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!

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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:

Sweet Potato Pie

Pecan Pie

Pumpkin Pie

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Vegan lemon pie on white plate

Vegan Lemon Pie

This Vegan Lemon Pie is the perfect combination of lemony and creamy, resulting in a multi-dimensionally flavored pie that will amazing everyone you serve. Use my gluten-free graham cracker pie crust or your favorite store-bought pie crust to create the easiest recipe that seems like it took hours to make.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free lemon pie, vegan lemon pie
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12 servings
Calories: 104kcal

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
  • 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.

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.

Nutrition

Calories: 104kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg