Vegan Key Lime Pie (But You Would Not Know It…) – a delicious recipe with Silken, Cream Cheese, Lime Juice, Vanilla Pudding Mix, Liquid, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Notes:
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Mori-Nu can be bought at your local natural food store or on their website.
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I used Tofutti Vegan Cream Cheese (non-hydrogenated).
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I have used regular limes as well as key limes.
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Directions:
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1. Drain any excess water from the tofu.
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2. Blend tofu and lime juice in a food processor or blender until creamy and smooth.
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3. Transfer mixture to a bowl.
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4. Add the rest of the ingredients (except the crust and reserve 2 tablespoons of zest to go on top of the pie), and blend again until smooth. (Feel free to add more zest to the mixture if you like.)
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5. Mix on high speed with an electric mixer (generally, this will become too thick and stiff for a food processor or blender).
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5. Pour the mixture into the crust and chill for 2-3 hours or until firm. (This sets up very firm.)
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I have also considered adding coconut into the mixture and toasted coconut on top the next time I make this.
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Note: for those who try this with other pudding mixes, make sure your mix is vegan. Commercial mixes can contain meat byproducts, making them not vegan or vegetarian.
396
kcal
Calories
22
g
Fat
14
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box (12.3 Oz. Box) Mori-Nu Firm Silken Tofu, 8 ounces, weight Soy Vegan Cream Cheese, 1/2 cups Key Lime Juice, 4 Tablespoons Grated Lime Zest, and more.
Yes, Vegan Key Lime Pie (But You Would Not Know It…) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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