Vegan Lemon Pie
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:
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Vegan Lemon Pie
Equipment
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.
Have you ever tried freezing this pie? BTW, it is absolutely delicious.
Mary Beth, I have never tried to. I never had leftovers. If you do, let us know your outcome.
100% making this over and over and over. Easy to put together and full of lemony deliciousness! A new pie on my holiday pie rotation! I used a regular pre-baked pie crust and it was amazing!
Makes me happy to hear that you will be continuing to make it for the holidays! Thank you! đŸ¥°
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 increĂble, intentarĂ© hacerla. Gracias por compartir
Muy Gracias!