• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with a removable bottom with cooking spray or coconut oil.
• Place cashews in a high-powered blender and cover with hot water. Set aside while you prepare the crust or for at least 5 minutes.

Almond Crust

• Combine almond flour, teaspoon of sugar, and salt in a medium mixing bowl. Stir in coconut oil and then add water. Stir until a dough forms. The dough should stay together when squeezed with your hands.
• Transfer the crust dough to the prepared pan. Press dough into an even layer on the bottom and up the sides of the pan. Make sure the sides are evenly pressed. (Start with sides and then even out the bottom.) Bake crust for 7 minutes and then allow tart shell to cool on a wire rack.

Cranberry Filling

• As the crust bakes, start the cranberry filling. Add orange juice, cranberries, and cane sugar to a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until cranberries are soft. Remove from heat.
• Drain cashews and place them back into the blender. Place the remaining filling ingredients in the blender. Pour the hot cranberry mixture into the blender. Blend until smooth.
• Pour filling into parbaked tart crust. Smooth with a rubber or offset spatula. Bake for 16-18 minutes. The edges should start to turn golden brown and the middle should be set. Allow the tart to cool to room temperature, then chill it in the refrigerator for 2-3 hours or overnight. Keep in the refrigerator until ready to serve. Let it sit at room temperature for 5-10 minutes before serving.
• Garnish the tart with fresh cranberries, sugared cranberries, dairy-free whipped cream, or powdered sugar.