No Bake Vegan Lemon Tart (Printable)

A zesty, creamy lemon creation with nutty crust. Naturally sweetened, dairy-free, and requires no oven time.

# 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 (optional, for color)
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.
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 base 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. 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.
05 - Pour lemon filling over the chilled crust. Smooth the top with a spatula.
06 - Refrigerate for at least 4 hours until set and firm.
07 - Garnish with additional lemon zest, coconut flakes, or fresh berries if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The filling is impossibly creamy without any dairy at all
  • You can make it ahead and it actually tastes better the next day
  • The crust comes together in minutes with ingredients you probably have
02 -
  • Your cashews must soak for at least four hours or they will never blend completely smooth
  • The tart needs the full four hours to set or slices will collapse when you cut them
03 -
  • Chill your coconut cream can overnight so you can scoop out just the thick part
  • If your filling looks grainy, keep blending, scraping down the sides frequently

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