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Vegan Gluten-Free Key Lime Pie (No Coconut!)

Prepare to fall in love with this sweet, tart, amazing vegan key lime pie! No coconut milk or oil, and the creamy filling is bursting with fresh lime juice and zest!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 10 servings
Calories: 285 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 baked vegan gluten-free pie crust or your favorite graham cracker crust; see Note 1 for pecan version (pictured)
  • 1 heaping cup raw cashews
  • 12 ounces silken tofu, drained I use the refrigerated type
  • 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 homemade condensed oat milk (recipe below) or alternative see Note 2 for subs
  • ¼ teaspoon 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 ice cold water
  • ¼ cup organic cane sugar
  • tiny splash of vanilla
  • pinch of salt
For Aquafaba Whipped Topping (optional):
  • ⅔ cup aquafaba the liquid from a can of unsalted chickpeas
  • ¼ cup powdered sugar
  • 1 teaspoon lime or lemon juice
  • ¼ teaspoon vanilla extract real or clear/imitation vanilla

Instructions

To make the condensed oat milk:
    Cup of Yum
  1. 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).
  2. 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:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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

  • Note 1 - I used my gluten-free vegan pie crust recipe and replaced half of the almond flour with ground pecans. To do it, simply place ¾ cup raw pecans in a high-speed blender or a food processor, and blend until the consistency of coarse crumbs.
  • Other than that one swap, follow the pie crust instructions exactly. It's seriously the easiest pie crust you'll ever make, and so good! Prep in advance or the same day.
  • Note 2 - Making condensed oat milk is easy, I promise! But if you don't want the extra step, you can substitute Nature's Charm condensed oat milk (contains coconut oil) or any brand of condensed coconut milk. In this case, you may want to reduce the sugar in the filling slightly because those products are sweeter than the homemade version.
  • Store vegan key lime pie in the refrigerator for up to 5 days, or freeze for up to one month. 
  • Make ahead tip: the homemade nut-based crust holds up beautifully overnight, better than traditional pastry or graham crusts, which tend to get soggy.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 13g (20%) Cholesterol 0mg (0%) Sodium 140mg (6%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 285

% 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.