Vegan no bake lemon bars that are deliciously creamy!
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Looking for a summer treat that’s the perfect blend between sweet and tart? Then these vegan no bake lemon bars are totally for you!
I wanted lemon bars that were creamy, easy, and required no oven! It’s summer and there is nothing worse than having to turn on your oven when you want a yummy treat. So I thought these would make the perfect summer dessert because not only are they lemon flavored, but they are chilled in the fridge and can be eaten cold!
All you need for this simple, easy, delicious recipe is a blender and a tin to place the bars in of course! The only time consuming part is having to wait for them to freeze/chill, but the actual work you have to put into these is very minimal.
How to Make the Vegan Lemon Bars
To start of you are going to have to soak your raw cashews in water for at least to hours, preferably overnight. This is so they get nice and soft so they can blend easily when preparing the lemon bars. Once your cashews are ready, all you will need is a blender, a mixing bowl for the crust, and a tin to place them in the fridge!
Start by making your crust. For your crust, you will need:
- Oat Flour (or sub almond flour for crunchier texture)
- Vegan Butter, melted
- Maple Syrup or any liquid sweetener works here
If you can’t find oat flour, no worries! Make your own by taking rolled or quick oats and grinding them in blender or food processor until a fine flour is formed.
Pour all of your crust ingredients and mix together with a spoon or your hands. It should form into a sticky, somewhat crumbly texture. Take your tin, I used an 8X8 inch one, and line it with parchment paper. Pour your mixture into it and pack it down evenly and tightly to form crust. Set aside.
For your lemon bar filling, you will need:
- 2 cups raw cashews
- 1/4 cup full fat coconut milk, well shaken
- 1/4 cup vegan butter
- 1/3 cup maple syrup
- 1/3 cup lemon juice (juice of about 1-2 lemons)
- 1 teaspoon vanilla extract
Simply place of all your ingredients into a blender and blend until you get a thick, creamy consistency! Place your mixture over the crust and freeze until they harden. After you will want to transfer them to the fridge so that they soften into a cheesecake texture.
Vegan No Bake Lemon Bars
Equipment
- Blender
- Mixing Bowl
Ingredients
Crust
- 1 C. Oat Flour
- 1/4 C. Vegan Butter melted
- 1 tbsp. Maple Syrup
Lemon Bars
- 2 C. Raw Cashews soaked, drained, and rinsed
- 1/4 C. Full Fat Coconut Milk canned, shaken
- 1/4 C. Vegan Butter melted
- 1/3 C. Fresh Lemon Juice
- 1/3 C. Maple Syrup
- 1 tsp. Vanilla Extract
Instructions
- In a medium mixing bowl, mix together oat flour, melted vegan butter, and maple syrup. Press into a lined 8X8 in tin to form crust.
- In a blender, add all of the ingredients for the lemon bars and blend until a thick, creamy mixture is formed.
- Taste and adjust sweetness and tartness, if desired.
- Pour filling over crust in the tin and smooth out the batter with a spoon or spatula.
- Place the tin in the freezer and allow it to set for 3 hours.
- Once the mixture is firm/frozen, allow it to thaw for about 15 min before serving. If you are not serving immediately, transfer to fridge for a few hours to allow it to soften into a cheesecake texture.
Looking for more no bake recipes? Check these out:
