Method

Prepare a loose bottom 25 x 3.5cm tart tin by greasing and lining the bottom with foil.

In a mixer, blitz walnuts with flaxseed with coconut oil and the spices, and pour mixture into tin and press up the sides, leave to chill for 1 hr.

While the tart is chilling in the fridge, combine 300g pots of Nush Natural Almond M.lk Spread and whip with 2 tbsp lemon juice until smooth.

Spoon the filling into the tart before swirling vegan pesto through it. Place in fridge to set.

Remove from tin and serve with a simple fresh salad.