These Vegan Lemon Bars are a dessert dream come true! Made with shortbread crust and loaded with tangy lemon flavor, you’d never guess that these lemon squares are vegan!
1cupraw unsalted cashews (148g), soaked in hot water for at least 1 hour
¾cupcoconut cream from a tin of full fat coconut cream or milk - the thick creamy part, NOT the coconut water*
3tablespoonscornstarch(30g)
½cuplemon juice
¼cup+1 tablespoon maple syrup(60mL)
2teaspoonsvanilla extract
⅛teaspoonof sea salt
⅛ to ¼teaspoonturmeric for colour
1teaspoonlemon zest
Instructions
Crust
Preheat the oven to 350°F/175°C.
Line an 8x8 baking dish with parchment paper, so that the paper hangs over the side for easy removal.
Mix all of the crust ingredients together with a spatula or your hands, until it sticks together. Press evenly into the baking dish. You can use a spoon or the bottom of a measuring cup to help you. It'll seem a bit sticky because of the maple syrup. Add the extra tablespoon of oil if it is too dry.
Bake for 10 minutes uncovered. Remove from oven and allow to cool completely before adding the batter for the lemon filling on top.
Lemon Filling
In a high powered blender, add all of the lemon filling ingredients. For the turmeric, start with ⅛ teaspoon then add more if you desire (it doesn't add any taste, only colour).
Blend all of the ingredients together until the mixture is very smooth. If you're not using a high powered blender, blend another time to ensure all of the cashew pieces are completely blended. Taste test, and adjust if necessary
Once the crust has cooled, pour the filling on top. Tap on the counter lightly to remove any bubbles.
Bake for 23 to 25 minutes, until the centre is set. Allow to cool on the counter until completely cooled (about an hour), and then place in the fridge for at least 4 hours to set.
Top with powdered sugar (optional), cut into bars, and serve. Enjoy!!
Notes
*If you can’t find coconut cream, add 1 can (14 ounces) full fat coconut milk, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. They should come up to about ¾ cup every time from a 14 ounce can.