Vegan Lemon Almond Tart with Cashew Crust
A tangy vegan dessert with a crunchy cashew crust, creamy almond-lemongrass filling, and a refreshing lemon glaze. This recipe (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.
Ingredients
- 1 cup raw cashews
- 1/2 cup dates
- 1/2 cup almond flour
- 3 tbsp lemon juice
- 1/4 cup almond milk
- 1 tbsp lemon zest
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1/4 cup lemon glaze
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- 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.
- 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.
