If you love key lime pie but want something simpler, this vegan key lime pudding delivers the same creamy, tangy flavor with just 4 main ingredients. A blended cashew base stands in for dairy, giving the pudding a rich, custard-like texture without any eggs or cream. It's affordable, comes together with basic pantry staples, and serves 2–3.

Watch the full recipe video here

Why Cashews Make the Perfect Vegan Pudding Base

Raw cashews blend into an ultra-smooth, creamy base that mimics the texture of traditional custard once cooked and thickened with cornstarch. Unlike many plant-based dessert bases, cashews have a neutral flavor, so the lime juice and sugar come through as the star of the dish rather than competing with a strong nutty taste.

Ingredients

• 1 cup raw unsalted cashews
• ⅓ cup fresh lime juice
• ¼ cup sugar
• 1 tbsp cornstarch + 2½ tbsp water (for slurry)

Optional toppings:

• Toasted slivered almonds
• Candied pecan pieces

How to Make Vegan Key Lime Pudding

1. Soak the cashews (optional). If your blender isn't high-speed, soak the cashews in 1 cup of water for 2–4 hours or overnight to soften them for easier blending.

2. Blend the cashews. Add the cashews, along with their soaking water, to a blender and blend until completely smooth and creamy.

3. Cook the mixture. Pour the blended cashew mixture into a small pot and heat over medium heat. Once it's warm and wisps of vapor appear, stir in the sugar until fully dissolved.

4. Thicken with cornstarch. Mix the cornstarch with water in a small bowl to make a slurry. Gradually pour it into the pot, stirring constantly to avoid lumps. Cook until the mixture thickens enough that you can briefly see the bottom of the pan when scraped.

5. Add the lime juice. Remove the pot from heat and stir for a few minutes to cool slightly. Add the lime juice and mix vigorously until smooth and fully incorporated.

6. Chill and serve. Pour the mixture into small dessert cups or ramekins. Serve immediately or refrigerate for at least 1 hour for a chilled dessert.

7. Garnish (optional). Top with toasted slivered almonds or candied pecans before serving for extra crunch and flavor.

Recipe Tips

• Adjust the sweetness: Add more or less sugar to taste depending on how tart you like your key lime desserts.
• Boost the citrus flavor: A pinch of lime zest stirred in at the end adds an extra citrusy punch.
• Prevent lumps: Stir constantly while adding the cornstarch slurry, and pour it in gradually rather than all at once.

Frequently Asked Questions

Do I need a high-speed blender for this recipe? Not necessarily. A high-speed blender makes it easier to get a fully smooth texture, but soaking the cashews beforehand allows a regular blender to work as well.

Can I use bottled lime juice instead of fresh? Fresh lime juice gives the best flavor, but bottled juice can work in a pinch if fresh limes aren't available.

How long does this pudding keep in the fridge? Stored in an airtight container, it keeps well in the refrigerator for up to 4 days.