If you’re craving a bright, refreshing treat that’s just as creamy as it is vibrant, you’ve got to try my Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe. These bars have become my go-to when I want a dessert that’s both light and indulgent, without any fuss in the oven. I love that they’re naturally vegan and gluten-free, making them perfect for just about anyone at the table.
What makes this recipe so special is how easy it is to whip up, yet how luscious the results are. The no-bake technique means you can enjoy these tangy bars on a hot day without heating up your kitchen—and they’re healthier too, using real ingredients that actually nourish you. Whether you serve them at a casual brunch or bring them to a summer potluck, these creamy vegan lemon bars are sure to impress.
Why You’ll Love This Recipe
- No Baking Required: You’ll appreciate how simple it is to make without turning on the oven, keeping your kitchen cool and saving time.
- Naturally Creamy & Tangy: The raw cashews and fresh lemon juice create a beautifully smooth filling that’s both tangy and rich.
- Gluten-Free & Healthier Ingredients: Using wholesome ingredients keeps it light yet satisfying—a guilt-free dessert you can feel good about.
- Versatile & Crowd-Pleasing: Whether you’re vegan, gluten-sensitive, or just love fresh lemon flavor, these bars always win over friends and family.
Ingredients You’ll Need
Each ingredient plays a role in building the luscious, creamy texture and refreshing lemon flavor that make this recipe shine. While some items might feel a bit specialty, like coconut cream, they’re easy to find and add a silky touch you’ll notice immediately.
- Raw Cashews: These get soaked to soften and blend into a silky smooth base, providing creaminess without dairy.
- No-Bake Vegan Pie Crust: The perfect nutty, crumbly foundation; you can follow my linked recipe for an easy, gluten-free crust.
- Canned Coconut Cream: Not to confuse with coconut milk, the dense cream adds richness and helps firm up the filling.
- Pure Maple Syrup: Natural sweetness that balances tart lemon juice beautifully.
- Fresh Lemon Juice: Absolutely key for that bright, fresh zing in every bite.
- Lemon Zest: Adds a concentrated lemon aroma and flavor boost.
- Coconut Oil: Helps set the bars while contributing a subtle tropical note.
- Vanilla Extract: Rounds out the flavors with a warm, sweet undertone.
- Salt: Just a pinch to enhance everything else and deepen the flavors.
Variations
I’m all about making recipes your own, so feel free to switch things up depending on what you have on hand or your mood. I’ve tried a few tweaks that turned out great and let the bars take on new personality without extra hassle.
- Add Berries: My family goes crazy when I toss in some fresh raspberries on top—adds a pop of color and little bursts of sweetness.
- Swap Sweetener: If you prefer, try agave syrup or date syrup instead of maple for a different depth of sweetness.
- Nut-Free Crust: For those with nut allergies, try a crust made from gluten-free oats and seeds—it works surprisingly well!
- Boost the Tartness: If you like it extra lemony, add a teaspoon more lemon juice or zest; it’s deliciously bright.
How to Make Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe
Step 1: Soak the Cashews for Creaminess
Start by placing your raw cashews in a heat-safe bowl and pouring boiling water over them until they’re submerged. Let them soak for about an hour. If you’re prepping ahead, you can soak them overnight in room temp water—both work great, but soaking longer makes the filling silky smooth. Once soaked, drain thoroughly so you don’t get any extra water diluting the lemon flavor.
Step 2: Prepare the No-Bake Vegan Pie Crust
While your cashews soak, prepare the crust following my linked No-Bake Vegan Pie Crust recipe. Press that into an 8 or 9-inch pan lined with parchment paper. Leaving the parchment to extend up the sides helps you easily lift the bars out once they’re set—trust me, this little trick saves a lot of frustration.
Step 3: Blend Your Filling to Perfection
After draining your cashews, pop them into your blender with the coconut cream, maple syrup, fresh lemon juice, lemon zest, coconut oil, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy — this might take a couple of minutes depending on your blender. Don’t rush this step; a velvety texture is key to the lusciousness of these bars.
Step 4: Assemble and Chill
Pour the creamy lemon filling over your prepared crust and spread it evenly with a spatula. Then comes the hardest part: the wait. Refrigerate overnight to let the filling set perfectly, or freeze for at least 3 hours if you’re in a hurry. These bars can be enjoyed chilled, frozen, or even partially thawed for a melt-in-your-mouth experience.
Pro Tips for Making Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe
- Use High-Quality Cashews: I always recommend raw, unsalted cashews—roasted or salted varieties won’t blend into as smooth or neutral a base.
- Don’t Skip the Citrus Zest: I discovered this trick adds an extra layer of lemon flavor that’s impossible to get from juice alone.
- Prepping the Crust Ahead: Making the crust the day before saves time and helps it set nicely before adding the filling.
- Soaking Time Matters: Under-soaked cashews can create a gritty filling; if you’re short on time, use boiling water and soak for at least one hour.
How to Serve Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe
Garnishes
I like to keep it simple with a light dusting of powdered sugar or some fresh lemon zest sprinkled on top for that pretty pop of color. Sometimes I add a few mint leaves for freshness or pile on some sliced strawberries or raspberries when I want a fruity flair. These little touches make the bars look as good as they taste.
Side Dishes
If you’re serving these at brunch or a casual snack, they go wonderfully alongside a pot of herbal tea or chilled cucumber water. For a party, I love pairing them with a fresh fruit salad or a bowl of mixed nuts to balance the creamy tartness.
Creative Ways to Present
For special occasions, I sometimes serve these lemon bars on a wooden serving board with lemon wedges stacked nearby for guests to zest atop their slice. Another idea: cut them into bite-sized squares and serve on cocktail sticks for easy finger food that’s both elegant and fun.
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly in the fridge for 4-5 days—just make sure they’re in an airtight container so they don’t absorb any fridge smells. They actually taste even better the next day as the flavors meld. Remember to lift them out using the parchment edges to keep their shape intact!
Freezing
These bars freeze really well. I slice them before freezing so I can grab just what I need without thawing the whole batch. Wrap each slice individually in plastic wrap and store in an airtight container or freezer bag for up to 2 months.
Reheating
No need to reheat these lemon bars! I prefer them cold or at room temperature. If frozen, just thaw in the fridge or at room temp for about 30 minutes before serving to restore their creamy texture.
FAQs
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Can I make these Creamy Vegan Lemon Bars without soaked cashews?
Soaked cashews are essential because they create the creamy texture without dairy. If you skip this step, the filling will be gritty and less smooth. However, if you’re short on time, soaking them in boiling water for one hour still works well.
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What if I can’t find canned coconut cream?
Don’t worry! You can refrigerate a can of full-fat coconut milk overnight and scoop out the thick cream that rises to the top. Use just that solid part for your recipe, and save the remaining liquid for smoothies or curries.
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Are these lemon bars suitable for kids?
Absolutely! My kids love the tangy but sweet flavor, and the creamy texture feels like a treat. Plus, since they’re made with real ingredients like nuts and fruit, they’re a healthier dessert option.
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Can I use another sweetener instead of maple syrup?
Yes, you can substitute maple syrup with agave nectar or date syrup for a similar sweetness and texture. Just make sure it’s a liquid sweetener to keep the filling smooth.
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How long do these bars keep in the fridge?
When kept in an airtight container, these lemon bars stay fresh in the refrigerator for 4 to 5 days.
Final Thoughts
I absolutely love how this Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe brings a slice of sunshine to any day. It’s one of those recipes I turn to when I want something bright, fresh, and fuss-free but still feels like a real treat. I hope you’ll enjoy making it as much as I do—after all, sharing food that’s both nourishing and delicious always feels like sharing a little happiness in the kitchen.
Print
Creamy Vegan Lemon Bars (No Bake, Gluten Free & Healthier) Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 16 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Gluten Free
Description
These Creamy Vegan Lemon Bars are a no-bake, gluten-free, and healthier dessert option featuring a smooth cashew and coconut cream filling with fresh lemon juice and zest on a crunchy vegan pie crust. Perfectly tart and sweet, these bars set overnight for a refreshing treat that can be enjoyed cold or frozen.
Ingredients
Filling
- 2 cups raw cashews
- 1/2 cup canned coconut cream*
- 1/2 cup pure maple syrup
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crust
- 1 recipe No-Bake Vegan Pie Crust (see notes)
Instructions
- Soak Cashews: Place the raw cashews in a heat-safe bowl and cover them with boiling water. Let them soak for 1 hour to soften. Alternatively, soak them overnight in room-temperature water for convenience.
- Prepare Crust: While the cashews soak, prepare the vegan no-bake pie crust according to the linked recipe. Press the crust mixture into an 8 or 9-inch pan lined with parchment paper, ensuring some parchment paper extends up the sides for easy removal later.
- Blend Filling: Drain the soaked cashews and add them to a blender along with canned coconut cream, maple syrup, fresh lemon juice, lemon zest, coconut oil, vanilla extract, and salt. Blend the mixture until it is completely smooth and creamy.
- Assemble Bars: Pour the blended lemon filling over the prepared crust and spread it evenly using a spatula to smooth the surface.
- Set Bars: Refrigerate the assembled bars overnight to allow them to firm up properly. Alternatively, freeze them for at least 3 hours if you prefer a firmer texture.
- Serve: Once set, remove the bars from the pan using the parchment paper edges. Serve chilled, frozen, or thawed as desired.
Notes
- Use the No-Bake Vegan Pie Crust recipe linked in the notes section for the crust to ensure a perfect vegan and gluten-free base.
- Canned coconut cream is different from coconut milk. If you cannot find coconut cream, refrigerate a can of full-fat coconut milk and scoop out only the solid cream that rises to the top, discarding or saving the remaining liquid for other uses.
- Bars can be stored refrigerated for up to 5 days or frozen for longer storage.
