I have made this pie only once so far, but I already know it will be one I will be making lots of times again 🙂 Made this when we had friends over for dinner, and everyone loved it!
Beware: making this pie requires advance preparation (soaking the cashews and cooling the pie and the topping in the fridge so it can stiffen).
You need a large springform pan (23 cm / 9 inch).
Ingredients vegan lemon mousse pie
For the crust
- 1 + 1/4 cup finely grated vegan crackers (230 g or about 7 packs of double crackers, I usually use kamut crackers).
- 3 tbs sugar
- 4 tbs melted cocount oil
- 1 tbs soy milk
For the pie
- 1/2 cup cashews, soaked until very soft (I ususally leave these to soak overnight)
- 400 ml coconut milk
- 1/2 cup almond or soy milk
- 1/2 ts agar agar powder
- 2/3 cup sugar
- 3 tbs coconut oil
- 1/2 cup fresh lemon juice
- 2 tbs lemon zest
- 2 ts vanilla extract
For the topping
- 3/4 cup water
- 1 tbs cornstarch
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 3/4 ts agar agar powder
- 1/16 ts turmeric (for the Dutch readers, this is kurkuma, it gives a yellow colour to the topping).
- 2 ts lemon zest
Preparation Vegan Lemon mousse pie
Preheat oven to 180° (350F), and brush the inside of the springform with some canola oil.
Ground the crackers (by hand with a rolling pin, or in a blender). Mingle with the sugar.
Slowly add the melted coconut oil, then drizzle in the soy milk.
Place in springform pan, and push down. Bake for 10-12 minutes.
Let crust cool before filling with pie.
Mix the drained cashews together with the coconut milk in a blender or food processor. Until very smooth (a couple of minutes).
Heat the almond or soy milk, agar powder and sugar in a sauce pan til it boils. Than reduce heat and let simmer for 5 minutes. Add the coconut oil, and stir til it is melted.
Add the hot oil mixture to the cashew/milk mixture in the food processor, and blend.
Add lemon juice, zest, vanilla extract and mingle.
Pour this mixture onto the prepared and cooled crust. Don’t worry that it is very thin, it will set in the fridge, but this takes a couple of hours (at least 4 hours).
Put all the ingredients in a saucepan and boil. Then lower heat and let simmer for 5 minutes. Pour it over the pie, and put back in the fridge (for at least 1 hour, but several hours is better).
Recipe is adapted from the recipe for little lemon mousse pies in Vegan Pie in the Sky, from Isa Chandra Moskowitz and Terry Hope Romero. But not with a gingersnap crust but a regular cracker crust.