No-bake lime pie
A favorite recipe from Amber Allbarda. Is it a vegan key lime pie or a no-bake cheesecake? Well, actually both. A vegan no-bake cheesecake with lime. That's a mouthful (pun intended). With a base of soaked cashew nuts, coconut and lime, this filling has the perfect combination of sour, sweet and creamy. A vegan cheesecake for beginners, but with class. Because 'baking' cake without an oven, everyone can do that, right? In short: an easy vegan cake that can go on your favorites list. Pro tip: make sure you use TerraSana coconut milk, because the natural fat content of this 80% coconut milk makes the vegan cake creamier than creamy.DessertCake and pastries6 slices20 minutes preparation8 minutes soaking
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This is how you make it
- Put a can of TerraSana coconut milk in the fridge the night before, so that the fat separates from the liquid and the top hardens.
- Soak the cashews overnight in cold water or in hot water for 1-2 hours (the nuts are no longer raw then).
- Make the bottom with the hazelnuts, dates, coconut grater, thevanilla extract and possibly, a pinch of salt in the food processorIf it Doesn't stick together well enough to make it into a bottom? Add a tablespoon of maple syrup.
- Grease a round cake pan of maximum 18cm (no bigger, then your filling will be too thin) or clamp a sheet of baking paper in it. Press the dough until a nice bottom and refrigerate while you make the filling.
- Melt the coconut oil in a container in the oven.
- Rinse the cashews. Then add the coconut oil, maple syrup and the lime juice in the food processor and mix to a nice, even consistency.
- Scoop the coconut cream out of the can and add it, along with the grater of twolimes and possibly a pinch of sea salt and grind to a super smooth mass.Taste and adjust your spoonfuls of maple syrup if needed.
- Pour the filling on the bottom and let it stiffen overnight in therefrigerator.
- Garnish with pieces of pistachio or hazelnut and some lime zest.
Tip(s)
- Replace the lime juice with orange or lemon juice!
