Ingredients
- 1 1/3 cups vegan graham cracker crumbs
- 1/4 cup vegan butter melted (plus more if needed)
- 1 cup raw cashews (soaked for 4 hours or overnight), drained
- 3/4 cup full-fat coconut milk well shaken
- 3 1/2 tablespoons coconut oil melted
- 1/2 cup key lime juice freshly squeezed
- 4 teaspoons key lime zest
- 6 tablespoons agave nectar
- Vegan whipped cream for garnish
Instructions
- Preheat oven to 375°F. Line a pie dish with parchment paper.
- Combine vegan graham cracker crumbs with melted vegan butter until well mixed. If needed, add 1 more tablespoon of vegan butter to reach the desired consistency.
- Press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes or until lightly golden, then cool.
- Blend soaked cashews, coconut milk, coconut oil, key lime juice, lime zest, and agave nectar in a blender until smooth.
- Pour the filling into the cooled crust. Tap to remove air bubbles.
- Freeze the pie for at least 4 hours or until firm. Decorate with vegan whipped cream if desired.
