Key Lime Pie Parfait Recipe
By Peanut Palate
🔪Prep Time: 10 mins
For the Filling
1 block silken tofu (454 grams) this is the softest type of tofu
1 tsp lime zest
¼ cup lime juice
¼ tsp vanilla extract
1½ tsp cornstarch
2½ tbsp 100% pure maple syrup sub: agave, coconut syrup, date syrup, brown rice syrup or another vegan liquid sweetener
Pinch pink salt sub: regular salt
For the Crust
3 tbsp vegan graham cracker crumbs sub: to make it gluten free, grind up gluten free arrowroot animal crackers or another gluten free cookie or use almond flour instead
3 tbsp almond flour
1½ tbsp vegan butter, melted I use Melt brand of butter sticks // sub: refined coconut oil, cashew butter
For the Topping
vegan whipped cream I used Gay Lea's brand
1Blend together the ingredients for the filling until smooth.
2Pour into a bowl and refrigerate for 6 hours.
3In a separate bowl, mix together the ingredients for the crust.
4Cover the bowl and set aside at room temperature until the filling is set. After the 6 hours, remove the filling from the fridge.
5To serve, take half the crust and add it to the bottom of a cup. Pour half the filling on top. Top with whipped cream and a slice of lime. Repeat with the second cup.
6Enjoy! It should be served cold, so if you are not serving it right away, place it back in the refrigerator. The parfait can be refrigerated and served at a later time. Note that the whipped cream should be added right before serving, or it will melt into the filling.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.