Meatless Monday: Vegan key lime pie

This is going to be one of those posts where I show you how to do one thing, but I am going to recommend another. This is a delicious recipe, but it just doesn’t set very well as a pie. Instead, I think this recipe would translate well to a parfait: crumble up some vegan butter cookies or graham crackers into a dessert glass, spoon some pudding on top, and add a dollop of vegan whipped cream (like Soyatoo), then chill for a few hours.
Samantha Mills

Novel Eats

Samantha Mills writes Novel Eats, a blog focused on vegan recipes, how-to articles and advice for the person who is interested in learning more about the vegan diet. Her philosophy is to encourage people to discover new ways to enjoy a plant-based diet, as well as to make more thoughtful food choices.

Eventually I’m going to experiment with this, too, and come up with a version that doesn’t require a pudding mix, because I know not everyone has access to the specific brand that’s needed for this recipe. Still, if you are able to make the recipe below, your taste buds will not be disappointed, even if the pie doesn’t set just perfect.


1/2 cup fresh key lime or regular lime juice (or use lemon juice for a lemon pie)
1 12.3-ounce package Mori-Nu firm silken tofu
8-ounce package vegan cream cheese
2 teaspoons freshly grated lime peel
2 4-ounce packages Mori-Nu Mates vanilla pudding mix (must be this brand; it’s made to go with the tofu)
1 tablespoon agave nectar or other liquid sweetener, to taste
1 9-inch baked pastry shell or 1 9-inch graham cracker crust (Keebler’s pie crust is vegan)

Before you cut up your limes to squeeze the juice from them, grate a couple of limes or so until you have about two teaspoons of grated lime peel.

Cut the limes in half, then squeeze them using a citrus juicer into a measuring cup until you have half a cup of lime juice.

Drain any excess water from the tofu. Blend tofu and lime juice in a processor or blender until creamy and smooth.

Add the rest of the ingredients except for the pie crust, and blend again until smooth.

Pour the mixture into the pie shell.

Then chill two to three hours, until firm, or overnight.

Source:http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/0430/Meatless-Monday-Vegan-key-lime-pie