No Bake Vegan Lemon Tart (Printable)
Refreshing creamy lemon tart with nutty crust. Dairy-free, vegan, and naturally sweetened.
# 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
# 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 Tips:
01 -
- The filling somehow manages to be both incredibly light and satisfyingly rich at the same time
- You can make the whole thing without ever heating up your kitchen, perfect for those days when even thinking about turning on the oven feels like too much
02 -
- Soaking the cashews isn't optional here, it's absolutely crucial for getting that perfectly smooth, creamy texture without any bits
- The coconut cream must be from a can that has been chilled in the fridge overnight, otherwise you won't get that thick cream separated from the liquid
03 -
- Run your knife under hot water and wipe it dry between slices for the cleanest, most professional-looking cuts
- Always zest your lemons before juicing them, it's so much easier when the fruit is still firm