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Vegan Lemon Tart
A tangy vegan lemon tart with a cashew and coconut filling in a blind-baked pastry case. Blending the soaked cashews for a full five minutes, well past when it looks smooth, gives the filling its silky, custard-like texture instead of a grainy one.
Ingredients
Instructions
Blend soaked cashews with lemon juice, zest, maple syrup, coconut oil and vanilla.
Add turmeric for a vibrant yellow colour.
Blend for 5 minutes until completely smooth and silky.
Taste and adjust lemon and sweetness.
Pour into blind-baked tart case.
Refrigerate at least 4 hours until set.
Garnish with thin lemon slices and fresh mint.
Slice with a warm knife for clean cuts.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
