Sunshine Lemon Tart - Whipped
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Vegan Sunshine Tart

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Servings: 4 -5
Author: Vanessa Brady


Sunshine Tart Crust

  • 1 1/2 cups Almond Flour
  • 2 tbls Maple Syrup
  • 1/4 tsp Salt
  • 1 tbls Water

Sunshine Tart Filling

  • 1/2 cup Cashews
  • 1/2 cup Water
  • Juice 1.5 lemons
  • 2 tbls Coconut Oil melted
  • 3 tbls Maple Syrup
  • 1/4 tsp Vanilla
  • 1/2 tsp Turmeric
  • 1 tsp Tapioca Flour


  • First, make sure to soak the cashews for at least 2 hours.
  • Preheat oven to 300 degrees.
  • Place all tart crust ingredients in a food processor and process until a nice dough forms.
  • If using a mason jar lid as your tart pan, cut out a piece of parchment paper and line the bottom of the pan.
  • lightly press the dough into the tart pan (aka mason jar lid) while working the dough up the rim.
  • Set aside and prepare the tart filling.
  • Drain cashews and add the remaining tart filling ingredients, minus the tapioca flour, to a high-speed blender. Blend for 2 minutes or until a smooth liquid is achieved.
  • Pour the liquid into a small pot and add the tapioca flour. Place over medium heat and stir until the liquid slightly thickens, approximately 5 minutes.
  • Remove from heat and pour into tart pans.
  • Place the tarts into a preheated oven for 20 min.
  • Once cooked, remove from the oven and allow to cool.
  • Once cool to the touch, lightly press the bottom of the mason jar lid to remove the tart from the rim. Refrigerate until ready to serve.