Vegan No Bake Lemon Pie

This Vegan Lemon No Bake Pie is rich, creamy, sweet, and tart, with a thick
graham cracker crust. And it's such an easy recipe that's made with a healthy
secret ingredient. You would never guess it's dairy-free- seriously one of the
best lemon pies I've ever had!

Servings: 8

Author: Crystal Yentzen

Prep Time
15 minutes

Total Time
3 hours

Course:

Dessert

Cuisine:

American

Keywords:

No Bake Lemon Spring

Instructions

1 Prepare the Crust [https://dessertdonelight.com/vegan-graham-cracker-crust/]. Or
use a store bought if you prefer.
2 Boil the cubed potatoes and cashews for 20 minutes or until potatoes are fork
tender. Drain and set aside.
3 Add 1 cup of water to a small saucepan and sprinkle in agar powder. Simmer over
medium heat until agar is dissolved and mixture is thickened, about 5 minutes.
Let cool for a couple minutes.
4 Add agar mixture, almond milk, lemon juice, lemon zest, potatoes, cashews,
sugar, salt, and vanilla extract to a high speed blender. Blend until very well
incorporated and mixture is super smooth.
5 Pour into prepared pie crust. If filling is warm from the blender, allow it to
cool. Then cover and refrigerate for 3 hours or overnight.
6 Garnish with non-dairy whipped cream and lemon slices.
7 Happy Eating!

Vegan No Bake Lemon Pie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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