If you’re searching for a dessert that’s effortlessly refreshing, perfectly tangy, and melt-in-your-mouth creamy, these Creamy Vegan Lemon Bars are about to become your new obsession. They come together with simple, wholesome ingredients—no baking required—and deliver that classic lemon bar zing in a totally dairy-free, gluten-free, and secretly healthy way!
Why You’ll Love This Recipe
- No-Bake & Fuss-Free: Everything happens in your blender and fridge—ditch the oven for easy prep and cool results every time.
- Creamy Dreamy Texture: The soaked cashews and coconut cream blend up ultra-smooth, creating a decadent filling that tastes rich without being heavy.
- Bright, Fresh Flavor: Loaded with real lemon juice and zest, every bite is a citrusy celebration that wakes up your tastebuds.
- Allergy-Friendly & Wholesome: These bars are naturally gluten-free, dairy-free, egg-free, and made with nothing but plant-based goodness and a touch of maple syrup!
Ingredients You’ll Need
Don’t let the simplicity fool you: each ingredient in these Creamy Vegan Lemon Bars is there for a delicious reason! These essentials create that signature zesty flavor, creamy filling, and tender no-bake crust you’ll crave again and again.
- Raw cashews: These are the secret to a silky, cream-cheese-like filling—with just a soak, they blend up to luscious perfection.
- No-Bake Vegan Pie Crust: Simple and sturdy, this crust is the gluten-free base for your lemon bars—plus it’s delightfully nutty.
- Canned coconut cream: Rich, thick coconut cream makes the filling smooth and decadently creamy without any dairy.
- Pure maple syrup: Adds just the right kiss of natural sweetness, balancing the tang of the lemons.
- Fresh lemon juice: The star! Use freshly squeezed juice for vibrant flavor that’s unmistakably homemade.
- Lemon zest: Adds aromatic citrus oils for deeper lemon flavor in every dreamy bite.
- Coconut oil: Helps the filling set perfectly, so you get neat, sliceable bars (no gelatin needed!).
- Vanilla extract: Rounds out the tart lemon with a warm, mellow touch.
- Salt: Just a pinch brightens all the flavors and keeps the sweetness in check.
Variations
One of the best parts about these Creamy Vegan Lemon Bars is how easily you can make them your own—don’t be afraid to play with flavors or tweak the recipe for your pantry or preferences!
- Go Nut-Free: Swap the cashews for soaked sunflower seeds for an allergy-friendly twist (just expect a slightly earthier flavor).
- Berry Lemon Bars: Swirl in a spoonful of fresh raspberry or blueberry puree before chilling for a fruity, colorful touch.
- Extra Zing: Add a little extra lemon zest or a dash of turmeric for brighter color and even more citrus sparkle!
- Swap the Crust: Try almond flour, gluten-free graham crackers, or your favorite nut-and-date base if you have a go-to crust you love.
How to Make Creamy Vegan Lemon Bars
Step 1: Soak the Cashews
Begin by placing the raw cashews in a heat-safe bowl and pouring boiling water over them until they’re fully submerged. Let them soak for at least 1 hour—this step is essential for the dreamy, creamy base! (If you like to plan ahead, you can soak them in room temperature water overnight instead.)
Step 2: Prepare the No-Bake Crust
While the cashews soak, whip up the No-Bake Vegan Pie Crust as instructed in your favorite recipe. Press the mixture firmly and evenly into a parchment-lined 8- or 9-inch pan, making sure to leave parchment paper “handles” up the sides for easy removal once set.
Step 3: Blend the Creamy Lemon Filling
Once soaked, drain the cashews and pop them into a high-powered blender. Add coconut cream, maple syrup, fresh lemon juice, lemon zest, coconut oil, vanilla, and salt. Blend until ultra-smooth and totally luscious, pausing to scrape the sides if needed—texture should be completely silky.
Step 4: Assemble & Chill
Pour the creamy lemon filling over your prepared crust, spreading it into an even layer with a spatula. Cover and refrigerate overnight for perfectly set bars, or if you’re a little impatient, pop them in the freezer for at least 3 hours until firm!
Step 5: Slice & Serve
Once set, use the parchment “handles” to lift the bars out of the pan. Slice into neat squares or rectangles, and get ready for that first blissful, tangy-creamy bite! They’re delicious straight from the fridge, frozen, or even gently thawed to room temperature.
Pro Tips for Making Creamy Vegan Lemon Bars
- Bringing Out the Best in Lemons: Always zest your lemon before juicing! The oils are freshest this way and add tons of flavor to your bars.
- Getting the Perfect Set: Patience is key—let the bars chill overnight for neat, creamy slices. For a firmer, cheesecake-like texture, serve straight from the freezer!
- Coconut Cream Savvy: If you can’t find canned coconut cream, refrigerate a can of full-fat coconut milk and scoop off just the thick solid part—that’s your coconut cream!
- Blender Power: For the smoothest filling, use a high-speed blender and be sure to soak the cashews thoroughly to avoid any grittiness in your lemon layer.
How to Serve Creamy Vegan Lemon Bars
Garnishes
These Creamy Vegan Lemon Bars are gorgeous on their own, but a sprinkle of extra lemon zest or a light dusting of powdered sugar (use organic, if vegan) makes them look even more irresistible. For a fun twist, top with thin lemon slices or add a few fresh berries for a pop of color and flavor!
Side Dishes
Pair these bars with a cup of herbal tea or iced green tea for a light afternoon treat. If you’re making them for a gathering, set out a platter with a medley of other fruit-forward desserts or a bowl of coconut yogurt and berries alongside for a fun, build-your-own dessert spread.
Creative Ways to Present
Try serving Creamy Vegan Lemon Bars as chilled petit fours squared on a tiered cake stand, or cut into diamonds for an elegant display at showers and brunches. You can even layer mini squares into mason jars with fresh berries and crunchy granola for eye-catching dessert parfaits!
Make Ahead and Storage
Storing Leftovers
To keep your Creamy Vegan Lemon Bars perfectly fresh, store them in an airtight container in the refrigerator. They’ll maintain their creamy texture and bright flavor for up to 5 days—which is perfect for prepping ahead for a party or emergency sweet tooth.
Freezing
These lemon bars freeze beautifully, making them a fabulous make-ahead treat. Arrange cut bars between layers of parchment in an airtight container and freeze for up to 2 months. You can enjoy them frozen for an icy, cheescake-style bite, or thaw in the fridge before serving.
Reheating
No heating is needed—just let the bars come to your preferred temperature. If frozen, thaw in the refrigerator for a few hours or enjoy straight from the freezer for a firmer dessert. If they’ve gotten a bit too soft, a few minutes in the freezer will help them firm up again.
FAQs
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Can I make Creamy Vegan Lemon Bars without a blender?
While a high-speed blender yields the smoothest, creamiest filling, you can also use a strong food processor. Just be sure to soak the cashews thoroughly to ensure a silky-smooth consistency.
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What if I don’t have coconut cream?
If you can’t find canned coconut cream, simply chill a can of full-fat coconut milk overnight and scoop off the solidified cream that rises to the top. This makes a perfect substitute and gives the filling its rich, creamy texture.
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Are Creamy Vegan Lemon Bars healthy?
These bars are a healthier alternative to traditional lemon bars. They’re naturally sweetened with maple syrup, packed with healthy fats from cashews and coconut, and made without refined sugars, dairy, or gluten!
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Can I double the recipe for a crowd?
Absolutely! Simply double all the ingredients and use a larger pan (like a 9×13) or make two smaller pans. Allow extra time for the bars to set if the layer is thicker.
Final Thoughts
If you’re ready to taste sunshine all year long, go ahead and whip up these Creamy Vegan Lemon Bars. They’re easy, bright, and bursting with citrus flavor—guaranteed to win hearts at any event (or just for you, no judgment!). Give them a try and make your dessert dreams a delicious reality.
Print
Creamy Vegan Lemon Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 30 minutes
- Yield: 16 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Gluten Free
Description
These Creamy Vegan Lemon Bars are a delightful treat that is not only no-bake and gluten-free but also a healthier option. The creamy texture and tangy lemon flavor make these bars a perfect dessert for any occasion.
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 (linked in notes)
Instructions
- Soak Cashews: Place cashews in a heat-safe bowl, cover with boiling water, and let sit for 1 hour or soak overnight in room-temperature water.
- Prepare Crust: Make and press Vegan No-Bake Pie Crust into an 8 or 9-inch pan lined with parchment paper, leaving edges to easily lift the bars.
- Blend Filling: Drain cashews and blend with coconut cream, maple syrup, lemon juice, lemon zest, coconut oil, vanilla extract, and salt until smooth.
- Assemble Bars: Pour the filling over the crust and smooth with a spatula.
- Set Bars: Refrigerate overnight or freeze for 3 hours until set. Serve chilled, frozen, or thawed.
Notes
- Use the No-Bake Vegan Pie Crust recipe linked in the notes for the crust.
- If canned coconut cream is unavailable, refrigerate full-fat coconut milk and use only the solids that rise to the top.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 11g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
