Vegan Lemon Pie
The pucker-y lemon flavor, combined with decadent creaminess, make this vegan lemon pie an instant family favorite. Impress everyone you know with your impressive baking skills by also trying my Vegan Key Lime Pie, Vegan Strawberry Cream Pie, and Vegan Banana Cream Pie!
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
How To Make Lemon Pie?
- In a small saucepan, whisk together the milk, sugar, and cornstarch. Heat on medium, while whisking constantly, until your mixture thickens. Turn off the heat.
- Add cashews, lemon juice, lemon zest, and thickened mixture to blender, and blend until completely smooth.
- Pour the blended mixture into your prepared pie crust. Place the pie into the refrigerator to set for about 2-4 hours.
- Optional: serve topped with whipped cream.
Ingredient Tips For Your Lemon Pie:
- Gluten-Free Pie Crust – You can make this lemon pie using this Graham Cracker Crust, and I’ve also had good luck using this gluten-free Mi-Del pie crust in a pinch, found in Walmart, Publix, and Whole Foods.
- Raw Cashews – When blended, create deliciously creamy bases for all your non-dairy recipes. I’ve experimented with different bases, including other nuts, and cashews are my absolute favorite. I like to buy mine bulk from Costco or Sam’s Club, or online. Trader Joe’s also has raw cashews for a good price.
- Whipped Cream – If you’re in the mood for homemade, you can try this Coconut Whipped Topping. My favorite store-bought ones are So Delicious Cocowhip, found at Publix, Kroger, Whole Foods, etc., and Truwhip Vegan, found at Whole Foods or Earth Fare.
Other Vegan Gluten-Free Pie Recipes to Try:
We love to see the recipes that you make from this Vegan Rice Recipe collection on Instagram, Facebook & Twitter!
Get discounted copies of my cookbook Here
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes
Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
Nutrition
(Per serving)- Energy: 181 kcal / 757 kJ
- Fat: 8 g
- Protein: 3 g
- Carbs: 25 g
Cook Time
- Preparation: 20 min
- Cooking: 5 min
- Ready in: 25 min
- For: 12 servings
Ingredients
- Gluten-Free Graham Cracker Crust
- 1/2 cup non-dairy milk
- 1/2 cup organic cane sugar
- 2 tablespoons non-GMO cornstarch
- 1 cup cashews
- 1/2 cup fresh lemon juice
- 1 tablespoon grated lemon zest, reserving half for topping the pie
- Coconut Whipped Topping
Instructions
- In a small saucepan, whisk together the milk, sugar, and cornstarch. Heat on medium, while whisking constantly, until your mixture thickens. Turn off the heat.
- Add cashews, lemon juice, lemon zest, and thickened mixture to blender, and blend until completely smooth.
- Pour the blended mixture into your prepared pie crust. Place the pie into the refrigerator to set for at least 4 hours.
- serve topped with Whipped Cream.
We absolutely loved this lemon pie! I followed the recipe exactly and it turned out great. We didn’t put any cream on top, so I doubled the filling. I’m definitely bookmarking it!
Wands, I’m so happy for your feedback, it has been a while since anyone commented. Thank you very much.
Can this pie be made 1-2 days ahead of time and stored in the refrigerator? We are wanting to find a good replacement for the traditional lemon ice box pie to surprise our family on Thanksgiving with! (We have lost most of our family favorites due to our daughter’s food allergies – I would love to be able to find a good sub for the family favorite!)
Katie, so sorry to read about your daughter’s challenges, yes this pie will keep for 1-2 days refrigerated.
Do you have to soak the cashews at all?
Taya if you are using a high-speed blender then you don’t have to but if you are using a regular blend, you can soak, I just boil my cashews for 5 minutes in water.
Thank you so much! Can’t wait to try this today xx
You are welcome, I hope you enjoy!
This pie is genius. The filling is bliss. Stirring with a whisk and zapping all the ingredients on high made a fluffy irresistible filling. I will never miss lemon cream pie again because now I have it upgraded. Can’t wait to try another recipe!
Stephanie, I’m so happy you enjoyed it. I hope you try my pumpkin and sweet potato pies!
Michelle – Thank you so much for this recipe. It’s our new favorite pie. So quick and easy to make, and so very tasty that we haven’t been able to stop with just 1 slice yet! Great way to use up our lemon-tree bonanza here in Cali.
Jennifer, we are so happy you enjoyed our lemon pie recipe. Thank you for sharing your feedback. Wow nothing like freshly picked lemons, enjoy!
Michelle – just reporting that, in answer to my husband’s question – I wonder if this will work with limes – it does! I just swapped out lime juice and zest. Also dreamy, just like the lemon. Thanks again!
Jennifer that’s awesome, I use lime interchangeably in all my recipes that call for lemon.
Tiene un aspecto increíble, intentaré hacerla. Gracias por compartir
Muy Gracias!