Vegan Lemon Pie (No Bake)
This Vegan Lemon Pie uses a simple but somewhat surprising ingredient to make the creamy lemon filling. It is guaranteed to wow your family and guests, and you might even be a little impressed with yourself for making it! Not to mention, it’s totally beginner-friendly. The only hard part about this recipe is waiting for it to set in the fridge!
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I love making no-bake vegan pies and cheesecakes, and I am so proud to add this No Bake Lemon Pie to the list!
Inspired by our Vegan Key Lime Pie, T said this is the best lemon icebox pie he’s had, vegan or not! And T loves lemon pie!
Making lemon pie vegan is so, so easy. This simple lemon pie recipe uses silken tofu to create a creamy, dreamy lemon filling without any condensed milk or coconut milk.
Now, I want to be upfront about something: If you’re looking for a classic vegan lemon meringue pie, this isn’t it. Instead, this recipe is like a creamy vegan lemon mousse nestled in a simple graham cracker crust. It’s perfect for everything from a simple weeknight dessert to any fancy spring or summer gathering!
Your guests won’t believe you only spent minutes putting this delicious dessert together – and you won’t either.
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Why You’ll Love This No Bake Lemon Pie
- Easy – Just a few vegan pantry staples and a few minutes of prep time and you’re ready to party!
- Delicious – This is the best vegan, egg-free and dairy-free lemon pie. Totally “T approved”!
- Elegant – This vegan lemon cream pie is as perfect to end a fancy dinner as it is just eating in front of the TV.
Vegan Icebox Lemon Pie Ingredients
You only need a few common ingredients to make this creamy vegan lemon pie.
Vegan graham cracker pie crust – Use store bought vegan-friendly crust or make your own with our Vegan Graham Cracker Crust recipe. See our tips section for more on brand suggestions!
Silken tofu – We use silken or soft tofu to make our vegan lemon pie – no condensed milk or coconut cream needed. If you’re already a fan of silken tofu dessert recipes lemon pie will be a new favorite!
Melted refined coconut oil – Make sure you get “refined” coconut oil, as unrefined coconut oil will add a coconut flavor.
Fresh lemon juice – The lemon juice really shines in this recipe, so fresh is best!
Powdered sugar – Also known as confectioners’ sugar
How to Make Lemon Pie (without meringue)
This simple recipe comes together in just minutes. However, waiting for it to set so you can eat can be a test of will. (But that’s what licking the blender is for!)
Step 1: Make the Vegan Lemon Pie Filling.
Add the tofu, melted refined coconut oil, lemon juice, and powdered sugar to a food processor or high-powered blender. A high-powered blender is key here to get the emulsification right.
Blend on high for 1-2 minutes until the lemon mousse mixture is creamy and shiny. That shiny part is key. That means you’ve fully emulsified the oil with the tofu.
You’ll see some bubbles here, and that’s totally normal. See what I’m talking about in the photo below! They’ll settle as the mixture sets.
Step 2: Assemble and Chill
Use rubber spatula to scrape filling into prepared graham cracker crust and (optionally) create a swirl pattern on top.
Cover and refrigerate overnight or about 5-6 hours until chilled all the way through and thickened.
Step 3: Slice and serve
Cut the pie into wedges with a large sharp knife, rinsing the knife under warm water or wiping with a clean, damp cloth between slices. Then, carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate.
Lift the slice out of the pie gently and serve. The first slice will be the most difficult and messy to remove, so it’s all downhill from there!
Recipe Notes & Tips
- You can use either soft or silken tofu in this recipe interchangeably. Do not use firm or extra firm tofu.
- For the best lemon pie filling, blend the ingredients until creamy and shiny!
- You can either make your own (check out our Vegan Graham Cracker Pie Crust recipe!) or check out the vegan-friendly options at your local grocery store. The options may surprise you! Look out for things like added dairy or honey, but many popular brands (like Keebler’s) are “accidentally” vegan!
- Unless you want your pie to taste like a lemon coconut pie, make sure you’re using a coconut oil that is labeled “refined” and NOT one labeled “unrefined” or “virgin”.
- You can make a blueberry lemon pie or blackberry lemon pie by gently folding in fresh berries to the lemon curd before transferring to the pie crust. Chill the berry lemon pie as you would the regular lemon cream pie.
- Make this a pink lemonade pie by adding ½ – 1 tsp beet powder to the blender!
How to Serve Lemon Pie
This icebox lemon pie is absolutely delicious on its own, but feel free to zhuzh it up a bit with any of these great options!
- Top with lemon slices and/or dairy free whipped cream
- Top with fresh berries! Blueberries, blackberries, or sliced strawberries are all great options. (Or add berries to the lemon filling before refrigeration.)
- Add a touch of lemon balm or lemon mint as garnish. Both are easy perennials to grow in your herb garden and add great flavor and a touch of elegance.
- Serve with a side of vegan sherbert or ice cream.
How to Store Leftover Lemon Pie
Store leftover pie covered in the fridge for up to a week. You can also freeze individual slices for up to 8 weeks*. To defrost: Transfer the slice(s) to the fridge in an airtight container until fully defrosted. This only takes about 2-3 hours!
Pro Tip: If you are freezing the pie, it’s important that you fully emulsify the silken tofu and coconut oil. You’ll know it’s ready when it’s creamy and very shiny. If you defrost frozen pie and it has a lumpy or gritty texture, this is where you went wrong.
More No Bake Dessert Recipes
- Vegan Peanut Butte Pie
- No Bake Vegan Cheesecake
- Vegan White Chocolate Fudge
- Want even more? Check out our full list of No-Bake Vegan Desserts!
I hope you really enjoy this No Bake Vegan Lemon Cream Pie. It’s the perfect slice of summer on a plate.
When you make it, can I ask you a favor? Leave a 5-star rating and review in the section below. You’d be surprised how much that helps to get our recipes in front of more people, and we are so grateful for the support!
Vegan Lemon Pie Recipe
Equipment
- 1 blender or food processor
Ingredients
- 1 9-inch vegan graham cracker pie crust
- 12 oz silken tofu
- 2/3 cup melted refined coconut oil
- 2/3 cup fresh lemon juice
- 3/4 cup organic powdered sugar
Instructions
Make the vegan lemon pie filling.
- Add the tofu, melted refined coconut oil, lemon juice, and powdered sugar to a food processor or high-powered blender. Blend on high for 1-2 full minutes until the mixture is creamy and shiny. That shiny part is key.
Assemble and chill.
- Use rubber spatula to scrape filling into prepared graham cracker crust and (optionally) create a swirl pattern on top.
- Cover and refrigerate overnight or about 5-6 hours until chilled all the way through and thickened.
Slice and serve.
- Cut the pie into wedges with a large sharp knife, rinsing the knife under warm or hot water between slices. Then, carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate. Lift the slice up and out of the pie gently and serve.
- The first slice will be the most difficult and messy to remove, so it’s all downhill from there! Serve as-is or top with lemon slices and dairy free whipped cream.
How to Store Leftovers
- Store leftover pie covered in the fridge for up to a week. You can also freeze individual slices for up to 8 weeks*. To defrost: Transfer the slice(s) to the fridge in an airtight container until fully defrosted. This only takes about 2-3 hours!
Video
Notes
- Tofu: You can use either soft or silken tofu in this recipe interchangeably.
- Pie Crust: You can either make your own (check out our Vegan Graham Cracker Pie Crust recipe!) or check out the vegan-friendly options at your local grocery store. The options may surprise you! Look out for things like added dairy or honey, but many popular brands (like Keebler’s) are “accidentally” vegan!
- Coconut Oil: Unless you want your pie to taste like coconuts, make sure you’re using a coconut oil that is labeled “refined” and NOT one labeled “unrefined” or “virgin”.
- * Freezing Notes: If you are freezing the pie, it’s important that you fully emulsify the silken tofu and coconut oil. You’ll know it’s ready when it’s creamy and SHINY. If you defrost frozen pie and it has a lumpy or gritty texture, this is where you went wrong.
Big hit! My guest, a total carnivore ( moose meat, fie example) loved my spicy vegan spaghetti and thought there was meat in it ( TVP) and your dessert was equally baffling. She LOVED IT SO MUCH. Then my boyfriend said, “that wasn’t made wirh daury ir cream, you know. It was TOFU!” Hahaha! I wasn’t trying to trick her. She knows I’m vegan and LOVES MY FOOD. She’ll be having dinner at our place many times this Summer and I said “by the end if the Season, you’ll be VEGAN!” 🤣 Thanjs for this real keeper of a dessert. Easy,quick and totally delicious!
Yay, Mandy!!! That is SUCH a win! Well done!