Vegan No Bake Lemon Pie
This Vegan Lemon No Bake Pie is rich, creamy, sweet, and tart, with a thick graham cracker crust. And it's such an easy recipe that's made with a healthy secret ingredient. You would never guess it's dairy-free- seriously one of the best lemon pies I've ever had!
Servings: 8
Ingredients
- 1 9 inch graham cracker crust homemade or store bought
- 1 ½ cups golden potatoes cubed
- 1 cup cashews soaked
- ½ cup almond milk unsweetened
- 1 cup water
- 2 and ½ teaspoons agar powder buy here
- ⅔ cup lemon juice
- 1 tablespoon lemon zest
- ¾ cup sugar vegan
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Prepare the Crust. Or use a store bought if you prefer.
- Boil the cubed potatoes and cashews for 20 minutes or until potatoes are fork tender. Drain and set aside.
- 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.
- 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.
- Pour into prepared pie crust. If filling is warm from the blender, allow it to cool. Then cover and refrigerate for 3 hours or overnight.
- Garnish with non-dairy whipped cream and lemon slices.
- Happy Eating!
Notes
If you prefer a less sweet pie, start with a half a cup of sugar and taste after the filling is blended. Add more if desired.
Try replacing half the sugar with Stevia for a healthier pie.
Store leftover pie in the refrigerator for up to 3 days. Just note that the crust will not be as firm.