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.
Total time
490 min
Prep
490 min
Cook
0 min
Difficulty
medium
Cuisine
Vegan
vegetarianvegan
Ingredients
1blind-baked vegan 23cm tart case
300graw cashews, soaked 8 hours
150mllemon juice
1 tbsplemon zest
150mlmaple syrup
100mlcoconut oil, melted
1 tspvanilla extract
1 pinchturmeric for colour
lemon slices and mintto garnish
Instructions
1
Blend soaked cashews with lemon juice, zest, maple syrup, coconut oil and vanilla.
2
Add turmeric for a vibrant yellow colour.
3
Blend for 5 minutes until completely smooth and silky.
4
Taste and adjust lemon and sweetness.
5
Pour into blind-baked tart case.
6
Refrigerate at least 4 hours until set.
7
Garnish with thin lemon slices and fresh mint.
8
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.
Calories
755
Protein
13.9g
Fat
55.8g
Carbs
59.2g
Fiber
3g
Sodium
15mg
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