Berry Tart with Lemon Cashew Cream and Fresh Basil

Let’s talk about cashews for a moment.  Can I just say that they are saving my newly non-dairy eating life?  For real.

I used to always say that I could never be vegan because I love cheese too much.  Then I learned about cashew cheese.  Then I tried cashew cheese and my mind was officially blown.

I saw this post from Oh Ladycakes a while back and was really intrigued by the cashew cream she made.  I have since made it in several variations and it is one of my new favorite things.  So fluffy and creamy with a perfectly neutral backdrop to flavor it with whatever you like. Or keep it just as is because hey, that is delicious too!

I am also so excited that the basil in my herb garden is growing like crazy!  I love how basil complements fresh berries with another layer of flavor and freshness.  But if basil isn’t your thing you could use mint instead!

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Berry Tart with Lemon Cashew Cream and Fresh Basil

Yield: 2 Small Tarts

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Ingredients

• 1 cup pecans (or other nut of preference)
• 4-5 medjool dates, pitted
• 1/2 cup cashews
• 1/4 cup raw nut milk (or milk of preference)
• 1 lemon, zested and juiced
• pinch of salt
• 1 TBSP of liquid sweetener of choice such as honey, agave, or maple syrup (optional)
• fresh berries
• chopped basil

Instructions

1. Place pecans and 4 dates in blender or food processor. Pulse to a fine crumb.
2. Check the texture to see if it holds together like a crust when pressed. Pulse in another date if needed.
3. Divide the dough between 2 small tart pans. Firmly press into the pan to create a crust.
4. Wrap with plastic wrap and store in the refrigerator if not using immediately.
5. Place cashews, nut milk, lemon juice and zest, salt, and sweetener in food processor or blender. Blend to the texture of a smooth cream.
6. Top with berries and garnish with fresh basil.

Nutrition Information:

Amount Per Serving: Calories: 669