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.
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Servings: 12 servings
Calories: 104kcal
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.
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