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Here’s the recipe:
Key Lime Pie
Get ready to enjoy this creamy, tart—yet still sweet—vegan Key Lime Pie. You’ll love the easy-to-follow, no-bake instructions!
INGREDIENTS | SERVES 8
11⁄2 cups graham cracker crumbs
2 tablespoons coconut oil, softened
Zest from 7 key limes
1⁄2 cup key lime juice
1⁄2 cup water
1 tablespoon agar-agar flakes
1⁄4 cup granulated sugar
1 (8-ounce) container vegan cream cheese
1 (5.3-ounce) container dairy-free vanilla yogurt
1 (10-ounce) container extra-firm silken tofu
5 fresh spinach leaves
1 cup vegan whipped topping
1⁄4 cup fresh raspberries
- Spray a 9″ pie pan with vegetable cooking spray.
- Combine graham cracker crumbs and coconut oil in a medium bowl. Press into prepared pie pan.
- Combine lime zest, lime juice, water, agar-agar flakes, and sugar in a small saucepan. Bring to a low boil over medium-high heat, then reduce heat to a simmer and cook 5 minutes.
- Let saucepan mixture cool 1 minute before placing in refrigerator to cool about 20 minutes.
- Add vegan cream cheese, yogurt, tofu, and spinach to a food processor. Pulse until smooth and creamy. Fold in cooled lime mixture and whip until smooth.
- Pour filling into prepared pie crust, cover, and refrigerate at least 1 hour up to 5 days. Serve topped with whipped topping and raspberries.
Calories: 600 | Fat: 21.6 g | Protein: 24.2 g | Sodium: 861 mg |Fiber: 7.3 g | Carbohydrates: 74.9 g | Sugar: 7.3 g
Working with Agar-Agar Flakes
You may not have heard of agar-agar flakes before, but that shouldn’t stop you from trying them. These flakes are made from sea vegetables and are used to create a gel. Most gelatins have been made from hooves, meaning they are not vegan. You can buy agar-agar flakes in the Asian section of most health food stores, or online.
Excerpted from The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.
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