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Vegan Key Lime Pie (No Coconut, Gluten-Free)
  • 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 powder
  • subheading: 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
  • subheading: 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
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