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Vegan Thanksgiving recipes that will make you forget all about the meat

Vegan lemon tart
Image: Brandi Bidot/SheKnows

No-bake vegan Meyer lemon mini tarts recipe

This vegan, no-bake dessert is full of healthy, natural ingredients, such as real lemon juice, coconut oil and nuts, for an amazing citrus treat.

Yields 6

Prep time: 20 minutes | Inactive time: 2 hours | Total time: 2 hours 20 minutes

Ingredients:

For the crust

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 6 large, pitted medjool dates
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 lemon, zested
  • Stevia, to taste (optional; I used 5 drops)
  • 6 mini tart pans with removable bottoms

For the filling

  • 1 cup raw cashews, soaked for 2 hours
  • 1/2 cup coconut oil, melted
  • 1/3 cup fresh Meyer lemon juice
  • 4 tablespoons raw agave nectar
  • 1/2 teaspoon pure vanilla extract
  • Pinch sea salt

Directions:

  1. To a food processor, add all the ingredients for the crust.
  2. Blend on high about 2 to 3 minutes or until the ingredients are very fine and resemble a sticky dough.
  3. Divide the dough among 6 mini tart pans, and press the dough down so it molds into the shape of the pans.
  4. Wipe the food processor clean, and add the ingredients for the filling.
  5. Blend on high 2 minutes or until the filling is very smooth and creamy. Scrape down the bowl halfway through processing.
  6. Divide the filling among the tart pans, and place the tarts in the refrigerator for 2 hours to firm up.
  7. Remove from the refrigerator when ready to enjoy.

Easy vegan pumpkin pie recipe

Yields 8-10 servings

Ingredients:

  • 1 pound silken tofu
  • 1 (16 ounce) can pumpkin puree
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 cup brown sugar
  • 1-1/2 tablespoons molasses
  • 1 premade vegan pie crust (you can find these at most health food stores)

Directions:

  1. Preheat oven to 350 degrees F. Combine all ingredients, except for pie crust, into a food processor and process until the mixture is very smooth.
  2. Pour the mixture into the premade pie crust and bake for one hour.
  3. Remove from the oven and allow to cool and then chill for several hours. Top with nondairy whipped cream and serve immediately.

More: Clean eating 101: What it is, what it’s not and 3 recipes to get started

Mini vegan chocolate cream pie bites recipe

Inspired by Amanda Nicole Smith

Decadent, creamy and plant-based, these bite-size chocolate pie treats are perfect for anyone looking for a delicious dessert while avoiding dairy.

Yields 12

Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 30 minutes | Total time: 1 hour

Ingredients:

For the pastry shells

  • 1 sheet puff pasty dough, thawed
  • 1 small biscuit cutter

For the chocolate filling

  • 1-1/4 cups raw cashews, soaked
  • 2 large, ripe avocados, halved, seeds removed
  • 3/4 cup canned full-fat coconut milk
  • 1/2 cup cacao powder (can substitute with dark chocolate powder)
  • 1/4 cup raw agave nectar
  • 1/4 cup coconut oil
  • 1/4 teaspoon sea salt
For the topping
  • Cocoa powder, for garnish (optional)
  • Coconut whipped cream (optional)

Directions:

  1. Heat the oven to 375 degrees F, and line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the thawed puff pastry dough.
  3. Using the biscuit cutter, cut 12 circles out of the dough, and place them on the parchment paper. Poke each piece of dough with a fork several times, and then bake for 15 minutes or until golden brown.
  4. Remove from the oven, and let cool for 15 minutes.
  5. In a large mixing bowl, combine all the ingredients for the chocolate filling.
  6. Using a hand mixer, mix the filling until it is very thick and creamy and there are no lumps. Cover, and chill the chocolate filling for 30 minutes.
  7. When ready to assemble, place the puff pastry shells on a serving platter.
  8. Spoon the chocolate filling into the center of each pastry shell, and garnish with coconut whipped cream and cocoa powder.
  9. Best served immediately.
  10. Tip: When soaking the cashews, place the nuts in a large bowl, and cover them with warm water. Allow to sit on the counter and soak for 4 hours or overnight.

Originally published Nov. 2012. Updated Sept. 2016.

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