Creamy Vegan Lime Pie with Tofu
This creamy Vegan Lime Pie pairs a tangy tofu-lime filling with an oat-walnut date crust. Vegan, oil-free, and made without refined sugar.
Servings: 8 slices
Calories: 297kcal
Equipment
Ingredients
Oat Walnut Crust
- 1 cup rolled oats (use gluten-free, if gluten-sensitive)
- 1 cup raw walnuts
- 6 pitted Medjool dates (use fresh dates; no need to soak them)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt (optional)
- 1 to 2 tablespoons water (only if needed)
Tofu Lime Pie Filling
- 2 14 oz packages firm tofu, drained and patted with a paper towel
- 12 pitted Medjool dates (soaked in hot water to soften)
- 1 tablespoon fresh lime zest
- ½ cup fresh lime juice (about 4 to 6 medium limes)
- 1 teaspoon vanilla extract (alcohol-free or ¼ teaspoon vanilla bean powder)
- 2 tablespoons arrowroot powder
- ⅛ teaspoon salt (optional)
Instructions
- Separate the dates: 12 pitted dates are for the filling, and 6 are for the crust.
- Place the 12 dates for the filling in a bowl and cover them with boiling hot water. Let them soak for about 10 minutes, then drain well. This will help them blend smoothly into the tofu.
- Preheat the oven to 350°F (175°C). Add the oats and walnuts to a food processor and pulse until crumbly. Add the 8 unsoaked dates, cinnamon, and salt. Process until the mixture holds together when pressed between your fingers. If it's too dry, add water 1 tablespoon at a time.
- Press the crust firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8 minutes, then remove it from the oven.
- To make the filling, add the drained tofu, soaked and drained dates, lime juice, lime zest, vanilla, arrowroot, and salt to a high-speed blender. Blend until completely smooth. Give it some time here to make sure there aren't any pieces of dates floating around.
- Taste the filling. If you want more lime flavor, add more zest rather than a lot more lime juice. That gives you stronger lime flavor without adding unnecessary liquid.
- Pour the filling into the crust and smooth the top. Bake at 350°F (175°C) for 28 to 32 minutes. The edges should look set, but the center can still have a slight jiggle. Don't wait for it to become completely firm in the oven.
- Let the pie cool completely at room temperature. Chill for at least 6 hours. Refrigerating overnight is best. The filling will firm as it chills.
- Garnish with fresh lime zest and thin lime slices just before serving. Enjoy!
Notes
- Drain the tofu and pat it with a clean paper towel. It doesn't need to be bone dry, just not overly wet.
- Zest the limes before juicing. A whole lime is much easier to zest than one that has already been squeezed.
- Don't skip the chilling step. That's where the flavors come together and the pie firms up.
- Store leftover pie in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 297kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 497mg | Fiber: 6g | Sugar: 37g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
