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No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

February 23, 2015 By Nora 24 Comments

So, I celebrated 3 years of blogging last week. 馃檪 I know, I started writing in English only a year ago, but still, I thought I’d share this little news alongside a piece of lemon pie. The cakes and pies usually turn really dark with chocolate under my hands, and I wished for something new and refreshing this time. Lemons are in season, so here we go: no bake lemon pie.

No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

It’s funny how much can happen in 3 years. I started as a lazy girl with a sweet tooth freshly diagnosed with insulin resistance and PCOS, realised later that I have to live without gluten and dairy, as well, and now I’m happy mom of a 2.5 months old baby girl. Someone told me this might happen a year ago I would have burst with laughter. 馃檪
No wonder I felt like celebrating. Then again: little baby girl, not much time for baking. Hence, no-bake lemon pie.

No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

I was aiming for a universal recipe, a.k.a. suitable for people living with food allergies/sensitivities and vegans, as well. This one turned out great for the first time, have a look:

No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

Ingredients for an 8 inch cake pan:

juice and zest of 1 organic lemon (the one I used weighed 200g)

for the crust:
150g / 1 cup of cashews
100g  / 0.5 cup dried, pitted dates
2 tablespoons of xylitol

for the lemon curd:
2 tablespoons of coconut oil (30g)
300 ml / 1.25 cup plant milk (I chose brown rice milk)
0.25 teaspoon stevia powder
20g / 1 tablespoon tapioca starch
0.5 tablespoon lime juice
1 teaspoon agar-agar powder

Please remember that I do not use measurements in grams and not cups to annoy you but to make my recipes precise and reproducible. Trust me, it is worth investing in a kitchen scale: The Gluten Free Girl and The Gluten Free Vegan Girl also agree. 馃槈

  1. For the crust, roast cashews in a sandwich grill or a dry pan.
  2. Put dates and cashews in a food processor, mix until smooth.
  3. Boil xylitol with 4 tablespoons of lemon juice, add to cashew-date mixture: pulse again and press this sticky paste into cake pan.
  4. Mix tapioca starch and agar-agar powder with approx. 100 ml milk, set aside. Mix remaining ingredients of curd in a sauce pan: coconut oil, remaining milk, stevia powder, lemon zest and juice, lime juice. Boil curd while continuously whisking and add starchy mixture: once it starts to thicken, take off heat and whisk a couple of times.
  5. Once the filling has cooled, pour it into the crust and put in refrigerator for at least 4 hours for the curd to set.
I liked about this filling that once it set it was sliceable, and still very soft and creamy. While making the filling, I recommend a taste check: I used to drink up lemon juice just like water when I was a kid, so this might be a bit too sour for some folks. 馃檪 For me, this recipe had just the right balance between sweet and sour: hubby said this was one of my best desserts ever!

Are you going to give it a try?

No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

Let’s talk numbers. The crust contained 120g, the lemon curd 40g of carbs, with 8 slices, that makes 20g CH/serving.
Dried dates contain quite some natural sugars, but I think their absorbtion is going to be pretty slow because of the oil content of the nuts. However, if you’d like a crust lower in carbs and absolutely sugar-free, I recommend using my hazelnut shortbread cookies as a crust: the original recipe halved would contain approx. 50g of carbs.

This recipe was shared at Allergy Free Wednesdays and Gluten Free Wednesdays.

No bake lemon pie with cashew crust: sugar-free, dairy-free, egg-free, vegan recipe

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Dark, fudgy & nutritious: chocolate zucchini brownies, reinvented (GF, DF, V, lowcarb) Apricot-raspberry shortbread cake Cashew-dill dip (dairy-free, gluten-free, vegan recipe) Strawberry-mint smoothie (vegan)

Filed Under: dairy-free, egg-free, gluten-free, soy-free, vegan, vegetarian, yeast-free Tagged With: cake, cashews, dessert, lemon, let's celebrate

Previous Post: « Ribollita – veggie soup from Tuscany
Next Post: Creamy roasted beetroot-pumpkin-carrot curried soup »

Reader Interactions

Comments

  1. Joey says

    February 24, 2015 at 12:28 pm

    I don't know how to convert the Grams to tablespoon/tsp or cups.
    Could you provide the recipe other that in grams? I sure would appreciate it! Thank you!

    Reply
  2. Nora says

    February 24, 2015 at 12:35 pm

    Hi Joey,
    Thanks for stopping by! There you go: I converted the recipe to cups and I found it easier than expected! However, I still think that working with a kitchen scale is more accurate and easier, so I suggest you try that, too: it might turn out simpler than expected. 馃槈
    Have a nice day!

    Reply
  3. Audrey @ Unconventional Baker says

    March 9, 2015 at 6:45 pm

    Nori, I love your blog and I love this tart 馃檪

    I'm glad your friends convinced you to blog in English — now I can follow along too! 馃檪 Happy blogaversary!

    Reply
  4. Nora says

    March 9, 2015 at 8:05 pm

    Thanks for your kind words! 馃檪

    Reply
  5. Julia @ Swirls and Spice says

    April 16, 2015 at 8:10 am

    This pie looks delicious! May I use gelatin in place of the agar, since I don't need it to be vegan?

    Reply
  6. N贸ri @ ingeniouscooking.com says

    April 16, 2015 at 8:12 am

    Sure, gelatin would work just as fine. I'm sure you'll love it!

    Reply
  7. Cassidy Stauffer says

    April 17, 2015 at 8:06 am

    This look AMAZING! I would love it if you would share it at Gluten Free Wednesdays 馃檪

    Reply
  8. N贸ri @ ingeniouscooking.com says

    April 17, 2015 at 8:07 am

    Hi Cassidy,
    Thanks so much for the invite, I sure will! 馃檪

    Reply
  9. Linda says

    April 28, 2015 at 6:59 pm

    I love lemon recipes, and this one looks terrific! Thanks for sharing it at Gluten-Free Wednesdays. I'm glad Cassidy invited you. 馃檪

    Reply
  10. N贸ri says

    April 28, 2015 at 7:02 pm

    Hi Linda,
    Thanks you for your kind words! This is a very simple recipe, I think those are the best ones. I'm sure you and your family will enjoy it! 馃檪

    Reply
  11. Rachael Watson says

    April 29, 2015 at 8:42 am

    Stevia gives me terrible stomach pains. Can I use a different sweetener?

    Reply
  12. Jennifer Byrnes says

    April 29, 2015 at 8:42 am

    Never mind. I reread a while later and it is there. This is what happens when I leave my reading glasses at work.

    Reply
  13. N贸ri says

    April 29, 2015 at 8:44 am

    I'm glad we cleared that. 馃檪 Thanks for stopping by and hope to see you around here!

    Reply
  14. N贸ri says

    April 29, 2015 at 8:46 am

    Sorry to hear that. Usually people complain about its aftertaste, this is new to me. I think in this case you can use any sweetener you like, just make sure to have a taste check of the filling. 馃檪 Hope you'll love this dessert as much as we did!

    Reply
  15. K10 says

    April 29, 2015 at 1:54 pm

    Am I missing something I feel like I don't see the measurements lists for the amount of lemon juice and zest?

    Reply
  16. N贸ri says

    April 29, 2015 at 1:59 pm

    It's the first line below "ingredients", somewhat distant from the other ingredients, I see. It's juice and zest of 1 organic lemon (mine weighed 200g, by the way).
    I hope you'll like this dessert and thanks for stopping by!

    Reply
  17. Cheryl says

    May 19, 2016 at 11:01 am

    There are no amounts for lemon juice and zest. Just lime juice in the ingredients

    Reply
    • Nora says

      May 19, 2016 at 12:02 pm

      Hi Cheryl,
      you’ll need the juice and zest of 1 organic lemon (approx. 200g whole). It’s right below the line “Ingredients” – I guess it’s confusing, I’ll change it later. Enjoy your lemon pie! 馃檪

      Reply
  18. Chris says

    May 20, 2016 at 3:11 am

    Can you use something ither than xyltol? I have furbabies & i don’t need them getting it if i spill some.

    Reply
    • Nora says

      June 5, 2016 at 10:14 pm

      Sure, maple syrup would also do just fine.

      Reply
  19. Nicole says

    December 24, 2016 at 10:35 pm

    This recipe says lime?

    Reply
    • Nora says

      December 29, 2016 at 11:32 pm

      Just a tiny bit of lime juice to add some tartness.

      Reply
  20. Nicole says

    December 24, 2016 at 10:56 pm

    This recipe needs revision. I was looking forward to it, but this is not right at all. 馃檨

    Reply
    • Nora says

      December 29, 2016 at 11:34 pm

      I’m sorry about your experience! Could you tell me exactly what went wrong? Sorry for my late response I couldn’t find the resources to keep this site going for some months now. The recipe should still work as lots of readers of my other blog have enjoyed this so let’s see if there’s a solution to your problem!

      Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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