No Bake Vegan Lemon Tart (Printable Version)

Refreshing lemon filling on a nutty, naturally sweetened crust. This creamy dairy-free delight requires no baking and sets perfectly in the fridge.

# What You 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 tablespoons coconut oil, melted
05 - 1/4 teaspoon 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 tablespoon 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 teaspoon ground turmeric (for color, optional)
13 - 1 teaspoon pure vanilla extract
14 - Pinch of fine sea salt

# Directions:

01 - Line a 9-inch tart pan with removable bottom using parchment paper for easy removal later.
02 - Pulse almonds and oats in a food processor until finely ground. Add dates, melted coconut oil, and salt. Process until mixture holds together when pressed.
03 - Evenly press crust mixture into the bottom and up the sides of the tart pan. Compact firmly using the back of a spoon or glass. Freeze while preparing filling.
04 - Drain soaked cashews thoroughly. Combine cashews, lemon juice, lemon zest, coconut cream, maple syrup, coconut oil, turmeric, vanilla, and salt in a high-speed blender. Blend until completely smooth and creamy, scraping sides as needed.
05 - Pour lemon filling over the chilled crust. Smooth top with a spatula.
06 - Refrigerate for at least 4 hours until firm and completely set.
07 - 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 filling somehow manages to be both rich and light at the same time
02 -
  • Soak cashews for at least 4 hours or the filling will have a gritty texture instead of silkiness
  • Only use the thick white cream from the top of a chilled coconut milk can, not the thin liquid at the bottom
03 -
  • Room temperature ingredients blend more smoothly, so let your coconut oil and maple syrup warm up slightly
  • If the filling looks curdled, keep blending and add a teaspoon more coconut cream

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