No Bake Vegan Lemon Tart (Printable version)

Creamy lemon filling atop a nutty, naturally sweetened crust—completely dairy-free and perfect for warm days.

# What You'll Need:

→ Crust

01 - 1 cup (120 g) raw almonds
02 - 1 cup (100 g) rolled oats, certified gluten-free if needed
03 - 1 cup (150 g) pitted Medjool dates
04 - 2 tbsp coconut oil, melted
05 - 1/4 tsp fine sea salt

→ Lemon Filling

06 - 1 1/2 cups (210 g) raw cashews, soaked at least 4 hours and drained
07 - 3/4 cup (180 ml) freshly squeezed lemon juice, about 4 lemons
08 - 1 tbsp finely grated lemon zest
09 - 1/2 cup (120 ml) coconut cream, thick part from chilled can
10 - 1/3 cup (80 ml) maple syrup
11 - 1/4 cup (60 ml) 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 Prepare:

01 - Prepare a 9-inch (23 cm) 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 -
  • No oven required means your kitchen stays cool even on the hottest days
  • The cashew cream filling is somehow richer than dairy but completely plant based
  • You can make it entirely ahead and pull it out right before serving
02 -
  • Soak your cashews for at least four hours or the filling will never become perfectly smooth
  • The tart needs the full chilling time or the slices will collapse when you cut them
03 -
  • Blend the filling longer than you think necessary, scrape down the sides, and blend again for the silkiest texture
  • If your coconut cream has separated, save the liquid for smoothies and use only the thick white part

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