Step 1

Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let soak for at least 20 minutes. Drain and set aside.

Step 2

CRUST: Meanwhile, preheat your oven to 350 degrees F (176 C). If using whole graham crackers instead of graham cracker crumbs, place them into a food processor and pulse until fine crumbs are achieved.

Step 3

To a medium bowl, add 1 ½ cups (200 g) of graham cracker crumbs (adjust amount if altering batch size) and melted vegan butter (starting with the lesser amount). Stir to fully combine. The mixture should hold together when squeezed. If it doesn't hold, add the additional butter.

Step 4

Press the crumbs into a 9-inch pie plate using your hands or a measuring cup to smooth up the sides. Bake the crust for 10 minutes (until lightly browned).

Step 5

FILLING: While the crust bakes, place the cane sugar and key lime zest into a high-speed blender and blend on high until the sugar looks green — this will make your filling much more flavorful. Add the soaked and drained cashews, fresh water, key lime juice, cornstarch, and sea salt. Blend on high speed until super smooth with no cashew pieces remaining.

Step 6

Place the filling into a medium saucepan and heat over medium heat until the mixture begins to boil — about 4-7 minutes, whisking constantly. Stir in vegan butter and vanilla extract. Pour the mixture into your crust and place into the refrigerator until fully cool — at least 5 hours.

Step 7

Once cool, top with dollops of dairy-free whipped cream and key lime zest. Slice and enjoy! Store refrigerated for up to 4-5 days or freeze for up to 1 month (without the whipped cream).