There’s nothing like the chill of a Carlota de Limón on a hot Santa Fe afternoon. I remember one summer, Grandma Carmen had a tray cooling in the fridge while the monsoon clouds rolled in. I peeked under the plastic wrap at those neat cookie layers soaking up that sweet, tangy cream—and it was magic. It wasn’t just dessert; it was tradition in a glass dish. Now, I’m passing that same joy to my daughter—but with a little twist. Our version is 100% dairy-free. This vegan Carlota de Limón keeps the same rich flavor and dreamy texture, just without the leche.
In this article, you’ll learn how to make a Mexican Vegan Carlota de Limón that’s creamy, tart, and entirely plant-based—no oven, no fuss. We’ll cover what it is, how to make it vegan, the best substitutions, storage tips, and answers to your most-searched questions. If you’ve ever wanted to bring a little lime love to your table—without the dairy—this one’s for you.
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Vegan Carlota de Limón: Creamy, No-Bake Mexican Dessert
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegan
Description
This Vegan Carlota de Limón is a creamy, no-bake Mexican dessert made with zesty lime juice, coconut-based milks, and crisp vegan cookies. Light, tangy, and dairy-free!
Ingredients
¾ cup fresh lime juice (about 6–8 small Mexican limes)
1 can (12 oz) vegan evaporated milk (coconut or oat)
1 can (12 oz) vegan sweetened condensed milk (coconut-based)
½ teaspoon vanilla extract (optional)
2 packs vegan Maria cookies (or graham crackers)
Zest of 1 lime (for garnish)
Instructions
1. Juice the limes and strain into a blender.
2. Add vegan condensed milk, evaporated milk, and vanilla. Blend until smooth.
3. Spread a thin layer of the cream mixture in a glass baking dish.
4. Add a layer of vegan Maria cookies. Top with more cream.
5. Repeat layers, ending with cream on top.
6. Sprinkle lime zest over the final layer.
7. Cover and refrigerate for at least 4–6 hours or overnight.
8. Slice and serve chilled. Store leftovers in fridge.
Notes
Avoid over-blending to prevent air bubbles.
If vegan Maria cookies aren’t available, use dairy-free graham crackers or digestive biscuits.
Store in fridge for up to 5 days. For longer storage, freeze for up to 2 weeks and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
What Is Vegan Carlota de Limón?
The nostalgic Mexican dessert, made plant-based
Carlota de Limón is Mexico’s beloved no-bake lime icebox cake. Traditionally made with layers of galletas María and a creamy blend of condensed milk, lime juice, and evaporated milk, it’s the kind of dessert you’ll find at birthdays, after tamale feasts, or just because it’s too hot to turn on the oven. This vegan version keeps the spirit alive but uses fully plant-based ingredients for a lighter, allergen-friendly take. The texture is still dreamy and mousse-like, with the same bright lime flavor that makes Carlota unforgettable.
Whether you’re vegan, lactose-intolerant, or simply looking to eat more mindfully, this recipe delivers all the indulgence with none of the dairy. And best of all? It still sets like a dream in the fridge and slices beautifully—just like the one Grandma Carmen used to make.
A brief look at Carlota’s roots in Mexican homes
Carlota de Limón is a dessert born of simplicity and tradition. Popularized across Mexican households for its no-bake ease, it’s often assembled hours before guests arrive and left to chill in the fridge until it turns soft and sliceable. The use of Maria cookies—affordable, mild-flavored, and easy to find—makes it even more accessible.
In many ways, veganizing Carlota reflects the modern Mexican kitchen: connected to heritage, but evolving with intention. It’s not about replacing memories—it’s about rewriting them for the next generation. That’s exactly what this recipe does.
Key Ingredients You Need for Vegan Carlota de Limón
You only need a handful of ingredients to make a silky, tangy vegan Carlota de Limón, but each one plays a crucial role in achieving that creamy texture and classic flavor. Here’s what you’ll need:
For the Creamy Lime Filling:
- 1 can (12 oz) vegan evaporated milk (coconut- or oat-based)
- 1 can (12 oz) vegan sweetened condensed milk (look for coconut-based)
- ¾ cup fresh lime juice (about 6–8 small Mexican limes)
- ½ teaspoon vanilla extract (optional, for depth and balance)
Tip: Brands like Nature’s Charm or Let’s Do Organic are widely available and offer smooth, rich texture. Want to make your own? Simmer full-fat coconut milk with sugar for a quick homemade version.
For the Cookie Layers:
- 2 packs of vegan Maria cookies (check labels carefully)
- Gisa and Soriana brands are typically vegan; avoid Gamesa (contains milk)
- If unavailable, substitute with:
- Plain graham crackers (dairy-free)
- Digestive biscuits (check for honey/dairy)
Optional Garnishes:
- Fresh lime zest
- Lime wheels or slices for decorating
- Shredded coconut for texture
Dairy-Free Ingredient Alternatives (Same great taste!)
Can’t find vegan evaporated or condensed milk? You can easily make substitutes at home:
- For condensed milk: Simmer 1 can of full-fat coconut milk with ½ cup sugar until reduced.
- For evaporated milk: Simmer coconut or oat milk to reduce by half.
Both options give you that thick, spoon-coating base essential for authentic Carlota. Vanilla is optional but recommended for a warm, well-rounded flavor. Just blend gently to keep the mixture smooth and free of air bubbles.
This creamy, citrus-forward base pairs beautifully with crisp cookies that soften over time, creating Carlota’s signature mousse-meets-cake texture. It’s also the perfect match for fruity summer treats like my Easy Mangonada Sorbet Bars.
How to Make Vegan Carlota de Limón Step-by-Step
Blending the perfect creamy lime filling
The magic of Vegan Carlota de Limón begins in the blender. Start by juicing about 6–8 small Mexican limes. Strain the juice to catch any seeds or pulp—it should be smooth and vibrant. Pour the fresh lime juice into a blender along with one can each of vegan condensed milk and vegan evaporated milk. Add ½ teaspoon of vanilla extract if using.
Now blend until smooth—no more than 20–30 seconds. Avoid blending on high speed; you want a silky, cohesive cream without adding too much air. The result should be a luscious, pourable mixture that tastes like sweet lime heaven.
Tip from my kitchen: give it a little taste test. If your limes are extra tart, you can add a tablespoon of maple syrup for balance. Or if you’re like Grandma Carmen, who loved hers tangy enough to make you pucker, leave it as is!
Layering for texture and setting the dessert
Now comes the fun part: layering. In an 8×8-inch glass baking dish (or similar), pour a thin layer of the lime cream mixture to coat the bottom. Lay down a single layer of vegan Maria cookies, breaking a few if needed to fill the gaps.
Add another layer of the creamy filling, spreading it gently with a spatula. Then repeat—cookies, cream, cookies, cream—until the dish is full. The top layer should be cream. Sprinkle with fresh lime zest for a bright, beautiful finish.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 to 6 hours, but overnight is even better. The cookies will soften and absorb the cream, transforming into perfect, cake-like layers that slice beautifully.
Once set, cut into squares and serve chilled. Each bite delivers cool citrus, a creamy mouthfeel, and that nostalgic cookie softness. And if you’re hosting, this pairs wonderfully with Mini Chocoflan Recipe for a sweet duo that feels like home.
Tips, Storage & Serving Ideas for Vegan Carlota de Limón
How long does it take to set? Can you freeze it?
Carlota’s beauty is in the chill. For best texture and clean slices, refrigerate it for at least 4 to 6 hours, though overnight is ideal. The longer it rests, the better those cookies soak up the creamy lime mixture, giving you that iconic mousse-like finish.
If you’re prepping in advance, freezing is possible, but with one caveat: the texture changes slightly. The cream will become a bit firmer and icier. If you do freeze it, wrap tightly with plastic wrap and store in an airtight container for up to 2 weeks. Thaw it in the refrigerator—not at room temperature—to maintain that soft, sliceable structure. It’s a great trick if you’re hosting a brunch or holiday meal and want to work ahead.
And here’s something Grandma Carmen taught me: never let it sit out too long before serving. This dessert is happiest—and tastiest—cold.
Serving ideas for any season or celebration
One of my favorite things about vegan Carlota de Limón is how versatile it is. It’s equally at home next to a stack of tamales as it is on a summer potluck table. I like to garnish each slice with extra lime zest or a thin lime wheel for flair. A drizzle of agave syrup or coconut cream can make it extra elegant for special occasions.
If you’re feeding kids, skip the fancy garnishes and let them spoon it straight from the dish. That’s how my daughter loves it—and honestly, same here.
FAQs About Vegan Carlota de Limón
Can I make Carlota de Limón without dairy?
Absolutely. Swap condensed and evaporated milk with vegan versions made from coconut or oat milk. They offer the same texture and richness with a light, plant-based flavor.
What cookies are vegan-friendly for Carlota?
Avoid Gamesa brand (contains milk). Look for Gisa or Soriana cookies, or use plain graham crackers or digestive biscuits that are free from dairy and honey.
How long does Carlota take to set?
Refrigerate for at least 4 to 6 hours. For best results, chill overnight so the cookies fully soften and the dessert slices cleanly.
Can I freeze Carlota de Limón?
Yes! Freeze for up to 2 weeks, tightly wrapped. Thaw overnight in the refrigerator. Expect a slightly firmer, more frozen texture.
Conclusion
Vegan Carlota de Limón proves you don’t need dairy to enjoy the creamy, citrusy magic of this beloved Mexican dessert. Whether you’re passing it around at a family gathering or sneaking a chilled slice for yourself after dinner, it’s a treat that feels nostalgic, fresh, and entirely homemade. With just a blender, some pantry staples, and a little fridge time, you’ll have a no-bake classic that’s both comforting and plant-based. And from one busy mama to another—this one’s a keeper.