Vegan Lemon Bars
These Vegan Lemon Bars feature a buttery shortbread crust topped with a silky, tangy lemon filling made creamy with cashews and coconut cream. Perfectly balanced between sweet and tart, they deliver classic lemon bar satisfaction while being completely plant-based.
Ingredients
For the Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar plus extra for dusting
- ¼ teaspoon salt
- ½ cup vegan butter cold and cubed (Earth Balance works well)
- 1 tablespoon cold water
For the Filling
- 1 cup raw cashews soaked for at least 4 hours (or quick-soaked in hot water for 1 hour)
- ¾ cup fresh lemon juice about 4-5 lemons
- 2 tablespoons lemon zest
- ½ cup coconut cream the solid part from a can of full-fat coconut milk
- ½ cup maple syrup or agave nectar
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon turmeric for color, optional
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare your pan and oven. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Make the shortbread crust. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add the cold vegan butter cubes and pulse until the mixture resembles coarse crumbs. Add the tablespoon of cold water and pulse just until the dough comes together.
- Press and bake the crust. Transfer the dough to your prepared pan and press it evenly into the bottom. Use the bottom of a measuring cup to flatten it smoothly. Prick the crust all over with a fork to prevent bubbling. Bake for 20-22 minutes until just barely golden at the edges.
- Prepare the lemon filling. While the crust bakes, drain and rinse your soaked cashews. Add them to a high-speed blender along with the lemon juice, lemon zest, coconut cream, maple syrup, sugar, cornstarch, turmeric (if using), vanilla, and salt. Blend on high until completely smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed.
- Pour and bake the filling. When the crust is done, remove it from the oven but keep the oven on. Pour the lemon filling over the hot crust and smooth the top with a spatula. Return to the oven and bake for 25-30 minutes until the edges are set but the center still has a slight wobble.
- Cool completely. Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Slice and serve. Once fully chilled, lift the bars out using the parchment paper overhang. Dust generously with powdered sugar, slice into 16 squares, and serve. For the cleanest cuts, wipe your knife clean between slices.
Notes
- The cashews must be thoroughly soaked to achieve that silky-smooth texture in the filling. If you forget to soak them ahead of time, pour boiling water over them and let them sit for at least an hour.
- For the coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out the solid part that rises to the top.
- These bars keep well in the refrigerator for up to 5 days in an airtight container.
- You can freeze them for up to 3 months—just thaw in the refrigerator overnight before serving.
- Dust with powdered sugar just before serving, as it tends to dissolve into the bars if done too far in advance.