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