I received such a great response from my vegan cheesecake recipe a few months back, I had to go and experiment in making a non-bake, vegan key lime pie!
It tastes like the real deal and is guaranteed to bring a smile to your face. Not too rich, sweet or thick – it is light, refreshing and utterly delicious.
The main ingredient I used was…cashews! By soaking them in water overnight, they become really easy to blend into a smooth creamy mixture.
Nuts have inhibitor enzymes on their surface which protect them from developing until proper growing conditions are present. By soaking them, their inhibitor enzymes are neutralised making their essential nutrients more easily available.
However, if you are like me and never seem to plan what your making each day, soaking nuts can seem like a bit of an ordeal and something that can be difficult to remember. My best advice, is to pop them in a bowl of water as soon as you get them home or if you do forget them you can also leave them to soak in hot water which helps to speed up the process.
Happy experimenting and make sure to tag me on Instagram in any of your recipe creations @lizzyrosenutrition!
Raw Vegan Key Lime Pie Recipe
- 4 tbsp lime zest
- 1 can coconut milk
- 2 cups cashews soaked overnight (4-6hrs)
- 2 tbsp organic honey
- 1 cup graham cracker crumbs
- 1/2 cup shredded coconut unsweetened
- 1 tbsp cinnamon
- 2 tbsp coconut oil warmed to room temperature
- 2 tbsp lime zest
- 1 lime
- 1 tbsp pistachios crushed
Rinse and soak cashews in water for at least 4 hours or overnight.
Once soaked and fill soft, drain and place the cashews in a food processor.
Blend until it has formed a lumpy mixture.
Add in the can of coconut milk (including the water) and honey.
Add into the mixture the grated lime zest (from 1x lime).
Blend well until it forms a smooth paste.
Pour the liquid in to the crust (method below) and leave to set in the freezer for 1-2hrs.
Once the pie has firmed, remove from freezer and place in fridge.
When ready to serve, cut into 8 small squares and sprinkle with crushed pistachios , lime zest and small slithers of lime.
Pop the cracker crumbs (or can alternatively use 5-6 dates), shredded coconut, coconut oil (liquid at room temperature) and cinnamon into a food processor and blend one.
Line a baking tin with grease-proof paper.
Once it has formed a sticky mixture, place the crust into the baking tin and smooth out with the back of a spoon.
Whilst waiting to make the cheesecake filling, pop the crust into the fridge.