Easy Vegan Caramel Tart

This vegan caramel tart is easy to make and extremely delicious! It features a vegan graham crust, a vanilla cashew filling and a homemade caramel sauce. Say hello to your new favorite dessert!

This Vegan Caramel Tart is:

• Easy to make, with a few steps!
• Delicious & rich, but not too filling
• Vegan
• Beautiful (everyone will be impressed!)

How to Make Vegan Caramel Tart?

1. Start with the crust. Combine, vegan graham crumbs, vegan butter and brown sugar. Make sure you press firmly in the pan before baking it in the oven for 8-9 minutes.
2. Prepare the filling. Simply blend all the ingredients in a high speed blender until you get a creamy texture. The filling is made of soaked raw cashew nuts, maple syrup, coconut oil, vegan yogurt, vanilla & lemon juice. Pour the filling on top of the crust and spread evenly.
3. Easy peasy caramel sauce. Simply combine all the ingredients in a small saucepan and bring to a boil. Reduce heat and whisk for a few minutes. It’s an easy sauce made with vegan butter, maple syrup, brown sugar, coconut milk and cornstarch. Spread the sauce on top of the cashew filling.
4. Resting time. You’ll need to put the tart in the fridge before adding the caramel sauce for about 2 hours. Also, after pouring the caramel sauce, I suggest to place back the tart for another 2 hours, or even overnight.

Few Notes on This Recipe

• Raw cashew nuts: use unsalted raw cashew nuts. Make sure you soak them beforehand. Here’s how: 
  • Soak overnight. Simply cover in a small bowl and cover with water. Leave it at room temperature for at least 8 hours. Remove water before using. 
    or
  • Soak in boiling water for 1 hour. Bring water to boil and remove from the heat. Add cashew nuts and cover. Let it sit for 45 minutes to an hour, until tender. 

• Place the tart in the fridge. Since the filling is made of cashew nuts, I don’t recommend to leave the tart on the counter for a few hours, it might soften.
• Use a 8-9 inch round tart pan with a removable bottom preferably.

Easy Vegan Caramel Tart

Servings

8

servings

Prep time

25

minutes

Cooking time

15

minutes

Resting time

5

hours

This vegan caramel tart is easy to make and extremely delicious! It features a vegan graham crust, a vanilla cashew filling and a homemade caramel sauce. Say hello to your new favorite dessert!

Ingredients

• Crust

• 1 ½ cup of vegan graham crumbs

• 6 tbsp of vegan unsalted butter (Le Grand)

• 2 tbsp of brown sugar or coconut sugar

• Filling

• 2 cups of raw cashew nuts, soaked*

• ¾ cup of plain vegan yogurt (Le Grand)

• ¼ cup of melted coconut oil

• ⅓ cup of maple syrup

• 1 tbsp of vanilla extract

• 2 tbsp of lemon juice (approx. 1 lemon)

• Caramel sauce

• ½ cup of maple syrup

• ½ cup of vegan unsalted butter (Le Grand)

• ½ cup of brown sugar

• 6 tbsp of coconut milk*

• 2 tbsp of cornstarch

• Garnish with raspberries

Instructions

• Preheat the oven to 350F degrees. Place the rack in the middle.
• Prepare the crust. Microwave the butter for a few seconds, until melted. In a bowl, combine graham crumbs, melted vegan butter and brown sugar. Transfer to a 8-9 inch round tart pan (with removable bottom ideally) and press firmly to create the crust.
• Cook in the oven for 8-9 minutes, until golden. Let it rest.
• Prepare the filling. Combine all the ingredients to a high speed blender. Blend for about 5 minutes, until you get a creamy texture. Pour the filling on the crust and spread evenly with a spatula. Place in the fridge for at least 3 hours or overnight.
• Prepare the caramel sauce. In a small saucepan, add all the ingredients. Bring to a boil, reduce heat and whisk for 3-4 minutes. Remove from heat and let it rest for 5-10 minutes, until the sauce thickens. Pour the sauce on top of the filling and spread evenly. Place back the tart in the fridge for at least 2 hours or overnight.
• When ready to serve, garnish with raspberries.

Recipe Video

Notes

• Soaking raw cashew nuts: 
  1)Soak overnight. Simply cover in a small bowl and cover with water. Leave it at room temperature for at least 8 hours. Remove water before using. 
  or
  2) Soak in boiling water for 1 hour. Bring water to boil and remove from the heat. Add cashew nuts and cover. Let it sit for 45 minutes to an hour, until tender.
• Coconut milk: use full fat coconut milk. I love how creamy coconut milk is and the colour it gives to the caramel sauce. You can swap for any plant based milk, but it might change the colour (since it’s normally grey-ish).