I love key lime pie. I didn’t think it was possible to get a good one that was vegan. I used to get a slice at a local vegan restaurant, but while it did taste like lime, it was a little gummy, and too thick. Here is what I came up with that is more like the real thing.
Crust
2 cups gluten-free organic rolled oats
1/2 cup pitted dates
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup shredded coconut (no sugar added)
1/4 cup ground flax seed
3 Tablespoons plant milk (I usually use cashew)
Place everything in a food processor and process on high until it’s a crumbly, but slightly sticky mixture. It should hold together when you pinch it, and can form a ball. Press into a pie plate or spring form pan and bake at 350°F for 15 minutes.
Filling
1/2 cup raw cashews
1 cup water divided in half
1/2 ripe haas avocado
3/4 cup maple syrup
6 oz silken tofu
2 teaspoons lime zest
2/3 cup lime juice
1/2 teaspoon agar powder
Blend cashews with 1/2 cup of water until creamy. Add maple syrup, avocado, tofu, and lime zest. Blend again until creamy.
In a small saucepan, simmer 1/2 cup of water with the agar powder for a couple of minutes, until dissolved and bubbling.
Add agar mixture and lime juice to the blender and blend all for a few seconds until smooth. Immediately pour into the crust and refrigerate for several hours or overnight.
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Plantfood Life 