No Bake Vegan Lemon Tart (Printable)

Refreshing citrus treat with creamy cashew filling and almond-oat crust, perfect for warm days

# 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 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

# Directions:

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 Hints:

01 -
  • No oven required means your kitchen stays cool even when making impressive desserts
  • The cashew cream filling creates an unbelievably silky texture that rivals any dairy version
  • You can prepare it up to two days ahead, making it perfect for stress free entertaining
02 -
  • Room temperature ingredients can cause the coconut oil in your filling to seize, creating small grainy bits instead of silkiness
  • Pressing the crust firmly is crucial, otherwise it may crumble when you try to slice the tart
  • The filling needs the full chilling time to set properly, or you will end up with a beautiful but sad puddle
03 -
  • Warm your lemon juice slightly before blending if your coconut oil has solidified in the mixture
  • A rubber spatula works better than a spoon for getting every last bit of filling out of the blender

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