• Messy Vegan Baker

Vegan Lemon Bars

It’s springtime! So I decided to make a delicious treat to enjoy. These Vegan Lemon Bars are amazing! The crunchy savory crust paired with the soft sweet and tart topping makes these bars the perfect treat.

The crust is from Sally’s Baking Blog. And the filling/topping(?) is from Minimalist Baker.










Ingredients:


Crust:

1/2 c vegan butter

1/4 c granulated sugar

1 tsp vanilla extract

1/8 tsp salt

1 c 1 tbsp flour

Filling:

1 c raw cashews

1 c chilled full fat coconut milk (scoop out the thick creamy part at the top)

1 tbsp arrowroot or cornstarch

1/2 c lemon juice (about 2 lemons)

~1 tbsp lemon zest

1/8 tsp salt

1/2 c maple syrup

powdered sugar for topping (optional)

Directions:


  1. In a separate bowl, cover the cup of raw cashews with boiling water and let it set for about an hour

  2. Heat the oven to 325 degrees F

  3. Line an 8x8 or 9x9 inch baking pan with cooking spray or butter and line with parchment paper leaving overhang on both sides

  4. In another bowl, melt the vegan butter in the microwave

  5. Add in the sugar and vanilla, salt and mix until well combined

  6. Add in the flour and mix until just combined

  7. Spread the dough onto the baking sheet making sure it’s even

  8. Poke holes in the bottom to ensure the crust baked evenly

  9. Bake for 18 - 22 minutes or until the edges are golden brown

  10. Once the crust is baked, turn the oven up to 350 degrees F

  11. While the crust is baking, make the filling (if your cashews have been sitting for at least an hour)

  12. Drain and rinse the cashews and add them to a blender

  13. Add the rest of the ingredients to the blender (coconut milk, arrowroot powder, lemon juice, lemon zest, salt, and maple syrup)

  14. Blend the ingredients until it is a smooth liquid making sure to taste it as you go and adding more lemon juice or zest or maple syrup to your liking

  15. Once the crust has cooled for at least 10 minutes, pour the filling on top

  16. Tap the pan a few times to make sure there are no air bubbles

  17. Bake for 20 - 25 minutes or until the edges are firm but the middle is slightly jiggly

  18. Let it cool for about 10 minutes then place in the refrigerator for at least 4 hours but ideally 24 hours

  19. Cut, and enjoy

  20. These will keep in the fridge for up to a week

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