Cashew Cream Lime Pie (Vegan, GF)

No-bake vegan cashew cream lime pie is pure citrus bliss! Bright with lime flavor, it is straightforward to make, gluten-free, grain-free and Paleo, too.

No-Bake Lime Pie Made with Cashew Cream

The resolutions I made in January, and haven’t been keeping, have a second chance, because today marks the start of the Thai New Year, Songkran.

Songkran is an ancient celebration of the start of a new farming cycle, and it always falls sometime between the 10th and the 18th of April; this year, the celebration starts on the thirteenth (today!) and lasts for three days.

To inaugurate the festivities here atNbirz, I offer a Thai-inspired lime and coconut, no-bake pie that is actually vegan! It is also scandalously satisfying.

Although this pie is packed with nutritious ingredients, I may have to being my renewed resolutions in a few days (once this pie is gone :)).

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Paleo
• High protein (9 grams per serving)
• High fiber (4 grams per serving)
• Straightforward to prepare

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• unsweetened flake coconut
• whole almonds
• coconut oil
• raw cashews
• lime juice
• lime zest, divided
• 13.5-ounce can full fat coconut milk
• maple syrup
• anilla extract

How to Make Vegan Cashew Cream

If you are wondering how it is possible to make a luscious, creamy, no-bake pie without any dairy, the answer in this case is raw cashews. They are soaked until very soft, then pureed into a rich luscious cream that can be used for all kinds of purposes, including pie.

The cashews can be blended with water or any variety of nondairy milk to make the cream. For this Thai-inspired pie, I chose coconut milk (the canned variety).

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

1. 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.
2. Press into the bottom of a 9-inch tart pan.
3. Bake the crust for 11 to 15 minutes until golden brown. Cool completley on a wire rack.
4. 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).
5. Scrape into cooled crust, smoothing the top. Sprinkle with reserved lime zest.Cover the pie and freeze for at least 2 hours until set.

• Coconut Flour Almond Flour Pie Crust {keto, vegan, no rolling}
• Coconut Lime Protein Bars {4-Ingredients, grain-free, vegan}
• Chocolate Avocado Ice Cream {vegan, 5 ingredients, keto option}
• Coconut Flour Almond Flour Pie Crust {keto, vegan, no rolling}
• Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}