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

myquietkitchen.com

Stephanie Buchanan

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

Directions at myquietkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer