Vegan No Bake Lemon Pie

This Vegan Lemon No Bake Pie is rich, creamy, sweet, and tart, with a thick graham cracker crust. It's such an easy recipe that's made with a healthy secret ingredient, and you would never guess that it's dairy-free. It's seriously one of the best lemon pies I've ever had!

I love creamy desserts such as pudding, custard, and pie. It's comfort food to me. And I wasn't going to let the fact that I gave up dairy keep me from enjoying my creamy, dreamy desserts.

In fact, creamy rice pudding was one of the first recipes that I veganized. Definitely check out that recipe if you love pudding as much as me.

I also have a huge love for lemon. So with spring here, I decided that it was time to come up with a delicious, creamy, no bake lemon pie. It definitely took some trial and error, but believe me this lemon pie is thick, creamy, heavenly, and best of all- sans dairy!

It's not made with typical ingredients, but don't let that fool you. These ingredients just somehow work and the result is a consistency that's similar to a no-bake cheesecake.

So what do you need?

Vegan Lemon No Bake Pie Ingredients

For Vegan Lemon No Bake Pie, you will need:

• Lemon juice and zest
• Golden potatoes- yes you read that right but just trust me. You will never know they are there.
• Cashews- just a small amount adds a touch of richness.
• Sugar- just be sure it's vegan.
• Unsweetened non-dairy milk- I used Almond milk, but any type should work fine. Just make sure it's unsweetened.
• Agar Powder- it's the perfect vegan thickener. You can use it for so many things such as pudding, pie, jellies, ice cream and soups. Believe me, you won't regret buying it if you don't already have some. I use the Now brand that's linked.
• vanilla extract- optional
• salt
• 9 inch Graham Cracker Crust- For my homemade one, I suggest you check out that blog post and make the crust before the filling. Or you can certainly use a store bought one if you choose.

How to make No Bake Vegan Lemon Pie

1. Prepare the Crust. Or use a store bought if you prefer.
2. Boil the cubed potatoes and cashews for 20 minutes or until potatoes are fork tender. Drain and set aside.
3. Add 1 cup of water to a small saucepan and sprinkle in agar powder. Simmer over medium heat until agar is dissolved and mixture is thickened, about 5 minutes. Let cool for a couple minutes.
4. Add agar mixture, almond milk, lemon juice, lemon zest, potatoes, cashews, sugar, salt, and vanilla extract to a high speed blender. Blend until very well incorporated and mixture is super smooth.
5. Pour into the prepared pie crust. If filling is warm from the blender, allow it to cool. Then cover and refrigerate for 3 hours or overnight.
6. Garnish with non-dairy whipped cream and lemon slices.

For your convenience

As a busy mom, I am no snob to semi homemade. That's why I wanted to share these store bought vegan options. Keebler Ready Crust is vegan and available from Amazon and most grocery stores. I use them from occasionally when I am short on time and they are pretty good.

And I was so happy to find non-dairy Reddi Whips in my local grocery store, available in almond and coconut varieties. We have come so far with dairy-free options and I can't wait to see what the future holds.

I hope you try this recipe for Vegan No Bake Lemon Pie. Please let me know if you do.

Happy Eating!

Crystal