Vegan Lemon Bars GF

Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love!

I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens.

I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it!

For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesn’t make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water.

The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender.

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Ingredients:

• crust:  a mix of oat flour and almond flour sweetened with cane sugar and maple syrup.
• Homemade flax egg made from flax meal and non-dairy milk helps hold the crust together
• filling: a vegan cheesecake like base made of cashews,  coconut cream, sugar, and cornstarch
• flavor: we use both lemon zest and lemon juice to make these lemon bars taste really lemony

Tips:

• You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top.
• For individual vegan lemon bars make these in mini muffin pans.
• Make sure to buy raw unsalted cashews and that you properly soak them. If you have a high-speed blender like a Vitamix, you won’t require that much soaking time as the mixer is powerful enough to break them down.
• You can top the bars with coconut whip, lemon slices, and more lemon zest if you’d like.

How to make Vegan Lemon Bars:

In a bowl, add all the dry ingredients for the crust and mix well.

Then add in the maple syrup and flaxseed egg. Press and mix to form a dough.

Press this dough into a parchment-lined 9×5 inch loaf pan and even it out. You can also use an 8 x8 inch brownie pan.

Bake in a 350 Fahrenheit (180c) oven for 12-14 minutes or until the center is starting to firm up.

Meanwhile, make the filling. Blend the drained cashews, coconut cream, corn starch, lemon zest, salt, sugar, and lemon juice until very smooth. You want to blend it at least 3 or 4 times for the cashews to break down into a smooth cream. Taste and adjust sweetness.

Pour this mixture onto the baked crust. Even it out. Then place in the fridge to set. You can also put it in the freezer for at least an hour so that it’s easier to slice.

Once it’s somewhat frozen, remove the bars from the freezer and slice into square slices and serve!

Storing vegan cheesecakes

You can store it in the refrigerator for 5 days.