Vegan Lemon Pie

Vegan Lemon Pie
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Even without delving into the whys and wherefores, there are many good reasons for going vegan...at least, some of the time. And, when the results are both delicious and camera-ready beautiful, there are few good reasons not to. This no-bake lemon pie is tangy and creamy, and brightens up your whole table.
Vegan Lemon Pie
Print Recipe
Even without delving into the whys and wherefores, there are many good reasons for going vegan...at least, some of the time. And, when the results are both delicious and camera-ready beautiful, there are few good reasons not to. This no-bake lemon pie is tangy and creamy, and brightens up your whole table.
Ingredients
Crust
Servings:
Instructions
Before you begin:
  1. Soak the raw cashews for the filling in cold water for four to six hours.
  2. When you are ready to bake, drain them, and set aside
Crust:
  1. Pulse the ingredients in a food processor for about two minutes. The dough should stick together when you pinch it.
  2. Line an 8 to 9-inch pan with greaseproof paper.
  3. Spread the mixture over the bottom, using your hand to smooth it evenly over the pan.
Lemon Filling:
  1. Add half the cashews, the lemon juice and zest, agave nectar, turmeric, and coconut oil to a blender or food processor. Blend for about three minutes, or until the mixture is smooth and creamy.
  2. Now, add the rest of the cashews, and blend until they are thoroughly mixed into the lemon cream. It should be very smooth in texture.
  3. Pour the lemon filling over the crust.
  4. Refrigerate for 8-12 hours or until the pie is set.
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