Vegan Key Lime Pie + Tuesday Threads
creamy, vegan key lime pie
Servings Prep Time
12 20min
Cook Time
10min
Servings Prep Time
12 20min
Cook Time
10min
Ingredients
crust
filling
Instructions
  1. preheat oven to 350 and line your muffin pan with paper liners
  2. pulse graham bunnies in food processor and slowly drizzle in melted butter; combine
  3. put a heaping tbsp in each liner and press it down with the bottom of a small cup or your fingers. bake for 10 min, remove, and let cool
  4. add all filling ingredients to your high powered blender/food processor! cashews (drained), oil, milk, agave, and lime juice
  5. pour filling into liners evenly, then place pan into the freezer for at least 2-4 hours. waiting is always the hard part!
  6. i added dairy-free Coco Whip and toasted raw coconut to the top of my pies. top however you’d like!
Recipe Notes

recipe adapted from here.

letting your cashews soak 4-6 hours or overnight (best) is recommended, but i was short on time and wanted to make these for Pi day (3/14)! so i soaked them for 4 hours exactly and the filling was still incredibly smooth. 

Facebook Comments

somebody come look at this!