vegan key lime pie

while doing some research for this recipe, i learned so much about key lime pie a la the one and only martha stewart. i made the recipe using 1/2 package of silken tofu in place of the soaked cashews and it turned out wonderfully! we planted a key lime tree several years ago and they now are producing so i wanted to try a key lime pie recipe. i really enjoyed the flavor of these. i think in the future i will buy organic key lime juice and use that as i used to do for key lime pies before i went vegan. i will definitely be making them again for friends and family in the future. i made it using a full cup of sweetened creme de coconut and eliminating the oil. i know these pies are not theoretically mini cheesecakes, but they are close to them and definitely the best of all i have tried! i used the “normal” coconut milk, the one that comes in a carton, the one you would use for smoothies or cereal should i use the can one instead? i haven’t made this yet but it sounds delicious and i’m excited to try it! i doubled the recipe and made a whole pie to give away and made a dozen of the mini’s, pretty much for myself (two left in freezer…sigh). i only put a small bit of zest on the top because i didn’t want it to be too tart, and i soaked the cashews in boiling water for 40 minutes instead of overnight. what can i use to substitute for the coconut oil? i loved how easy this recipe was and the look and texture were perfect. thank you and i am sure these will be a go too for me for a long time! i didn’t have limes, so i used a combo of blood oranges/lemons and it was scrumptious! this was yummy, but definitely best when fresh like it says – the pieces after the first day aren’t as good texture-wise and take quite a bit of time to thaw to a good consistency. you could try adding the filling back to the blender and add more cashews. i had a quick question- for the coconut milk do you use the one in a can or a carton. i made this in a nine-inch glass pie plate and it was fabulous. so i have tried to make a key lime pie without dairy, but bakeing it using sweetened condensed coconut milk, any thoughts or suggestions? instead of the graham cracker crust, i made a walnut and date crust (borrowed from the match cheesecake recipe.) i love that it’s so healthy, and pretty with the lime zest for color. thanks for the recipe and next time i will make sure i have evert single ingredient! could i make this as a pie in a springform pan with the recipe as-is, or would i have to adjust the recipe? i was going to make one for the 4th using this recipe but want to make sure it turns out (or i wasted time and money.) made this for easter/passover and it was a hit! after i did it the hard way, my mother & grandma, in unison, pointed out i could have used a rolling pin to crush the graham crackers. i made this tonight as a pie for guest. i made these for the first time tonight and the flavor is amazing! i took these to a party and they were able to sit out for a while, and even sit in the fridge for a bit (hours, even!) i have been eating gluten and dairy free for a long time (decades) and have been craving key lime pie. i put it all through my smoothie blender which turned out to be the perfect machine for it.

i brought it over to a friend’s house where i was the only vegan and everyone loved it. or i would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. i just made these for a bbq i am having tomorrow. i may also be concocting a mint chocolate chip version in my head 🙂 i just made this recipe in a 7″ springform pan, and thought it was the perfect amount for a full pie! i really liked the flavor and they were super easy to make, but i’m wondering if i did something wrong. i made these a while back and they were so delicious! i tried using a food processor instead of a blender and the filling never got creamy. a cousin tried one and found them too tart for her liking; so i might have to practice balancing out the sweetness before setting them to chill. as i was trying to cover the tin, sections of the wrap would sag and land in the pie filling. i added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that i followed the recipe. i’d love to make a key lime pie…..and eat it too , w/out the fuss. i made these for a dinner party last night and it was such a success! in addition, instead of squeezing all the limes, i used a bottle of lime juice and just used the zest from 1 lime. if i popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? this recipe is definitely a keeper and i will keep making it !!!! i made these last night for a cookout we went to today, and o-m-g!!!! creamy and a little firm – much closer to key lime pie than when i ate them 10-15 mins out of the freezer. i used slightly more than 1/3 of a cup of maple syrup (didn’t have agave handy) and probably a bit more lime for the extra pucker factor. but i wanted to check in about one of the ingredients. would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? i bought a whole bunch of key limes to juice and zest and keep in the freezer for when the urge hits! thanks for sharing this one, i definitely will be giving it a go in my kitchen. i had a dinner party and when i pulled these out of the freezer they got devoured very quickly. i was just wondering if you have ever made this in the whole pie form, and if so does it still set up the same? 🙂 thank you for the recipe, i taste-tested one just now and it was divine. i put it in there for a reason but feel free to leave it out if you want. i never comment on things like this, but i really had to stop washing the dishes and express my appreciation of this recipe. however, i have a coconut allergy and can’t use anything with coconut in it. i did by some of the key lime juice though, and i put it in my fuzzy water 🙂 can’t wait to make these! i just made these and i am having a hard time stopping myself to just eat the filling with a spoon out of the blender 🙂 thanks for a delicious recipe! 🙂 marcea, i would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. the key lime tarts are so cute – i am made a batch for my house and i am taking a second batch to new year’s open house tomorrow – served with raspberries. i have a klp recipe coming in a week or so but not vegan and not this adorable 🙂 pinned!

this vegan key lime pie is irresistibly creamy, slightly sour, and not too sweet! everyone will love it and no one will ever know how much healthier it is! full-fat coconut milk – make sure to use full-fat coconut milk in this vegan key lime pie recipe. the extra thickness from a can of full-fat coconut milk with make your pie oh-so creamy! i’ve been able to find sweetened condensed coconut milk at most of my local grocery stores. key lime juice – you can either purchase key limes from the store and juice them yourself, or buy key lime juice in a bottle. and if you can’t find key limes or key lime juice, you can use regular lime juice instead. make sure to stir your filling really well after you’ve added all ingredients to a saucepan.

i hope you love this recipe as much as we did! make sure you follow me on instagram, pinterest, and facebook, too! to determine the weight of one serving, prepare the recipe as instructed. result will be the weight of one serving. i used regular limes and was way to tart. if you can, stick with the key limes. you can also add some granulated sugar, if needed. i’ve been developing healthy, family-friendly recipes at 40 aprons for over 10 years.

1 cup raw cashews (soaked for 4-6 hours or overnight, then drained) 3/4 cup light or full-fat coconut milk (well shaken) 1/4 cup coconut oil (melted) 3-4 for the filling ; 1 13.5-ounce can full-fat coconut milk see notes ; 1 7.4-ounce can sweetened condensed coconut milk ; ½ cup key lime juice ; 1 filling: ; 1 ½ cups vegan condensed milk (360ml) ; ½ cup key lime juice (120ml) freshly squeezed, or sub regular lime juice ; ½ teaspoon lime, .

key ingredients for key lime pie graham cracker crust — you can use a store-bought graham cracker crust (which are accidentally vegan) or you for the filling: combine tofu, sweetened condensed milk, sugar, lime zest and juice, cornstarch, and salt in a blender jar or food processor ingredients 1 easy 3 ingredient pie crust or other pre-baked nut-free pie crust of choice ½ cup fresh lime juice 1 tsp lime zest ½ cup maple, .

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