The Best Vegan No-Bake Tart with Lemons and Berries for Summer — ohmyveggies.com

One batch of Vegan, Gluten-Free Pie Crust. For the filling: 5 cups (750 g) silken soft tofu, drained 2 lemons, juiced ½ cup (120 g) light agave nectar 1 tsp vanilla extract For the cream: 2 cans (800 ml) coconut milk, chilled overnight 2 tbsp granulated stevia, or other granulated sweetener To serve: 4 cups (575 g) mixed berries, e. g. blueberries, blackberries, raspberries, strawberries (some halved)

Read More