Gluten-Free Vegan Key Lime Pie
Why did I not create this recipe earlier? I am sure if I did, I would have made it so many times by now. However, it never came to my mind to make a vegan key lime pie, until recently, when we had so many limes at home. And do you know what I love most about this pie? It’s light, creamy, tangy, and very delicious! The recipe is not only plant-based (egg-free, dairy-free), it’s also oil-free, refined sugar-free, and nut-free!
Creamy Baked Vegan Key Lime Pie
To be honest, I never ate a “real” (non-vegan) key lime pie before. I know they contain eggs, sour cream, condensed milk, and other not really healthy ingredients. Since my baked vegan cheesecake turned out super delicious, I decided to create a similar recipe and it turned out so creamy and delicious.
Nut-Free Key Lime Pie
As mentioned before, this vegan key lime pie can be made nut-free. The crust contains ground oats, shredded unsweetened coconut, maple syrup (you can use any other liquid sweetener), and 2 chia eggs. That’s it, just 4 ingredients. For the cream, I used silken tofu (read below for a soy-free version), maple syrup, lime juice, coconut butter, and cornstarch. You can, of course, use cashew butter, almond butter or any other nut butter of choice if you aren’t nut-free.
This Vegan Key Lime Pie Is:
Gluten-free Oil-free Dairy-free Egg-free Nut-free Refined sugar-free Plant-based Easy to make Tangy Light
Soy-Free Alternative
I have recently updated the recipe with a soy-free version because there are lots of people who have a soy allergy. It’s totally possible to make this pie soy-free by using canned coconut milk and soaked cashews instead of silken tofu. For a soy-free AND nut-free version, I would recommend using canned coconut milk and coconut butter.
Vegan Whipped Cream
You can top this delicious pie with whipped coconut cream or vegan marshmallow fluff. How to make vegan marshmallow fluff? All you need is 3 ingredients which are Aquafaba (brine from one can of chickpeas), 1/4-1/3 cup maple syrup, and 1 1/2 tsp lime juice to stabilize the marshmallow fluff. You just have to whip up the Aquafaba which takes about 10 minutes and then add the other two ingredients and whip again! However, please note that the vegan marshmallow fluff won’t stay stable like whipped cream. Another great option would be to use whipped coconut cream. How to make whipped coconut cream? You’ll to chill a can of coconut milk in the fridge for at least 8 hours without shaking it and then whip up the thick cream only (not the water!). It doesn’t work with all coconut milk brands though, so you would need to experiment with different ones.
If you try out this delicious pie and maybe even make a photo of it, then I would love to see it. You can DM it to me on Instagram. Don’t forget to tag me in your Insta caption + photo with @elavegan and use the hashtag #elavegan.
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