No Bake Vegan Lemon Tart (Print Version)
Creamy, zesty lemon filling on a naturally sweetened nutty crust. No baking required.
# 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 tablespoons coconut oil, melted
05 - 1/4 teaspoon 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, approximately 4 lemons
08 - 1 tablespoon finely grated lemon zest
09 - 1/2 cup (120 ml) coconut cream, thick portion from chilled can
10 - 1/3 cup (80 ml) maple syrup
11 - 1/4 cup (60 ml) melted coconut oil
12 - 1/2 teaspoon ground turmeric for color, optional
13 - 1 teaspoon pure vanilla extract
14 - Pinch of fine sea salt
# How to Make It:
01 - Line a 9-inch tart pan with removable bottom using parchment paper to facilitate easy removal after setting.
02 - Pulse almonds and oats in a food processor until finely ground. Add pitted dates, melted coconut oil, and salt. Process until mixture holds together when compressed between fingers.
03 - Transfer crust mixture to prepared tart pan, pressing firmly and evenly across the bottom and up the sides. Use the back of a spoon or measuring cup to compact thoroughly. Freeze while preparing filling.
04 - Drain soaked cashews thoroughly. Combine cashews, lemon juice, lemon zest, coconut cream, maple syrup, melted coconut oil, turmeric, vanilla extract, and salt in a high-speed blender. Blend until completely smooth and creamy, pausing to scrape down sides as needed.
05 - Pour blended lemon filling over the chilled crust. Use a spatula to smooth the surface evenly.
06 - Refrigerate for minimum 4 hours until filling is firm and set completely.
07 - Release tart from pan, slice, and serve chilled. Optional garnishes include additional lemon zest, coconut flakes, or fresh berries.
# Expert Advice:
01 -
- The filling tastes like lemon curd married to cheesecake, but somehow lighter
- You can make it entirely ahead, leaving you free to actually enjoy your own dinner party
02 -
- If your filling isn't getting completely smooth, add a tablespoon more coconut cream and blend longer
- The tart needs the full four hours to set properly—rushing this results in slices that slump on the plate
03 -
- Set your cans of coconut cream in the fridge overnight—this separation is non-negotiable for proper texture
- Soak your cashews in boiling water for one hour if you forget to do the longer soak