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4.94 from 16 votes

Creamy Vegan Lemon Bars (Gluten-free)

These refreshing Creamy Vegan Lemon Bars are the perfect easy summer dessert! The recipe features a simple Gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut and enjoy! GF soyfree Oilfree
Prep Time15 minutes
Cook Time12 minutes
Chill time2 hours
Total Time2 hours 27 minutes
Course: Dessert
Cuisine: American
Keyword: creamy lemon bars, vegan lemon bars, vegan lemon cheesecake
Servings: 8
Author: Vegan Richa

Ingredients

Crust:

  • 3/4 cup oat flour plus 2 tablespoons
  • 1/2 cup almond flour
  • 2 tablespoons cane sugar or any granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 1 teaspoon flax seed meal mixed with 1 tablespoon non-dairy milk

For the filling:

  • 1 cup raw cashews soaked in hot water for at least an hour
  • 1 cup coconut cream
  • 1 teaspoon cornstarch , optional
  • 1 tbsp lemon zest zest of a lemon
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup lemon juice
US Customary - Metric

Instructions

  • In a bowl, add all the dry ingredients for the crust and mix well.
  • Then add in the maple syrup and flaxseed milk mix. Press and mix to a make a dough. Press this dough into a parchment-lined 9x5 inch loaf pan and even it out. You can also use an 8x8 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 atleast 30 seconds for the cashews to break down into 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 an hour so that it's easier to slice.
  • Remove it from the freezer and slice it into slices, and serve!
  • You can store it in the refrigerator for 5 days. And freeze for upto 2 months. Thaw on the counter for 15-20 mins before serving

Video

Notes

  • Coconut cream substitute , use 1/2 cup cashews and 1/2 cup non dairy yogurt. So the recipe now has a total of 1.5 cups cashews 
  • To make without oats, use regular all purpose flour or a gf blend for Glutenfree 
  • 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.
  • Make sure to use 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.
  • Cashew sub: you can use 1 cup coconut cream instead. The flavor of coconut will be strong 

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 114mg | Potassium: 190mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg