top of page

Vegan Lemon & Oat Tart (GF Option)

I don't know if you have noticed... but I'm a big tart guy. I love making tarts. Chocolatey, fruity, lemony, you name it, I'll make it. This Vegan Lemon & Oat Tart is refined sugar-free, gluten-free, dairy-free, and egg-free. It's probably 'free' of more things too but you know what, that's a lot of things for it to be free of and I say, just make it already.



Makes 1 8 x 8 tart crust or four 4 inch round mini tarts.

Oat Crust:

-3 cups rolled oats (gluten free if desired)

-1/2 tsp cinnamon

-1.5 tsp baking powder

-1/4 tsp sea salt

-1 tsp vanilla extract

-3-4 tbsp coconut oil (depends if your mixture is crumbly)

-1/3 cup maple syrup

-1/4 cup unsweetened apple sauce

Lemon Filling:

-1 cup soaked raw cashews

-1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk), place it in the fridge upside down

-2 Tbsp arrowroot powder or cornstarch

-1/2 cup lemon juice

-1 tbsp lemon zest

-Pinch sea salt

-1/4 cup maple syrup



Oat Crust:

-Preheat oven to 375F

-In a Vitamix blender or a food processor, process half of the oats until you have a flour like consistency

-Add rest of oats, cinnamon, salt, baking powder to a bowl and mix well

-Add in vanilla, coconut oil, maple syrup, and apple sauce, mix until combined

-Spread coconut oil over the edges and the bottom of the pan ( I prefer to use spring form pans because it’s much easier to slice and serve, also looks nicer)

-If you’re making mini tarts, divide the crust dough into 4 and spread out the mixture with your hands from the centre, outwards

Lemon Filling: -Add soaked, rinsed, and drained cashews to a high speed blender (I use a Vitamix) with the coconut cream, arrowroot or corn starch, lemon juice, lemon zest, sea salt, and maple syrup

-Mix on high until very creamy and smooth

-Taste and adjust flavor as needed

-Pour filling into the oat crust once completely cooled

-Tap on counter to remove any air bubbles

-Let set in fridge for a couple hours before topping with fruit -Serve with coconut whip cream if desired



Get Creative:

Use this recipe as a baseline for other tart recipes. You can change out half of the oats for a nut, you can use agave instead of maple syrup, you can add berries into the filling if you want. I can't wait to see what you come up with.

If you make this recipe, don't forget to tag me on Instagram @KaitlynDickie.

Kaits xox


bottom of page