Vegan Lemon Almond Tart with Cashew Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy vegan dessert with a crunchy cashew crust, creamy almond-lemongrass filling, and a refreshing lemon glaze. This international-inspired desserts (vegan, gluten free) ready in about 65 minutes layers raw cashews, dates, almond flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 8 International cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Pulse cashews, dates, almond flour, 1 tbsp lemon juice, 1 tbsp almond milk, and 1/4 tsp salt in a food processor until crumbly. Press into a 9-inch tart pan and bake 15 minutes until firm.
  2. Step 2: In a blender, combine remaining 2 tbsp lemon juice, 2 tbsp almond milk, 1/4 cup coconut oil, 2 tbsp maple syrup, 1/2 tsp salt, and lemon zest. Blend until smooth. Pour into the crust and bake 25-30 minutes until set.
  3. Step 3: Let tart cool completely. Whisk lemon glaze (1/4 cup water, 2 tbsp lemon juice, 1 tbsp maple syrup) until smooth. Drizzle over the tart before serving.

Frequently asked questions

How long does Vegan Lemon Almond Tart with Cashew Crust take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Vegan Lemon Almond Tart with Cashew Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Vegan Lemon Almond Tart with Cashew Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Lemon Almond Tart with Cashew Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegan Lemon Almond Tart with Cashew Crust vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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