No Bake Vegan Lemon Tart (Printable)
Zesty lemon cream on a nutty, naturally sweetened crust—cooling and refreshing.
# What You’ll Need:
→ Crust
01 - 1 cup raw almonds
02 - 1 cup rolled oats (certified gluten-free if needed)
03 - 1 cup pitted Medjool dates
04 - 2 tbsp coconut oil, melted
05 - 1/4 tsp fine sea salt
→ Lemon Filling
06 - 1 1/2 cups raw cashews, soaked at least 4 hours and drained
07 - 3/4 cup freshly squeezed lemon juice (about 4 lemons)
08 - 1 tbsp finely grated lemon zest
09 - 1/2 cup coconut cream (thick part from a chilled can)
10 - 1/3 cup maple syrup
11 - 1/4 cup melted coconut oil
12 - 1/2 tsp ground turmeric (for color, optional)
13 - 1 tsp pure vanilla extract
14 - Pinch of fine sea salt
# How-To Steps:
01 - Prepare a 9-inch tart pan with a removable bottom. Line the base with parchment paper for easy removal.
02 - In a food processor, pulse almonds and oats into a fine meal. Add dates, coconut oil, and salt. Process until the mixture sticks together when pressed.
03 - Press the crust mixture evenly into the base and up the sides of the tart pan. Firmly compact using the back of a spoon or glass. Place in the freezer while preparing the filling.
04 - Rinse and drain soaked cashews. In a high-speed blender, combine cashews, lemon juice, lemon zest, coconut cream, maple syrup, coconut oil, turmeric, vanilla, and salt. Blend until completely smooth and creamy, scraping down sides as needed.
05 - Pour the lemon filling over the chilled crust. Smooth the top with a spatula.
06 - Refrigerate for at least 4 hours, or until set and firm.
07 - Before serving, garnish with additional lemon zest, coconut flakes, or fresh berries, if desired. Slice and serve chilled.
# Expert Advice:
01 -
- It comes together faster than you can believe and tastes like you spent all day in the kitchen
- The filling impossibly creamy without a drop of dairy
02 -
- The filling needs at least 4 hours to set properly, so plan ahead and don't try to rush it
- Room temperature filling will give you a silky texture but cold coconut cream blends into a thicker consistency
03 -
- Soak your cashews in boiling water for an hour if you forget to plan ahead
- The turmeric is totally optional if you don't mind a paler tart