Baker Bettie

Berry Tart with Lemon Cashew Cream and Fresh Basil

One tart with strawberries on top, one with blueberries and a bowl of blueberries and strawberries

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.

Left side is a half eaten strawberry tart, right side is a bowl of blueberries and strawberries

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!

One tart with strawberries on top, one with blueberries and a bowl of blueberries and strawberries

Upclose of blueberry tart on a red and white tablecloth
One tart with strawberries on top, one with blueberries and a bowl of blueberries and strawberries

Berry Tart with Lemon Cashew Cream and Fresh Basil

Yield: 2 Small Tarts


  • 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


  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

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24 comments on “Berry Tart with Lemon Cashew Cream and Fresh Basil”

  1. Yum! I love everything about these! I have been eating a lot of raw desserts lately, and they are wonderful! I need to try making a tart ;)!

  2. WOW!! that tart is spectacular!! i love the gorgeous colors…and that cashew cream looks decadently delicious! thanks for sharing! happy friday!

  3. I LOVE little tarts – yours are adorable!

    Isn’t cashew cream the best , the berries and basil look like a perfect match to the cashew cream 🙂

  4. I know I keep saying this and whatnot but I am so for reals PROUD of you!!! You have embraced this new lifestyle in SUCH an admirable way, K! These tarts are simply flawless and gorgeous. Shaking my head. You are amazing, truly…

    • Cara, Cara, Cara! Thank you so much darling. I am so for reals thankful to you for being one of my inspirations during all of this! (I also love that you say “for reals” because I say it all the time and it drives my husband nuts 🙂 How is your move going? Are you there? Are you working yet! Eeeeee! I can’t wait to here all about it!

  5. These tarts are darling! I just discovered cashew cream as well and love it. It’s fabulous in dairy free tomato and potato soups. 😀

    • WHAT an awesome idea! I bet it makes them so creamy and delicious! Once fall starts rolling around I am going to have to try it. It’s already too hot here to be making soup now! 🙂

  6. Beautiful food and photos! Perfect for summer too :@) Cashew cream, wow, I swear you teach me something new every post!

  7. Wow looks delicious and great photos! Never heard of cashew cream before, sounds good!

    • I hadn’t either until recently. Amazingly light and fluffy! It is really easy to flavor any which way and can be used in both savory and sweet dishes! I am kind of obsessed with it right now 🙂

  8. Gorgeous!! I will def be making this puppy!

  9. check out my blog this week – awards for you!

  10. What a great recipe, lady! It’s funny that you posted this, because I have a raw berry tart recipe that I’ve been waiting to post until it gets closer to the 4th of July – and although our recipes are somewhat similar, it’s great to see how different they are. Great recipe, and happy I could be of inspiration 😉

  11. I just recent got into cashew creams and cheeses when I ate a mind blowing vegan tiramisu. Now my grocery bill has gone up but so has my quality of life 🙂
    Your tarts are beautiful and perfect for the up coming holiday

  12. Gorgeous! I’ve always loved the look of raw tarts like these but I’ve never tried making some myself. Cashew cream is amazing though!

  13. Awesomely looking vegan tartlets! I love the filling a lot!

    Food that makes me smile! 🙂

  14. I love these pretty, fresh fruit tarts and your recipe’s ideas, especially the beautiful nut and date crust. And I MUST get my hands on some cashew cheese!

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