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Lemon Cashew Cream Tart (Raw, Vegan)
Author
Veg Life Staff
Ingredients
FOR AN 8" CRUST:
1-1/2
C
of Walnuts
processed until coarse crumbs
1
C
Dates
soaked in boiling water for 5 minutes and drained
1
Tbl Organic Vanilla Extract
or vanilla bean seeds/paste (to taste), alcohol-free
1
Tbl Hot Water
Pinch of Salt
*
FOR THE FILLING:
1
C
Raw Cashews
soaked for at least 2 hours, better if overnight and then drained
1/2
C
Water
3
Tbl Lemon Juice
or more to taste
Zest of 1 Lemon
or more to taste
Pinch of Salt
Agave Nectar
to taste
Instructions
Add walnuts to a food processor and chop until coarse crumbs form.
Drain the soaked dates and add to the nuts.
Add vanilla, pinch of salt and hot water.
Pulse to combine. It should hold together at this point. If not, add a bit more water.
Press the mixture into a tart pan with a removable bottom and be sure to go up the sides as shown.
Freeze until ready to assemble.
Drain the soaked cashews and add to a high speed blender.
Add water, lemon juice, lemon zest, pinch of salt and agave.
Taste and adjust lemon and/or agave as needed.
Add the cream to the crust and freeze for 1-2 hours or until firm enough to slice.
Serve immediately.
Keep any leftovers frozen until ready to serve.