Creamy Vegan Lemon Tart

This Gluten Free Vegan Lemon Tart is a fresh, vibrant, and creamy dessert, perfect for your Easter gathering! Almond flour crust, a zesty cashew filling, and coconut whipped cream makes for one irresistible vegan dessert!


For the Crust:

  • 1 3/4 c. almond flour
  • 3 pitted Medjool dates
  • 3 Tbsp coconut oil
  • 1 Tbsp lemon juice
  • 1/2 tsp salt

For the Filling:

  • 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
  • 1/2 c. full fat coconut milk
  • Zest of 3 lemons
  • 1/2 c. lemon juice
  • 1/3 c. pure maple syrup
  • 1/4 c. melted coconut oil
  • 1/4 tsp salt

For the Coconut Whipped Cream:

  • 1 14-oz. can full fat coconut milk, refrigerated overnight
  • 1 Tbsp pure maple syrup


  1. The night before: refrigerate 1 can of coconut milk. Soak the cashews in cool water and refrigerate overnight. If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil. Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.
  2. The day of: Preheat the oven to 350. To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Pour the crust mixture into a lightly greased tart pan, pressing firmly. Make sure to press some of the mixture up the sides of the pan. Using a fork, poke holes at least every square inch into the bottom of the pan. Bake at 350 for 8-10 minutes until fragrant. Remove and cool completely.
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