No Bake Vegan Lemon Tart (Print Version)

A zesty, creamy lemon filling sits atop a nutty, naturally sweetened crust—completely dairy-free and set without baking.

# What You'll 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The lemon flavor hits bright without being cloying, thanks to fresh juice and zest working in perfect harmony
  • That crust gets lightly salted and nutty, creating the kind of textural contrast that makes people pause mid-bite
  • You can assemble it in the morning and forget about it until dessert time, which is basically kitchen magic
02 -
  • The cashew soaking time is not flexible, shortcut this step and you will end up with a grainy, disappointing filling
  • Your tart needs the full four hours in the refrigerator, or it will collapse into a puddle the moment you try to slice it
  • Coconut cream separates, so give that can a full night in the fridge before you open it
03 -
  • Double the recipe and make two tarts, one to serve immediately and one to stash in the freezer
  • If your filling seems too thick to pour, add coconut water one tablespoon at a time until it flows smoothly
  • The crust works equally well pressed into individual tartlet pans for a fancy plated dessert

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