Plant Based Lemon Pie | Recipe

Plant Based Lemon Pie | Recipe

Lemon cake used to be a childhood favorite for me…aside from chocolate of-course. So it baffles me that I’ve never worked on lemon based desserts before now! This surprisingly clean-eat dessert tastes like lemonade and is the perfect summer  treat!

It was one of those days in which the kitchen seemed stocked but not stocked? Does that even make sense to anyone else? But a whole drawer of lemons stared back at me as I scolded myself for not buying toast on my way back home the other day. And so here we are…fair warning though this is a bit time consuming. I’m talking a full 2 hours and a half. I however didn’t mind as I blasted music through the kitchen and danced my way around. And let me tell you that the end product is completely worth it!


The Pie is:

  • Plant-Based.
  • NOT gluten free BUT can be by swapping the whole wheat flour for almond flour.
    (you can try another type but the almond flour is strongly recommended).
  • Dairy Free.
  • Cholesterol Free.
  • NOT Nut free as it contains cashews.
  • The soy milk can be swapped for any other plant milk (coconut milk is strongly recommended).
  • Rich in Antioxidants and nutrients.

You’ll be needing a Blender/Processor

Well….let’s get into it!

Plant Based Lemon Pie

  • Servings: 7
  • Difficulty: easy
  • Print


    For the crust:
  • 1 cup whole wheat flour(can substitute with almond flour).
  • 3/4 a cup oat flour (can also be substituted with almond flour).
  • 3 pitted dates.
  • 3 Tbsp of olive oil.
  • 1 Tbsp lemon juice.
  • 1/2 a tsp of salt.
  • 3 Tbsp water.
  • For the Filling:
  • 1 & 1/2 a cup of raw cashews soaked in the fridge overnight OR soaked in boiling water for 1-2 hours.
  • 100 ml of soy milk (can use any other plant milk; coconut milk is strongly recommended).
  • Zest of 3 lemons.
  • 1/2 a cup of lemon juice (about 3 small-medium lemons).
  • 1/3 a cup (4 Tbsp) of maple syrup or any other liquid sweetener.
  • 1/4 a cup (3 tbsp) of olive oil.
  • 1/4 a tsp of salt.


  1. The night before, place your cashews in water and refrigerate overnight and drain, OR soak the cashews in boiled water for 1-2 hours then drain. (you can get the crust and ingredients ready in the mean time).
  2. To a blender/processor, add the flour, dates, oil, water, salt, and lemon juice and mix until incorporated.
  3. Spread the crust mixture on to a pie pot IF you don’t have a pie dish you can use a not too deep circular Pyrex dish then using a fork press the top of the dough to give it the pie dish design.
  4. Bake at 350’F / 176’C for 10 mins. Allow to cool down.
  5. While the crust cools down, add to the blender all filling ingredients; make sure to drain the cashews before adding them with the soy milk, lemon zest, lemon juice, maple syrup, olive oil, and salt.
  6. Blend until creamy then add it to the cool crust and refrigerate for 2 hours.
  7. Cut it up and enjoy!

Nutrition Facts:

Amount Per Serving:
Calories = 370.6 kcal
Total Fat = 19.6 g
Saturated Fat = 3.2 g
Trans Fat = 0 g
Cholesterol = 0 mg
Sodium = 272.1 mg
Total Carbohydrate = 44.4 g
Dietary Fiber = 4.4 g
Protein = 9.5 g