5.0
(8)
Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)
Step 2
In a food processor, pulse the graham crackers, coconut oil, brown sugar, and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.
Step 3
In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Spread the filling onto the crust and chill the tart overnight in the refrigerator.
Step 4
Top with the peaches and raspberries and serve.
Your folders

1205 viewscooking.nytimes.com
4.0
(167)
Your folders

194 viewsrockrecipes.com
4.6
(9)
1 hours, 5 minutes
Your folders

1274 viewspreppykitchen.com
5.0
(36)
40 minutes
Your folders
184 viewsthepioneerwoman.com
4.0
(1)
Your folders

49 viewsinthekitchenwithmatt.com
5.0
(14)
15 minutes
Your folders
386 viewsinthekitchenwithmatt.com
Your folders

64 viewstasteofhome.com
5.0
(29)
25 minutes
Your folders

248 viewsdavidlebovitz.com
Your folders
165 viewsamericastestkitchen.com
4.5
(52)
Your folders

223 viewsunicornsinthekitchen.com
30 minutes
Your folders

57 viewspastrieslikeapro.com
20 minutes
Your folders

414 viewsdelicious.com.au
5 minutes
Your folders

249 viewslecremedelacrumb.com
5.0
(18)
Your folders

189 viewsolivemagazine.com
Your folders

380 viewscrowdedkitchen.com
5.0
(2)
5 minutes
Your folders

274 viewswashingtonpost.com
3.6
(16)
Your folders

448 viewsthesaltymarshmallow.com
5.0
(9)
Your folders

385 viewsthestayathomechef.com
5.0
(9)
Your folders

287 viewsdrfuhrman.com
4.6
(36)