisk together the aquafaba and sugar. Place over medium-low heat and cook just until you see steam rising off the surface and can tell it's hot. Don't let it reach a simmer.
- Remove from heat and whisk in the vanilla. Pour the hot aquafaba into the bowl of a stand mixer fitted with the whisk. Add the lemon juice, and let the machine run for about 2 minutes on medium speed. Increase to medium-high speed and whisk for another 2 to 3 minutes. Increase to high speed, and whisk until shiny, white, with stiff peaks, about 4 more minutes.
Notes
- For a nutty crust variation, replace half the almond flour in the pie crust with ground pecans by pulsing raw pecans in a food processor until coarse crumbs form; then follow the crust recipe as usual.
- Homemade condensed oat milk can be made by blending rolled oats with ice-cold water, straining, then simmering the oat milk with sugar until thick and glossy; vanilla and salt are added for flavor.
- If avoiding the homemade step, store-bought condensed oat or coconut milk can be used, though sweetness adjustments in the filling may be needed since these can be sweeter.
- The vegan nut-based crust holds up well overnight and is less prone to sogginess compared to traditional pastry or graham cracker crusts.
- Refrigerate the finished pie for up to 5 days or freeze for up to one month to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 140mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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