No-Bake Lemon Cookie Fruit Tarts

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Parchment-square topped with a gluten-free vegan Lemon Cookie Fruit Tart

Ahh, summer’s end. How can we cherish it? I’ll tell you how.

First, get to the pool one last time before that baby closes.
Second, have brunch on a patio. This needs no explanation.
Third, go to the farmers market and snag up all of the berries in sight and make, this, tart.

Let’s do this.

Parchment-lined mini tart pans filled with crust for Lemon Fruit Tarts

I’ve been wanting to make vegan tarts for a while now but had been holding out on getting tart pans since the beginning of time. True story.

Enough was enough. Let this lady make her tarts. So off to Sur La Table we went to purchase a few little mini tart pans. Warning: I may audibly squeal at the sight of tiny things. And again over my excitement making these tarts.

Although I opted for three mini tarts, you could also just make this into one big pie if you don’t have tart pans. Easy fix.

Mini tart pans filled with crust dough ready for forming into crust

As always, we stay true to our promise of simplicity. This recipe requires just 8 ingredients to prepare.

Plus, it’s gluten free, vegan and entirely customizable. Only have raspberries on hand? Go for it. Not a mango fan? Leave them off. No lemons? Use limes. Make this tart your own.

Spreading filling into our Lemon Cookie No Bake Tarts

The filling requires just 4 ingredients and is sinfully delicious. You guys, it literally tastes just like a lemon cookie. Oh dear.

Plate of fresh fruit for filling No Bake Fruit Tarts

Bring on the fruit! I went for a spread of rainbow berries, kiwi, and mango. But whatever fruit you have on hand will do.

Fresh Fruit Tarts and a plate of fruit for decorating them
7-ingredient Lemon Cookie Fruit Tarts and a plate of fresh fruit in a rainbow of colors

The moment of truth was in the first bite. Sensational. You guys are going to LOVE these tarts! They’re:

Perfectly sweet
Loaded with fruit
& Perfect for sharing

Mini No-Bake Lemon Cookie Fruit Tart made with a creamy dairy-free filling
Lemon Cookie No Bake Tarts on parchment squares

Make these tarts, okay? And if you do, you simply must take a picture and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter. Or, save it for later on Pinterest. I love seeing what you guys cook up. Cheers!

Three of our gluten-free vegan Lemon Cookie Fruit Tarts
Grabbing a bite of our Lemon Cookie Fruit Tart

No-Bake Lemon Cookie Fruit Tarts

Simple no-bake vegan tarts with a date-walnut crust and a creamy, dairy-free filling that tastes just like a lemon cookie!
Author Minimalist Baker
No-Bake Lemon Cookie Fruit Tarts in parchment-lined mini tart tins
4.57 from 30 votes
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 6 (half-tart servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days



  • 7-12 whole medjool dates (pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
  • 2 cups raw walnuts (or sub other nut, such as pecan or almond)
  • 1/4 tsp sea salt (optional)


  • 12 ounces firm silken tofu (I used Morinaga // patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour)
  • 1/2 tsp vanilla extract
  • ~1/4 cup maple syrup, agave nectar, or honey if not vegan (or use date caramel – I did half date caramel, half agave)
  • 1 medium lemon, juiced (1 lemon yields ~2 Tbsp juice)
  • 1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer // divided)


  • Press/drain tofu while preparing crust.
  • Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
  • Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size (as original recipe is written // adjust if altering batch size).
  • Line a standard pie or tart pan, or several 4 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect. Set in freezer to chill.
  • Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to desired level of tartness/sweetness.
  • Remove crust from freezer and top with lemon filling. Chill to set – at least 2-4 hours – and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
  • Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.


*Although I opted for three mini tarts, you could also just make this recipe in one big pie pan if you don’t have tart pans.
*Tart inspired by/roughly adapted from Oh, Ladycakes – the vegan tart queen.
*Nutrition information is a rough estimate calculated using 4 3/4-inch tart pans.

Nutrition (1 of 6 servings)

Serving: 1 half-tart serving Calories: 375 Carbohydrates: 27 g Protein: 14.5 g Fat: 26 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 119 mg Fiber: 4.6 g Sugar: 19 g

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  1. Natassa says

    Hello! I’m thinking of making this recipe in one pie pan. What would the standard dimensions be and how many servings of the above recipe would it correspond to? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, you could make the crust and filling ahead of time and store the tarts in the freezer. We would still suggest topping them with fruit just before serving!

  2. Kristy says

    so right now the tarts are setting in the fridge and I have a medium amount of leftover filling what can I do with it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo – so many possibilities! You could definitely chill the filling on its own in a container and enjoy it crustless – that’s what we would do! Hope you enjoy the tarts, Kristy! Thanks for the review!

  3. Priyanka Apte says

    Can this be made with soft regular tofu than silken? It is getting hard to find silken tofu here in San Diego.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Priyanka, silken is best, but in a pinch that might work. Let us know if you try it!

    • Ines says

      If you can’t find silken tofu refrigerated, Mori-Nu has it in the vacuum-packed box which I get from when I can’t find refrigerated silken tofu in the grocery stores. Hope this helps you.

  4. Ann says

    Exactly what vegan food should be. Amazingly delicious and nutritious. I made this one in a regular pie tin and I think could have doubled the filling, but maybe not. Toppings were apricot, kiwi, raspberry and blackberry. Thanks for the recipe!

  5. Jenna says

    I was making this for Easter. I made it today. I just finished it and it is setting in the fridge now. Should I leave it in the freezer until Easter Sunday? Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, if you haven’t assembled it yet, we’d suggest storing the crust in the freezer and the filling in the fridge, then assemble on Saturday night or Sunday. But if you’ve already assembled, keeping in the fridge would be fine!

  6. Sarah says

    I made this because it resembles my favorite (non-vegan) tart from our favorite local french restaurant. This version is perfect for getting that fresh, custardy dessert in a vegan version. I do miss the crunchy crust and might play around with this one to find a way to make a crunchy crust to go with the custard and fruit. I highly recommend that anyone who wants to get rid of the tofu taste in the custard to add the following modifications. I gave this recipe a 4/5 stars because it was pretty easy to modify to get rid of the tofu taste and once that was gone it was wonderful! That’s what I did and I can happily report that I loved it and so did my meat & potatoes midwestern grandma (sh… please don’t tell her she just ate tofu).

    My modifications:
    – always use the salt in the crust (adds a perfect salty sweet flavor) I used Morton’s flaky kosher salt
    – add a small pinch of Morton’s flaky kosher salt to the custard filling when you are blending the ingredients
    – add 1.5 tsp lemon extract (we use Penzeys)
    – add 2 tbsp unrefined coconut oil (unrefined for the flavor and adds a little set up power)
    – add 0.5-1 cup unsweetened coconut to the blender with all of the other ingredients and blend until smooth, then stir in an extra 0.5-0.75 cup of the same unsweetened coconut so that you can get some of that lovely coconut texture in the final tart before you assemble and serve

  7. Kimberly says

    How do you know if tofu is silken? I see brands that are firm or extra firm, but don’t see silken on them.
    No rating because i’m going to try to make it tomorrow.

  8. Karen Goudey says

    So, I think the problems I had with this recipe were my fault, but I’m not sure. First of all, I don’t think I drained the tofu enough, and my grocery store didn’t have extra firm silken tofu. I had to increase the lemon juice, vanilla and add lemon zest and extract to disguise the tofu taste (I assume if I’d drained it more, this wouldn’t have been necessary). I actually put it in the freezer to get it to set, which may have also been a mistake, because by the time I served it it had turned into a soupy mess. Tasted fine, but not something I will try to make again. Maybe if I had left it frozen, it would have been okay, but when I got to our friend’s house, we put it in the fridge and it thawed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Karen! It sounds like maybe you didn’t use silken tofu? We think that may have been the issue!

  9. Peter Janick says

    I made this and it tasted great! I had a problem that I need to solve for next time. I blended the nuts and dates as directed but it generated tons of oil that oozed out when I formed the shells – I sopped it up with a paper towel but it also formed on the bottom so I had to pat them dry before serving. Do I press it like tofu before molding or add some nut flower to absorb the oil? Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Peter, sorry to hear about the oil! We’re not quite sure what went wrong. What type of nut did you use? Pecans will generate the most oil, so maybe switch to almonds for best results! Otherwise, try processing for less time or if that still isn’t helping, you could maybe add arrowroot starch to help absorb moisture?

  10. Maria Devan says

    I made these. I used a little ground ginger plenty of vanilla and extra firm tofu, lemon and honey. I also used the water form the dates to add sweetness. I like the flavor. I have them chilling now and I hope they come out of the muffin cups. Nice recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Maria! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  11. Elena says

    The filling tastes like straight up tofu. I had to triple the sweetener and lemon and added yogurt to try to change the taste. It’s way too runny and the filling tasted horrible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that was your experience, Elena! Did you use firm silken tofu? Did you make any modifications?

  12. Sherri N. says

    I made this today and O..M..G..It’s absolutely divine! I could not believe tofu and some simple other ingredients would result in such tasty creaminess. Thank you! <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!

      • Angela Longhi says

        Yes, thank you! super excited to have this during the summer!! (also, my roommate and i jsut made your almond milk and it turned out awesome!!)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Debbie! You could try cashew cream! Soak 1 cup raw cashews in boiling water for 30 minutes, drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!

  13. Shakura says

    Very very easy to make and very very tasty. It has been a few years I ate fruit tarts and am so happy with this vegan option! Everyone enjoyed at my boyfriends’ birthday

  14. Ara says

    Okay, made a few modifications on this one:
    -the filling straight up tastes like tofu. I doubled the lemon juice and added the zest from all the lemons, plus added about a cup and a half of mixed berries, and a bit extra vanilla and maple syrup. I added coconut oil to make sure it set in the fridge because of the additions. I could have even added more lemon juice and zest, the amount in the recipe was nowhere near enough for me to mask the “tofu” taste.
    -used soft tofu instead of silken because that’s what was available. Worked fine
    -used about 30% more dates than the recipe called for to make sure it was sticky enough to hold together, so don’t be shy with those
    -added some coconut flakes as a garnish on top of the fruit

    With these modifications, it turned out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure whether that would work, but let us know if you give it a try! Prunes might be a closer sub?

  15. Claire Identon says

    This recipe looks great! So pretty, and so summer-y!! Could I sub almond flour for the ground walnuts? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, that should work! You may have to play with the amount to get the right texture though. Let us know if you give it a try!

  16. Jolene Walters says

    It looks delicious; sounds delicious. I have key limes so I was considering this. However, Severe nut allergies in those who would be served (In the hospital twice that I know of), so I had to forego the recipe. I couldn’t think of anything to substitute for the nuts. I had considered sunflower seed; but didn’t thinkit would work. I have a recipe for a coconut crust. Do you think that might work with this fruit tart?

  17. Soda says

    For whatever reason, my walnuts are EXTREMELY oily after blending. I added 7 date in total but I had to add another 3 cups of walnuts and it’s still insanely moist. I think I might add some oats at this point. Very strange since I’ve made this recipe a few times before without issues.

  18. SarahP says

    I plucked up courage to face the tofu challenge (first time we’ve ever eaten it….) and chose this recipe to combat my bean-curd fear. The results were delicious and we are tofu converts. I used the juice of three limes instead of lemon, and next time I’ll try and get a crispier bottom! (We’d all live one of those, eh?!) Love your website and philosophy and have made many of your recipes. Thanks for all your hard work. Best, Sarah xx
    (Not sure how to upload a picture – but they made me look like I had patissier skills!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah! Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!

  19. Eliana says

    I made it for a birthday!!! I enjoyed it a lot and my boyfriend too. It was so delicious <3
    The next time I will try the cashew cream you mentioned previously on the replies.

    Love all your recipies, every week I try at least 1. Hugs!!!

  20. Sara says

    I made this tart yesterday as our Easter dessert. I took a shortcut by using a prepared graham cracker crust from the store (which I toasted for a few minutes in the oven). I added the zest of the lemon for additional punch, as well as a pinch of sea salt. The filling tasted EXACTLY like my favorite lemon crisp cookies. Right before serving I topped it with blackberries and sliced strawberries. It was a huge hit, a definite keeper recipe!

  21. Yaya says

    Made this for dessert and since the grocery store only had extra firm tofu I used 3 lemons, it turned out excellent because I love lemons. Awesome recipe, thanks for posting.

  22. Jennie Phenix says

    I made this for a dinner party as a large tart and went down a storm. My daughter age 7 also said it is her favourite dessert ever which is saying something as she is very fussy. I have made another batch using small muffin tins and have them in the freezer so the kids can have a healthy treat. It wasn’t a problem to remove, just use a knife around the sides first and put a stripe of paper half underneath and half out the side to help pull them outx

  23. Hollis says

    i made these yesterday and i just ate half the recipe.. I’m telling myself its okay because its healthy hahaha yum!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! Although they may be a little tricky to remove without cupcake liners.

  24. Rachel says

    I made these and they were delicious! Just wondering – next time could I substitute deglet nour dates for medjool? I can find them a lot cheaper here than medjools and I would rather not spend the extra cash.

  25. Marla says

    I made this for my mom’s birthday! I made it the day before. I froze the crust for the time reccomended, then had it in the fridge until I assembled everything. I also made the filling ahead of time and put that in tupperware in the fridge. The day of I put everything together just so it didnt get soggy or anything.

    One adjustment – My filling tasted quite a bit like tofu (maybe it was the brand I got from Sprouts?) so I added a bit more maple syrup and about 3 tablespoons of lemon curd because I had some on hand. It still had a bit of a tofu after taste but when the whole thing was put together with the crust and fruit it was hardly noticable. everyone loved this recipe! Thanks!

  26. Alexis says

    Everyone LOVED these (and not a Vegan/GF person in the crowd)! I did use almonds instead of walnuts, but will try with walnut later this week. As my mom finished hers for breakfast, I realized that the filling is my new Dairy-free yogurt-Woot!

  27. Akeemah says

    In your opinion, can you do something like use 1/2 tofu and 1/2 soaked cashews? If so, what would those proportions look like?

  28. Kat says

    I made these and the lemon filling tasted strongly like tofu, so I added more honey and some coconut oil. Hoping they’re acceptable for my workout groups get together tomorrow
    Thanks for the recipe. Maybe I’ll have better luck with the cashew substitute next time

  29. Hilary says

    I am following the directions exactly, but the filling really tastes like tofu still. Is that normal? Should I just get more lemons?


  30. Jenn says

    Do you have any advice for adding arrowroot powder (or some other thickener) to help this stiffen up? I plan on making these this weekend and bringing them on a cabin trip next weekend. (I’m also going to try the cashew cream- it sounds WAY more delicious!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure on this. If you’re looking for a thicker dessert, perhaps try my cheesecakes – this one being my most recent favorite! They’re very similar in taste!

  31. Aurora says

    Hello :) This looks absolutely amazing! I can’t wait to try making it :D

    Could I just ask though – do you have to soak the walnuts/pecans/almonds before blending? I don’t want to break anything! ^^;


  32. Jemma says

    I made this today for a dinner guest – oh my word it was amazing. Even my husband, who point blank refuses to eat tofu, asked for seconds. Definitely doing this again, soon!

  33. Angela says

    I want to make these for a party this weekend but don’t want to buy tons of mini tart pans. Will the crust hold up if after firming in the freezer I remove the tarts and reuse the pans to make several batches? Thanks in advance! Really excited to try this recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m not sure I understand what you’re asking, but if you’re trying to use one large tart pan, yes that should work!

      • Angela says

        Sorry to be confusing! I meant mini tart pans but I need to make enough for a crowd so wondered if the crust would stay together if I removed the tarts from the little pans in order to make several batches. I only bought 5 mini tart pans but need to make at least a dozen. Does that make a little more sense?

    • erica says

      I made mine in 9 in pans, layered the fruit in circles. So amazing. I have made them a few times now. I add more lemon juice, but I love lemons.

  34. Kabria says

    Mmmm!! So tasty! I just finished a slice of this lovely tart. Such a great and easy recipe. And I love that it it is vegan and gluten free it almost doesn’t feel like an indulgence.

    Thank you for sharing! Any tips to keep the filling more solid. I made a full-sized tart and when I cut into it I had some spillage.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s kind of a softer filling. You could try using a dry sweetener next time, such as coconut or powdered sugar, instead of liquid to help it firm up!

  35. Meredith says

    Heya! Just hit 80 degrees in Boston after a NASTY winter, so I was excited to put this together! I bought Nasoya silken tofu…and ours came out pretty runny. Are there degrees of firmness with the silken tofu varieties? I’d be excited to try it again!

  36. neil says

    To make it look more lemony i use some Tumeric but you could use Saffron ,and to make a big one i used a deep plastic throw away picnic plate ,but you can keep using it ,as its no bake .

  37. Lin says

    Hey, I tired to make these with 2 cups of raw pecans instead of walnuts, and my crust is super watery (I already added 12 big medjool dates bought from Whole Foods)…

    I am not sure what’s wrong

  38. Morgan says

    EXCELLENT filling recipe, and the crust is a nobake classic. i didn’t use the crust this time, but bought prebaked shortbread mini tart shells and *gasp* ADDED A TEASPOON OF MATCHA!!!!! my sweetener of choice was honey, so it just made sense with lemon, honey, fruit, and shortbread cookies :3 it’s SO GOOD.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Should work! Might be a little more soft/runny, so pop it in the freezer to firm up a bit if you need to.

  39. Teresa says

    Looks amazing, I’d like to make a full size one for Christmas, how much should I increase the ingredients? Would hot berries ruin the set tofu?

  40. Tina Taylor says

    I tried making this however it turned out to just taste like tofu! (I added the lemon, honey instead of maple syrup and vanilla extract)… is there any way to rectify the recipe once made?

  41. kasha says

    I made these with the following changes:
    used 1/2 prunes, 1/2 dates for the crust. And I used 1 can (14.5 oz) of Trader Joe’s Coconut Cream and one 6 oz soy vanilla yogurt as the cream base (instead of tofu) – came out delicious. Will tweet a pic.

  42. Isadora @ She Likes Food says

    I LOVE how your recipes are always so easy and not intimidating at all!! Thank you for that! These tarts are so beautiful and look amazing! Such a great way to celebrate the end of summer :)

  43. Maraika says

    Made it in one big flan and it just needed a bit more added for the base. You can’t go wrong with this recipe. And it was delicious and very colourful. Thank you.

  44. Jessica Coghill says

    These look great, but unfortunately I hate tofu in all forms :(. Do you have any suggestions for a tofu substitute? Wonderful pictures and creative recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!

  45. Steve @coolcathotfood says

    They look and sound amazing, and since I haven’t got an oven I’m always looking for no-bake desserts like these perfect little tarts. Now where will I find tart pans in Bangkok…

  46. jenna @ just j.faye says

    Sur La Table has the cutest little things! I really have to stay focused when I go into that store. But let’s face it – it’s a store for browsing and wanting not focusing and needing.
    Anyways, these tarts look absolutely delicious! The perfect little send off to summer.

  47. Celeste @TheWholeServing says

    Wow, looks great. I have to give it a try, I’m a vegetarian who doesn’t eat animal flesh and people always ask if I’m vegan, I’m on the journey to becoming vegan, but I’m not there yet. I’m having a problem giving up cheese, I’ll give this a try maybe it will help me give up cream cheese.

  48. Heather @ My Overflowing Cup says

    Beautiful, delicious, and healthy! These look almost too good to be true. Thanks so much for sharing!

  49. Shikha @ Shikha la mode says

    I am not ready for fall – I keep pretending it’s still summer, and in SF, I can do that since it finally becomes hot through October!

  50. Medha @ Whisk & Shout says

    I had the literal exact same experience with tarts! I’d been dying to make them, but held out on buying pans… then I went to the Sur La Table next door to my dance studio, shrieked at the cute little pans, and bought four.

    Sooo worth it :)

  51. Bianca says

    As usual, looks amazing! I am such a huge fan of you guys. I actually featured you guys on my blog, too. You made the cut for my top 5 favorite blogs :)

    If you are interested, you can see it here

    Keep the good stuff coming!! xx Bianca

  52. Renee H. says

    I’m drooling as I sit here in my bathrobe, sipping my morning coffee and wishing I had one of these tarts. In. My. Mouth. Right now! I wonder how it would be if I substituted cashew cream for the tofu (simply because I don’t have tofu on hand and I really don’t want to put pants on to go to the store…). Hmmmmmm

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! It totally can. In fact, I almost did cashew cream, but figured I’d try something a little more unchartered for me. Hope you enjoy these, Renee!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!