No Bake Vegan Lemon Tart (Printable)

A refreshing, creamy tart bursting with vibrant lemon flavor, set atop a nutty, naturally sweetened crust—completely dairy-free and perfect for warm days.

# Ingredient List:

→ 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

# Steps:

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 the mixture sticks together when pressed.
03 - Press the crust mixture evenly into the base and up the sides of the tart pan. Compact firmly using the back of a spoon. Place in the freezer while preparing the filling.
04 - Drain soaked cashews and combine with lemon juice, lemon zest, coconut cream, maple syrup, melted coconut oil, turmeric, vanilla, and salt in a high-speed blender. 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 - Garnish with additional lemon zest, coconut flakes, or fresh berries if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • No baking means your kitchen stays cool and you can make this ahead of time
  • The crust comes together in minutes and holds together beautifully without any eggs or butter
  • That bright lemon flavor wakes up even the most sluggish summer afternoon
02 -
  • Soaking your cashews for the full four hours is non negotiable if you want that creamy texture
  • The turmeric is purely for color, so do not worry about adding a whole teaspoon
  • This tart needs to stay cold, so serve it straight from the refrigerator
03 -
  • Chill your coconut milk overnight so the cream separates perfectly from the liquid
  • Room temperature ingredients blend smoother, so take your filling ingredients out while the crust chills

Go Back