Whether non-diary desserts are a necessity or a healthy living choice, vegan key lime pie is a great twist to an American classic. The recipe below can be use as pie filling for a traditional style pie or served in a parfait glass as a vegan key lime mousse.
Instructions
1. Grate the zest of 4 fresh limes, key limes if they are available, and set aside to use as garnish for the finished pie. Squeeze them for the lime juice used later in the recipe.
2. Empty the box of firm organic tofu at room temperature into a food processor. Use a mixing spoon to push the tofu to the bottom of the processor if it sticks on the sides.
3. Add the non-diary cream cheese, guava juice and vanilla extract to the food processor.
4. Pour lime juice over the mixture in the food processor.
5. Replace food processor lid, turn it on, and wait for all ingredients to mix thoroughly into a smooth mousse-like consistency before continuing.
6. Spoon the lime tofu mixture evenly into a pre-made pie crust using the backside of the spoon for a smooth finish. Alternatively, pour mixture into parfait glasses.
7. Garnish with grated lime zest and place in refrigerator for at least 4 hours before serving, a little less if serving as key lime mousse.
Tags: food processor, lime juice, lime mousse, vegan lime
