These refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy!
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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