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Creamy Vegan Cashew Strawberry Tart

creamy vegan cashew strawberry tart - featured image
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A smooth, luscious vegan tart featuring a nutty almond flour crust, creamy cashew filling, and fresh strawberry topping. Perfect for spring and summer, this gluten-free dessert is quick, easy, and indulgent without dairy or refined sugars.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • Pinch of sea salt
  • 1 ½ cups (225g) raw cashews, soaked in hot water for 1 hour or overnight
  • ⅓ cup (80ml) full-fat coconut milk
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 ½ cups (225g) fresh strawberries, hulled and sliced
  • 1 tbsp maple syrup (optional)
  • 1 tsp lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until mixture holds together like damp sand. Add a teaspoon of water if too dry.
  2. Press the mixture firmly and evenly into a 9-inch tart pan, covering bottom and sides.
  3. Bake the crust for 10-12 minutes until light golden brown and toasty. Cool completely on a wire rack.
  4. Drain soaked cashews and add to a food processor or high-speed blender with coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until ultra-smooth, scraping sides as needed.
  5. Pour cashew filling into cooled crust and smooth the top. Tap gently to release air bubbles.
  6. Refrigerate for at least 4 hours or overnight to firm up.
  7. Just before serving, toss strawberries with maple syrup and lemon zest. Arrange on top of the tart.
  8. Slice with a sharp knife, wiping blade between cuts, and serve chilled.

Notes

Soak cashews for at least 1 hour in hot water or overnight for best creaminess. Use full-fat coconut milk for richness. Press crust firmly to avoid crumbling. Chill tart for at least 4 hours or overnight for best texture. Blend cashew filling in pulses to avoid overheating. Use fresh strawberries only to prevent sogginess. Optional: add 1 tbsp melted coconut oil to filling for extra firmness.

Nutrition

Keywords: vegan tart, cashew tart, strawberry tart, almond flour crust, gluten-free dessert, dairy-free dessert, plant-based dessert, easy vegan dessert

Find it online: https://goldensimmer.com/creamy-vegan-cashew-strawberry-tart-recipe-easy-almond-flour-shell-guide/