This deliciously creamy vegan lemon tart is undetectably dairy free, tofu free, and gluten free! Made with a sweet lemon vanilla filling and topped with strawberries, it’s the perfect healthy summer dessert!

sliced vegan lemon tart with strawberries

Come summertime, I’m very much into all sorts of tarts, pies, and cheesecakes. They just make a fantastic healthy vegan dessert to bring to any get together.

If you’re looking for a crowd pleaser, this vegan lemon tart is the way to go.

close up of tart topping

Not only is it entirely dairy free, soy free (yep, no tofu here!), gluten free, low in sugar, and nut free, but this lemon custard tart is also packed with vibrant and zesty flavor and beyond creamy.

Topped with a few sliced strawberries, and you have a tart fit for a showstopper!

This recipe is in collaboration with Yogi Tea! We hope you love the recipe! Thank you for supporting brands that help make The Banana Diaries possible!

sliced vegan lemon tart with plates of tart

Why you’ll love this incredibly easy vegan lemon tart:

As I mentioned above this gluten free vegan lemon tart is not just that: gluten free and vegan.

Many vegan tarts seem to derive their creaminess from tofu, but I wanted to avoid that, as I like to keep these recipes to being free from the Top 8 Allergens.

whole vegan lemon custard tart with strawberries

So in terms of dietary requirements, this vegan lemon tarts checks the boxes for being very allergy friendly.

But what about taste? Well, glad you asked! The best part about this vanilla lemon tart is that you’d never know it meets any of the above dietary requirements. In fact, it’s incredibly:

Zesty and full of lemon flavor

Sweet and spicy with notes of vanilla and cinnamon

Ultra creamy

Flaky with an oat crust

Shockingly sweet (given the low amount of sugar it actually contains!)

single slice of vegan lemon tart

What’s in a vegan lemon custard filling?

So you might be wondering how we make a creamy lemon custard filling without tofu.


spatula smearing vegan lemon custard filling

Like my no churn nut free Paleo Vegan Vanilla Ice Cream, I decided to use a Japanese sweet potato to not only add that creaminess that you expect to see from a lemon custard, but also for a little bit of natural sweetness.

For the rest of this vegan lemon custard filling, you’ll need:

lemon custard filling smoothed

Yes, another recipe made from tea, and I’m so excited to show you how! Much of the reason why we can get away with not adding a lot of sugar is in part due to using Yogi Cinnamon Vanilla Healthy Skin Tea.

This particular tea is caffeine free thanks to the base being rooibos tea and full of warming notes of cinnamon and vanilla.

How will we use tea in this gluten free lemon tart recipe? Read on!

sliced vegan lemon tart with yogi tea bags next to it

How to make a vegan lemon tart

Making a vegan gluten free tart might sound complicated, but I promise that it’s actually pretty straight forward once you read through the directions first (always important when embarking on a new recipe!).

pouring the lemon custard filling into the gluten free oat crust

Now, the full directions are in the recipe card found down below, but I wanted to give you a few brief tips to ensure that your vegan lemon custard tart comes out perfectly!

  • When making the gluten free oat crust, the batter will be really sticky- this is totally fine! Just lightly press it into the tart pan and chill it. You can even chill it for 5 minutes before pressing it into the pan to help with the stickiness.
  • Be sure to allow the Yogi Cinnamon Vanilla Healthy Skin Tea to steep for at least 5 minutes to ensure that the coconut milk absorbs the flavor.
  • Use a whisk to dissolve the arrowroot powder into the coconut milk. You don’t want any clumps of arrowroot in there!
  • Allow the tart the full chilling time in order to set. No one wants a ruined custard tart!

How long does this gluten free vegan lemon tart last?

Didn’t finish the tart all in one swoop? Not to worry! You can store this vegan lemon tart in the fridge for up to a week. Just make sure that it’s wrapped tightly.

If you’d like to store this lemon tart in the freezer instead, be sure to wrap it tightly and store it for up to 1 month. To thaw, simply allow the tart to sit at room temperature for 30 minutes before serving!

slices of vegan lemon custard tart

Substitutions for this tart recipe:

  • If you don’t want to use oats, you can use 1 3/4 cup regular flour or gluten free 1:1 baking flour.
  • Omit the lemon, and you’ll have a deliciously sweet and creamy vegan vanilla custard tart!
  • Swap in your favorite creamy plant based milk in lieu of coconut! I recommend a homemade cashew milk or homemade oat milk. This tart recipe won’t work with a refrigerated store bought low calorie almond milk or rice milk.
  • Top with any fruit you’d like! Of course, if you’re not a strawberry fan, you can use any berry or fruit that you’d like!
sliced lemon tart with strawberries and hydrangea next to it

I hope you love this vegan lemon tart as much as I do! If you make it, be sure to let me know down below in the comments section.

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag both Yogi Tea and The Banana Diaries there!

Happy custard tart baking!

eaten slice of lemon tart on plate

More healthy vegan pie and tart recipes

Mini Vegan Vanilla Tarts

Paleo Vegan Pecan Pie

No Bake Chocolate Cream Pie

Easy Raw Vegan Chocolate Cheesecake

Vegan Gluten Free Cannoli Cheesecake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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sliced vegan lemon tart with strawberries

Easy Gluten Free Vegan Lemon Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: thebananadiaries
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


This deliciously creamy vegan lemon tart is undetectably dairy free, tofu free, and gluten free! Made with a sweet lemon vanilla filling and topped with strawberries, it’s the perfect healthy summer dessert!



Oat Crust:

  • 2 cups gluten free oats
  • 1/2 cup coconut oil, solid
  • 46 tbsp chilled water
  • 2 tbsp maple syrup
  • 1 tsp baking soda

Lemon Tart Filling:


  1. In a large food processor, pulse the oats until they’re almost a rustic flour.
  2. Add in the remaining crust ingredients and pulse until it combines into a sticky dough.
  3. Grease a 9″ tart pan with coconut oil, and press the dough into the tart pan and up the sides of the pan.
  4. Poke several holes into the bottom of the crust and place into the fridge to chill for 30 minutes while you preheat the oven to 375F.
  5. Once the oven is preheated, place the tart pan onto a baking sheet (crucial if you have a tart pan with a removable bottom) and into the oven to bake for 10-12 minutes, or until lightly golden. Remove from the oven and allow the crust to cool while you make the filling.
  6. In a large saucepan, heat the coconut milk until it begins to boil. Once boiling, bring the heat down to a simmer, and add in the Yogi Cinnamon Vanilla Healthy Skin Tea tea bag to the coconut milk. Allow the coconut milk to steep for 5-7 minutes, then discard the tea bag.
  7. Add in the remaining ingredients except for the sweet potato, and bring the heat back up to medium. Continue to stir the mixture until the arrowroot powder is completely dissolved. Once dissolved, remove the pot from heat and set aside to cool for 10 minutes.
  8. Once cool, place the sweet potato into a high speed blender or food processor and add in the coconut milk mixture. Blend until smooth and creamy.
  9. Pour the coconut milk mixture into the tart crust and place the crust into the freezer to set for 2-3 hours. The filling should be entirely set.
  10. When ready to serve, carefully remove the tart from the pan and top with sliced strawberries and extra lemon slices.

pinterest pin for lemon tart
pinterest pin for lemon tart