Vegan Key Lime Pie Recipe
1 cup raw unsalted cashews
1 cup canned coconut milk
¼ cup coconut oil
½ cup frozen limeade, thawed
zest from 2 limes + more for garnish
¼ cup maple syrup
1 graham cracker pie crust
Place the cashews in a bowl, and boil enough water to cover them. Soak the cashews in boiling water for at least 30 minutes.
Drain the water off of the cashews, and add them to a high-speed blender.
Add the coconut milk, coconut oil, limeade, lime zest, and maple syrup to the blender, and run until very smooth.
Pour this filling into the pre-made graham cracker crust.
Cover the pie and freeze for 4 hours.
Add additional lime zest on the top before serving.