1. After soaking the 2½ cups of raw cashews, drain them really well.
2. Add the drained 2½ cups raw cashews, 2/3 cup maple syrup, 2 tbsp melted coconut oil, 1 tsp vanilla extract, 1 tsp lemon extract, zest of 2 lemons, juice of 2 lemons, and 1 tsp salt to a high-speed blender.
3. Blend on high for 1 to 2 minutes, stopping once or twice to scrape down the sides.
4. You’re looking for a thick, glossy, totally smooth cream. If your blender struggles, add 1 to 2 tbsp of water, but only if you absolutely need it.
5. Transfer the lemon mascarpone filling to a covered container and chill in the fridge for at least 2 hours. This helps it firm up and gives the flavors time to settle. If you can leave it in the fridge overnight.
6. Bake your frozen store-bought vegan mini tartlets as per package directions. Let them cool completely before filling.
7. Spoon or pipe the chilled lemon mascarpone filling into each tartlet shell, filling it ¾ way. Don’t overfill. A gentle swirl looks nicer and keeps things tidy.
8. Top each tartlet with a small dollop of vegan coconut whipped cream (again, I used store-bought) and finish with a light sprinkle of lemon zest.
9. Chill the assembled tartlets for another 20 to 30 minutes before serving so everything sets nicely. 

Nutritional value: 

• This only reflects the filling!