Ingredients

Crust

  • 1 cup pecans
  • 1 cup almond pulp (from almond milk)
  • 3 tbsp agave
  • pinch of salt

Lemon Filling

  • 3 cups cashews
  • 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