Cashew Cream Lime Pie (Vegan, GF)
No-bake vegan cashew cream lime pie is pure citrus bliss! Bright with lime flavor, it is easy to make, gluten-free, and Paleo, too.
Servings: 1 pie (about 8 servings)
Ingredients
- Crust:
- 1 cup unsweetened flake coconut
- 2/3 cup whole almonds
- 2 tablespoons virgin coconut oil
- Filling:
- 2 cups raw cashews soaked overnight in water, drained
- 1/2 cup fresh lime juice
- 3 tablespoons lime zest divided
- 1 13.5- ounce can full fat coconut milk
- 1/2 cup maple syrup
- 1 tablespoons vanilla extract
Instructions
- Crust: Preheat oven to 350F. a food processor, pulse the coconut and almonds until chopped fairly fine. Add the coconut oil; continue to pulse until mixture comes together. Press into the bottom of a 9-inch tart pan.
- Bake the crust for 11 to 15 minutes until golden brown. Cool completley on a wire rack.
- Filling: In a high speed blender, puree all of the filling ingredients, except for about 2 teaspoons of lime zest, until completely blended and smooth (stop to scrape down sides of blender several times). Scrape into cooled crust, smoothing the top. Sprinkle with reserved lime zest.
- Cover the pie and freeze for at least 2 hours until set.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 33g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Sodium: 96mg | Fiber: 4g | Sugar: 19g