Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Lemon Cream Tart
NUTRITION · PER SERVING520M COOK
CAL 21%·PRO 11%
CARBS 40G37% OF CAL
3G FIBER18G ADDED1G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 29G61% OF CAL
20G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery press-in tart crust filled with a luscious dairy-free lemon cream made from cashews. Elegant and bright, this vegan dessert tastes luxurious and sunshine-like on the palate.
dessertamericanbaked good⚙️ food processor🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour
- 1/4 cup organic granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons vegan butter, (melted)
- 1 teaspoon vanilla extract
- 1 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1/2 cup organic granulated sugar
- 1/3 cup lemon juice
- 1/3 cup melted refined coconut oil
- 2 teaspoons lemon zest
- Pinch salt
- Yellow food color ((optional, use as needed — 3 to 4 drops should do it))
At a glance
PER SERVING · TIME 520M
CAL 21%·PRO 11%
CARBS 40G37% OF CAL
3G FIBER18G ADDED1G INTRINSIC18G OTHER19G TOTAL SUGAR
FAT 29G61% OF CAL
20G SAT9G UNSAT
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
- 20m
- Sodium
- 276mg
- Total sugar
- 19g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 184mg
- Calcium
- 16mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.