There’s just something about key lime pie that feels like sunshine in dessert form. Bright, tangy, and cool — it’s the taste of summer on a fork.

This plant-based key lime pie was a big hit with my office peeps. It keeps all that Southern charm and creaminess but skips the dairy, eggs, and oil. Made with cashews, silken tofu, and fresh limes, it’s light, luscious, and perfectly tart. The crust is that same oat-walnut-date goodness from my strawberry cheesecake recipe — sweet, nutty, and wholesome without needing butter or sugar.

It’s one of those desserts that makes folks say, “Wait, this is vegan?” before going back for seconds.

Why You’ll Love This Pie

Tangy, tropical flavor: Fresh lime and kiwi add a natural brightness.
Creamy texture without dairy: Cashews and tofu create that silky, custard-like consistency.
Wholesome crust: Sweetened naturally with dates — no butter or sugar needed.
Perfect make-ahead dessert: Holds beautifully in the fridge for 3–4 days.

Nutritional / Cost Hot Takes

Your homemade plant-based key lime pie has less than one-third the calories and one-fourth the sugar of commercial versions. It’s cholesterol-free, antioxidant-rich, and made entirely from whole ingredients. You’ll spend about $9–10 total to make a whole pie — compared to nearly $60 for the same number of slices from a restaurant.

Bottom line: Bright, creamy, and heart-healthy — sunshine never tasted so good.

☀️ From My Kitchen

This pie reminds me of Florida summers and porch picnics — that first tangy bite that makes you smile before the sweetness rolls in. It’s proof that comfort food can be nourishing and simple.

Serve it with a dollop of aquafaba whip or just as-is, with a fork and a sunny heart.

Key Lime Pie

This plant-based key lime pie tastes like sunshine and seaside breezes in every bite. Fresh lime and kiwi bring the brightness, while creamy cashews and tofu create that dreamy, smooth filling. With a sweet oat-walnut crust, it’s a wholesome, no-bake dessert that feels indulgent but nourishes every spoonful.

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Prep Time 20

Freeze overnight 8

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

CRUST
½ cup walnuts
½ cup rolled oats
½ cup soaked dates
¼ cup unsweetened applesauce
1 Tbsp chia seeds or ground flaxseed
1 tsp cinnamon
Pinch of salt
FILLING
1 cup soaked cashews
1 cup silken tofu
4 ripe kiwi peeled
Juice of 5 limes
Zest of 2 limes
2 Tbsp maple syrup or 1 Tbsp maple + stevia/monk fruit to taste
1½ tsp vanilla extract
1½ Tbsp cornstarch or 1 tsp agar agar powder

Method

Process all crust ingredients in a food processor until sticky and crumbly. Press into a pie dish. Chill while you prepare filling.
Blend all filling ingredients until completely smooth. Taste and adjust sweetness or lime. Pour over crust. Chill for 4–6 hours, or freeze overnight. Let thaw about 30 minutes before eating, but not much longer as the filliing will become slighly runny.

Notes

For a sweeter version, add 1/4 cup more maple syrup. For more tart, add extra lime zest. The lime juice and kiwi make this pie very runny. Freezing it is important to allow the pie to set. You’ll want to eat it right out of the freezer or let it thaw just a few minutes for a creamier texture. It’s great on a hot summer day!

Key Lime Pie (no-bake, creamy & refreshing)