No-Bake Vegan Lemon Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake vegan lemon tart with a crunchy pie crust, zesty lemon filling made with tofu, and topped with coconut cream and fresh berries. Perfect for summer with refined sugar-free sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 vegan gluten free pie crust
- 5 cups silken soft tofu (750g, drained and pressed)
- 2 lemons (juiced)
- ½ cup light agave nectar (120 g )
- 1 tsp vanilla extract
- 28 oz coconut milk (2 cans, 800 ml, chilled overnight)
- 2 tbsp granulated stevia (or sugar)
- 4 cups mixed berries (575 g, such as blueberries, blackberries, raspberries, strawberries (some halved))
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 29mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 29MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.