Vegan lemon tart on a plate

Vegan Baked Lemon Cheesecake (GF, Zero Waste)

Vegan // Plant based // Gluten Free // Zero Waste // Season: winter, spring, autumn

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Note: if you are raw, try my Summer Fruit Swirl ‘cheescake’ instead!

GF Vegan Baked Lemon Tart
Serves 8
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Prep Time
5 hr
Cook Time
45 min
Total Time
5 hr 45 min
Prep Time
5 hr
Cook Time
45 min
Total Time
5 hr 45 min
  1. 1 cup (120 g) raw cashews
  2. 1 cup (240 g) coconut cream* (the hardened portion at the top of full-fat coconut milk)
  3. 2 Tbsp (14 g) arrowroot or cornstarch
  4. 1/2 cup (120 ml) lemon juice (~2 large lemons)
  5. 1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
  6. Pinch sea salt
  7. 1/4 cup (60 ml) maple syrup, honey or any liquid sweetener, plus more to taste
  1. 1 cup (90 g) gluten-free oats
  2. 1 cup (112 g) almonds
  3. 1/4 tsp sea salt
  4. 1 Tbsp (15 ml) maple syrup, honey or any liquid sweetener
  5. 4-5 Tbsp (60-75 g) coconut oil, melted
Preparation (at least 5 hours or the night before)
  1. Put the coconut cream can in the fridge
  2. Submerge cashews in water (or submerge in boiling water for 15 minutes before organising the rest of the tart)
  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
  2. In the meantime, preheat oven to 176 C (350 degrees F) and line a 9 inch cake tin with parchment paper or grease it using old fabric and coconut oil
  3. Add oats, almonds and sea salt to a high speed blender and mix on high until a fine meal is achieved.
  4. Transfer to a medium mixing bowl and add sweetener and melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  5. Transfer mixture to parchment-lined cake tin and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
  6. Bake for 15 minutes, then increase heat to 190 C () and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 176 C (350 degrees F)
  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
  1. If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
  2. Nutrition Information
  3. Serving size: 1 bar (of 9) Calories: 326 Fat: 24.6 g Saturated fat: 13.7 g Carbohydrates: 24.3 g Sugar: 11.4 g Sodium: 61 mg Fiber: 3.3 g Protein: 5.9 g
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Daisy Goodwin

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