Indulge in the ultimate vegan key lime pie! This recipe is sugar-free, gluten-free, and bursting with tangy flavor. A must-try dessert for all!
Delicious and Healthy Vegan Key Lime Pie Recipe
Indulge in the refreshing delight of The Ultimate Vegan Key Lime Pie, a guilt-free dessert that’s as wholesome as it is delicious. This whole food plant-based recipe boasts a zesty, tangy filling made from key lime juice, balanced perfectly with a creamy cashew base. Sweetened naturally and entirely free from gluten, it offers a health-conscious twist on a classic favorite. The crust, crafted from a blend of nuts and dates, adds a delightful crunch, making every bite a perfect harmony of flavors and textures.
Whether you’re following a vegan, sugar-free, or gluten-free lifestyle, this key lime pie is sure to satisfy your sweet tooth while keeping you aligned with your dietary goals. With a carefully curated combination of ingredients, this dessert offers a guilt-free indulgence that you can enjoy without compromising your health and well-being. Experience the delightful flavors and textures of this vegan key lime pie and treat yourself to a delicious and satisfying dessert that’s perfect for any occasion.
Indulge in a guilt-free slice of citrus heaven with this delectable vegan key lime pie!
Let’s make a plant-based key lime pie welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today we are going to make a key lime pie yum because it is hot here in North Carolina so you need a nice refreshing cool dessert because you can’t go without desserts right so this was the.
Winning vote from last month’s vote uh from our supporting members they get to vote on what recipe I work on next and this is the winner so here we go all right we’re going to start with our crust and I’ve got a cup and A4 of almonds this is just raw almonds so you know don’t get roasted ones then I have 2/3 of a cup of pitted.
Dates 1 tbspoon of nutritional yeast and one teaspoon of vanilla how simple is that there’s only a few ingredients in this crust but it tastes delicious all right so we’re going to blend this in our food processor until it’s a teeny fine crumble until the mixture when you press it together with your fingers it sticks together cuz.
We’re going to form that into our pie pie mold here okay and if you get to this point and you’ve got this really nice fine grind and it’s not sticking together yet because because sometimes if you use dlet dates which is the kind of date I almost always use they’re a little bit more dry the mle dates will be juicer.
And have more moisture so they’ll probably get to sticking better but if you get to this point and it’s not sticking all you have to do is add just about a tablespoon of water while it’s mixing and that will come right together so that’s what I’m going to do today all right there we go that is perfect as you can see there if I hold it up like.
This it squeezes together and holds together really great then you’re ready to go all right and this part is up to you I have my tar tray here which has a removable bottom cuz I like to see the edge of that crust it’s so pretty when it pops out of there but you could make this in just a regular pip plate too or.
Even just a cake pan it’ll work just fine whatever you have this is going to be delicious just going to pour that all into there and then we’re just going to press it down into your into our P crust and up onto the sides which just takes a little time and.
Patience okay there we go finished pie crust it is so pretty all right I’m going to clear this stuff out and get our ingredients for that beautiful filling while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our.
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Plant-based easy at checkout to save 15% off of your order okay so let’s make this delicious filling so the main part of the filling which is going to give it that luscious creaminess are cashews if you don’t want to use cashews or if you don’t have them you can use almonds also but it’s going to affect the color just slightly because of the.
Almond skin and also if you you want to use uh half cashew and you could use half silky tofu it’s just not going to create quite as firm of a pie so we’re going to pop that into our blender here we’ve got a cup of pitted dates and then to give it just a slight green color I’m going to use a teaspoon and a half of matcha powder but that is.
Completely optional you don’t have to use that at all but matcha is also going to give you a whole lot of a antioxid Ence so that’s an added bonus then I’m going to add 1 cup of unsweetened soy milk but you could use whatever plant milk you have I just always suggest that you use an unsweetened soy milk because we’re going to get that sweetness from.
Those whole dates and then the last but not least ingredient is our key lime juice so this is a key lime if you’ve ever seen them before and a regular lime you know they’re at least double this size so I have a little tool that I learned online from someone else it was a little hack um for squeezing these because a regular C citrus juicer is not.
Going to squeeze them well cuz they’re so small you can use a little garlic press it works like a charm and this took a whole pound of key limes to make one cup of juice throw that in there and you want to save out one of your key limes because we’re going to zest that for the top of your.
Pie all right now all we we’re going to do is blend this in our blender and you’re going to need highspeed blender for this until it is super super smooth and creamy okay there we go nice and smooth and creamy so now all we have to do is just pour it into our pie plate here want to make sure you get all of that.
Out there all right and then you just smooth it down sometimes I just fluff it like this just to get it out to the sides without you know scraping into the sides of the pie or the crust just like that and maybe make a little nice little swirl on the top.
And I’ll save that for licking later all right so now we’re going to use our little key lime here and we’re going to do just a little zesting on the top just to give it some of that chery green color and you’ll get a little of that flavor too when you get bite into it all right so now all that’s left is.
To stick it in the fridge so you want it to cool or chill for for at least 4 hours until so it can set up a little bit more firmly but you got to come in for a closer look cuz this is so darn cute all right so once it’s done chilling I’ll meet you at the table for a taste all right let’s go in for a taste.
Guys there it is nice and firm it’s not oozing okay whoa M sweet and tart delicious you are going to love it come on back next week for another great recipe
