Ingredients
Crust
1 cup pecans
1 cup almond pulp (from almond milk)
3 tbsp agave
pinch of salt
Lemon Filling
1 cup plant-based milk (almond or cashew work well)
¾ cup lemon juice
6 tbsp agave
¼ cup coconut oil
zest of 4 lemons
½ tsp turmeric, for color
Directions