
Lemon bars.
So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.

Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.
The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.

The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!
I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!


Friends, you’re going to LOVE these bars! They’re:
Creamy
Rich
Lemony
Not too sweet
Simple
Surprisingly healthy
Portable
& Delicious
These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).
If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.

Creamy Vegan Lemon Bars
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (plus more to taste)
- 2 Tbsp organic powdered sugar (optional // for topping)
CRUST
- 1 cup gluten-free oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
- Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
- To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Video
Notes
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Crust adapted from my Peanut Butter and Jelly Snack Bars.
Christa says
Delicious! Just made this tonight. I’ve been in a rut with dessert, eating the same things, mainly chocolate. I had bought a bag of lemons and wanted a lemony dessert. And this was it. And again, so good!!
Support @ Minimalist Baker says
Yay! Thank you for the lovely review, Christa! xo
Baylee says
I have miyokos cream cheese that is about to go bad, can i replace the cashews with the cream cheese? if so, how much do you think I should replace with?
Support @ Minimalist Baker says
Hi Baylee! We haven’t tried that so we cannot guarantee results, but we think it might be good. More of a “cheesecake” vibe, yum! We think ~3/4-1 cup of cream cheese would be worth trying. Let us know how it goes!
Lyuba says
These bars are amazing! I’ve made them twice already for my sister who can’t eat eggs or dairy, and she said it’s the best vegan dessert she’s ever had. I make a different crust though, because I prefer a more shortbread-like one.
Recommendations:
– You can usually find Arroy-D brand coconut cream in Asian grocery stores (or well-stocked other stores), so you don’t have so much of the coconut milk liquid left over.
– I highly recommend making candied lemon peel for the topping, it takes these bars next level.
I have a big bag of oranges to use up so I’m going to try and orange variation on these and report back.
Support @ Minimalist Baker says
Aw, we’re SO glad you and your sister both enjoy them! Thank you for sharing, Lyuba! Excited to hear how the orange variation goes =)
molly says
Hi! I was wondering – can you sub the coconut sugar for regular sugar in the crust?? Thanks!
Support @ Minimalist Baker says
Yes, that should work well!
Julie says
I want to make this recipe, but I hate the taste of coconut. I know I can substitute vegan butter and another sugar in the crust. Is there anything i can substitute for the coconut creme in the lemon layer?
Support @ Minimalist Baker says
Hi Julie! The coconut is pretty essential for the right texture here. You could possibly increase the cashews by ~1/2 cup and use a bit of water, maybe 1/2 cup, to blend the filling, but we haven’t tried it and cannot guarantee results.
Pam S says
Julie, I have a very sensitive pallet and I could not taste coconut in this recipe. When I told my daughter and son-in-law what the ingredients were, they were surprised. It honestly tasted like a lightly lemon flavored cheesecake.
Alisha says
I’m not the chef but I’ve seen recipes with silken tofu
Pam S. says
I made this for my adult daughter’s birthday, she can’t eat dairy but loves cheesecake. I thought this would be a great option as a substitute, and she and her husband loved it! I didn’t make any modifications at all…it was perfect as written! I put it in a round 8” Pampered Chef pan and it came out of the pan nicely and looked pretty sliced in wedges. She had some fresh strawberries that we sliced on top…tasted very good with the light lemon flavor! Thanks once again for your awesome recipes, I haven’t found one yet that I haven’t liked! I can’t have gluten or dairy and love how many options you provide.
Support @ Minimalist Baker says
Yay! Sounds SO lovely! Thanks so much for the great review, Pam. So glad you enjoy our recipes!
Loren Gebo says
Do these freeze well? Also planning on making them for Easter, but we are traveling, so I was hoping to make them ahead of time.
Support @ Minimalist Baker says
Hi Loren, yes, these freeze well. Enjoy!
Stephanie says
I want to make these for Easter, I’m wondering about how many cans of coconut milk I need to buy to equal 1 cup’s worth of coconut cream* (the hardened portion at the top of full-fat coconut milk)
Support @ Minimalist Baker says
Hi Stephanie, it will vary by brand, but about 2 cans. Hope that helps!
Rochelle Adam says
Hi, I’m looking forward to making this recipe for our Passover seder dessert (with an all almond crust). It sounds wonderful and the reviews are great. Can I use almonds instead of cashews because of allergies to cashews?
Thanks!
Support @ Minimalist Baker says
Hi Rochelle, almonds unfortunately won’t get creamy like cashews. The next best option would be macadamia nuts, but they won’t get quite as smooth. Hope that helps!
Dassi M says
Hi Rochelle! I also want to make these for Passover. What’s your method for an almond crust? Do you just do 2 C of almonds instead of 1 C of oats and 1 C almonds? Please advise. Thank you!!!
Chantelle says
Hi there, Ive made these a couple of times and absolutely love it!
I was wondering if there’s an alternative for the oats as a base? Unfortunately I’ve realized that I have a bad reaction to it.
Look forward to hearing from you!
Support @ Minimalist Baker says
Hi Chantelle, another reader mentioned subbing almond flour with success! Otherwise, perhaps quinoa flakes, but you may need to compensate with a little more sweetener since oats have a slightly sweet flavor and quinoa flakes are more bland. Hope that helps!
AB says
Thanks for this recipe! I’ve made this three times now, and in my opinion, the filling-to-crust ratio is off — there’s a little too much crust. for others, I recommend making about 75% the recommended crust, or 30% more filling (ish). Also, these aren’t gooey – but they are very creamy and nice while chilled. I added a little vanilla, and more zest and maple syrup. Do not overbake, *do* heed the instructions about taking them out when the edges start to look dry. I overbaked them once and they were very chewy – oops. I want to try a gooey recipe next! These would probably be great with whipped cream on top. Also, one of the times I made them, I just used the whole can of coconut milk, watery bits and all, and it was fine.
Support @ Minimalist Baker says
Thank you for sharing your experience and modifications!
andy says
Nice alternative to the sugar bomb that is a traditional lemon bar. We made a handful of modifications with mixed results:
– mac nuts in place of cashews (due to a cashew sensitivity). It worked, but I didn’t care for how strong the mac nut flavor was. Cashews preferred.
– added an additional lemon’s worth of juice, with extra starch to compensate for the liquid. Honestly, I could have gone for even more lemon.
– extra 2 tbsp maple syrup. I think a full 1/4 cup extra would have been welcome.
– just a little turmeric to help produce a yellow color.
– we used a shortbread crust with wheat flour.
The bars set nicely and had good texture and flavor. Almost hits the spot if you’re craving a lemon bar, without having to eat a ton of processed sugar.
Support @ Minimalist Baker says
Lovely! Thank you for sharing, Andy!
andy says
For sure! Thanks for the recipe. One other note – instead of buying cans of coconut milk, we found the small (~5oz) cans of coconut cream at Natural Grocers. 2 of these yielded almost exactly a cup of cream with just a little bit of liquid left over.
Support @ Minimalist Baker says
Nice! Thanks for sharing!
Susan K. says
I start craving these when I haven’t had them for a couple of months. After going mostly vegan, one of the strongest cravings I had was for lemon bars. I didn’t think it was possible to make vegan ones. Not so! This recipe is just as good as the “real” thing! Thank you!
Support @ Minimalist Baker says
Yay! So glad you enjoyed these, Susan. Thanks for the great review!
Dre says
Easy to follow recipe! I think it definitely needs more lemon and/or citrus zest. I followed the recipe exactly and after baking, it was beige in color and not appetizing looking for my guests. IMO non-vegan lemon bars are far superior but this is an okay alternative – Just needs some tweaks to the recipe. I subbed some walnuts for almonds in the crust which turned out nice!
Support @ Minimalist Baker says
Thanks for sharing your experience, Dre. Did you happen to make any other modifications besides the walnuts?
Britt says
I made this but realized after starting that I was missing a few ingredients. Here’s my subs:
Tapioca flour instead of arrowroot (used 2TBS)
Pecans, almonds, and walnuts in the crust. The walnuts were pretty oily so I used half the amount of coconut oil.
Limes instead of lemons! Same amount of juice.
So good! As someone else commented it is a little jelly like instead of creamy, but very delicious.
Support @ Minimalist Baker says
Woohoo! Thanks so much for the review and for sharing your modifications, Britt. So glad you enjoyed!
Hilary says
I made these for some vegan friends and they were just ok. It would be more accurate to describe them as lemon cheesecake-ish adjacent. Blended them to the death and still didn’t love the texture…just a personal preference.
For a vegan option, they’re a fine dessert, but they taste nothing like actual lemon bars. The texture and punch of traditional lemon curd is what makes a lemon bar and these don’t have that.
I think for next time, I’ll try a vegan lemon curd from another website, but pour it over this crust and top with a little powdered sugar.
The search for vegan lemon bars is indeed elusive…and still ongoing!
Support @ Minimalist Baker says
Sorry to hear you didn’t love this recipe, Hilary. We so appreciate you sharing your honest experience! Did you happen to make any modifications to the recipe?
Nicole B says
Hi! Does this call for raw almonds? It mentions raw cashews but then doesn’t mention raw for the almonds. Thanks!
Support @ Minimalist Baker says
Hi Nicole, yes, raw almonds. We’ll make sure to specify!
Rachel Keng says
I made these lemon bars for my sister’s birthday, and they were amazing! I followed the recipe as written. My can of full-fat coconut milk only yielded about 3/4 cup of cream. Using ~1/4 cup of liquid did not negatively impact the creaminess of the bars. These were perfect, and I will make again!
Support @ Minimalist Baker says
Great! We’re so glad you enjoyed them, Rachel! Thank you for sharing! xo
Laura says
Can these be frozen?
Support @ Minimalist Baker says
Yes!
Julie says
It is important to use a coconut milk that does not contain emulsifiers. The emulsifier prevents the coconut water from separating from the coconut fat and therefore you cannot skim off the coconut “cream”.
Buy coconut milk that is only coconut milk and water.
Excellent lemon bars!
Support @ Minimalist Baker says
Thanks for sharing, Julie!
Megan says
Wow!! These came out perfectly. I subbed walnuts for almonds due to an almond allergy and it worked great. So delicious and rich!
Support @ Minimalist Baker says
Yay! Thank you for sharing, Megan! xo
Malinda says
What can I use in place of cashews?
Support @ Minimalist Baker says
Hi Malinda! We haven’t tried it in this recipe but it’s possible that macadamia nuts would work, if you can have them. We’d suggest soaking in boiling water for at least 1 hour. Let us know how it goes!
Joan Hogan says
I want to make these for a large crowd ahead of time. Can you freeze these?
Support @ Minimalist Baker says
Hi Joan, yes, these freeze well!
susana says
Hi!
Could I omit the sugar and maple syrup from the crust and use soaked dates instead?
Thanks!
Support @ Minimalist Baker says
Hi Susana! We haven’t tried making this crust with soaked dates, but we think it might work! Let us know how it goes if you give it a try! xo
Meg says
I made these last night for my mom’s birthday and they are so lemony and creamy and delicious! They were easy to make and everyone loved them!
Support @ Minimalist Baker says
Woohoo! We love to hear this. Thanks for the lovely review, Meg, we’re so glad everyone enjoyed! xo
Anjali says
This was yummy, not the usual eggy heavy lemon bar.!I couldn’t get enough from cream from the coconut cream can so I did add a bit of potato starch in there. I didn’t love that, but if I had to do it again I would just put more coconut cream. Loved it and my guests loved it too. Ooh and I doubled the zest.
Support @ Minimalist Baker says
We’re so glad you and your guests enjoyed them, Anjali! Thank you so much for sharing! xo
Crystal says
Does it taste like coconut? I’m not a fan of coconut, it would love some lemon bars!
Support @ Minimalist Baker says
We don’t think the lemon bars taste too coconutty, but there is definitely a hint of coconut flavor. Let us what you think if you give them a try! xo
Emily says
Oh my gosh. DELICIOUS! I doubled the recipe and prepared it in a 9×13. I extended the second baking time by about 8 minutes to accommodate the extra filling. The bars were devoured at the omnivore party I took them to. Will *definitely* be making these again. My picky kids even loved them.
Support @ Minimalist Baker says
Awesome! Thanks for the lovely review and sharing your experience, Emily. We’re so glad everyone enjoyed them! xo
Anina says
Absolutely delicious!
I made the recipe as it was, it’s just the perfect summer treat.
I decided to put them in the freezer and took one out at a time. Just letting it thaw for a few minutes.
Support @ Minimalist Baker says
Lovely! Thank you for sharing, Anina! xo
Mikayla says
I LOVE these lemon bars. I’ve made them twice now and they are always a hit. I call them lemon cheesecake bars because that is what the texture reminds me of. Each time I replaced the almonds for pecans in the crust. Amazing!!!
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoy them, Mikayla! xoxo
Taylor says
As always, your recipes are amazing!! Can I freeze these?
Support @ Minimalist Baker says
Aw, thanks Taylor! Yes, these freeze well.
Marcel says
I made this recipe with a couple modifications and it is AMAZING! I used regular brown cane sugar instead of coconut sugar and agave syrup instead of maple syrup, same quantity as suggested. I did use lime but I will try with lemons to experience the difference.
I also used a smaller container so both my layers where thick giving it a cheesecake-like feeling.
These are BY FAR the best lemon bars I’ve tried. I cut it in small sample squares for my coworkers and some of them are willing to even buy. Recommended 100%!
Support @ Minimalist Baker says
Woohoo! We’re so glad you and your coworkers enjoyed them! Thank you for the lovely review, Marcel! xo
Jen says
Do these hold up okay in the freezer…?
Support @ Minimalist Baker says
Hi Jen, Yes! Keep for up to one month in the freezer, and thaw fully in the refrigerator before enjoying. xo
Jen says
I’ve made these before and they are delicious and really lemony. I want to make it into a cheesecake. Can I just double the recipe and bake a bit longer? I won’t to make it into a birthday cake for my Mum as she loves them!
Support @ Minimalist Baker says
Hi Jen, That could work! We probably wouldn’t increase the first bake time (for the crust) because it might burn, but once the filling is in there, a little extra time should be okay. Let us know how it goes!
Jen says
This was great! I wasn’t sure how it would hold up in the middle as a proper cheesecake until it was actually cut but everybody loved it! Both carnivores and vegans. I made an extra third of the base (omitting the coconut oil) as for some reason it was looking too wet 🤷🏻♀️.
I made twice the filling mixture and baked it for about 35 minutes but I did turn down the oven towards the end as it was beginning to brown.
I wanted to top with a passionfruit agar agar jelly but in the end time and waning creativity made me leave it naked.
Support @ Minimalist Baker says
Thanks so much for the update, Jen! We’re so glad to hear it turned out well. That passionfruit idea sounds incredible by the way! xoxo
Clare says
These. Are. Phenomenal.
I did add extra lemon juice and zest but otherwise followed the recipe exactly and they are so delicious.
Support @ Minimalist Baker says
Amazing!! Thanks so much for the lovely review, Clare! xo
Paula says
I love all your recipes but so sad about this one I think the crust baking time should be less, my entire crust burn and I followed the directions to the letter. it was too much to raise the temp to 375 and I baked for 5 mins and just burned it, then baking again with the filling.
Support @ Minimalist Baker says
We’re so sorry that happened, Paula! Is it possible you were using a larger pan? That can cause the crust to be too thin and burn. We only ask because so many other readers have had success with this one!
Dawn says
I made these lemon bars for mothers day and they were absolutely wonderful. I substituted almond flour for the oats 1:1 to make them even lower carb and grain free and the results were excellent. Like another post, I cut them into 16 bars which I found totally satisfying. Such a great recipe, I will definitely be making them again and again.
Support @ Minimalist Baker says
Aw, yay! We’re so glad they turned out well. Thanks for the lovely review and for sharing your modifications, Dawn! xo
Tam says
Has anyone made this with dates? I think the sweetness would be a good substitute for even the maple syrup… Looks like great recipe.. must try!!!
Support @ Minimalist Baker says
Hi Tam, we think that could work for the crust, especially if you opt for a no-bake version like this one. But for the filling, we don’t think it would get creamy enough. Hope that helps!
Pamela says
Just wondering if I could use honey instead of the maple syrup?
Support @ Minimalist Baker says
Honey should work well. Let us know how it goes!
Jill Parker says
I need a sub on cashews and it cannot be tofu either.
I have made this recipe many times but this time cannot use cashews nor can I use any tofu as suggested. Would extra coconut cream work, would that be overwhelming? I also have super creamy oat milk. Could that work or would it not set well? Ugh I am at a loss and have not time. Taking this on a trip.
Jill
Support @ Minimalist Baker says
Hi Jill, the next best option would be macadamia nuts, but they won’t get quite as smooth. We think extra coconut cream might make it too runny, unless it’s very thick. Hope this reaches you in time!
Sue Adrianza says
Hi! I would love to make this but my daughter is allergic to cashews and peanuts, what would be a good substitute?
Support @ Minimalist Baker says
Hi Sue, You could try using silken tofu in place of the cashews and use this recipe as inspiration. Hope that helps!
Liv says
Is there anything I could yous instead of coconut cream? I’m quite allergic and although these look lovely I’m not prepared to die for them 😂.
Liv x
Support @ Minimalist Baker says
Hi Liv, For the coconut cream, you can sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let us know if you give it a try.
Cami says
Loved these so much that I want to use this crust everywhere else I’ve been using graham cracker crumbs! I had to make one change based on what I had on hand (greek yogurt for the coconut cream) and added one more lemon’s with of juice and zest in the end. A few drops of natural food coloring got me closer to a classic lemon bar color. I found the kcal in the nutritional info for 1 of 9 bars a little off-putting but an 8×8 pan makes, IMO, 16 good size bars. Completely hit the spot for a summer dessert — and my partner, who doesn’t like traditional lemon bar texture, loved them too. Thanks!
Support @ Minimalist Baker says
Woohoo! We’re so glad you both enjoyed them. Thanks for sharing, Cami! xo
Josie says
These bars are delicious! They taste like 40% lemon meringue and 60% cheesecake and it is incredible. The only bad thing is that I want to make them all the time and then eat the whole lot at once right away. >_<
Support @ Minimalist Baker says
We’re so glad you enjoy them, Josie! xoxo
Jen S. says
These bars are incredible! The recipe is simple, healthy, and by far the best cheesecake alternative I’ve ever made. This tops my list of WOW recipes to make for potlucks, special treats, and making plant-based vegan look sexy to the doubters and haters out there. When life hands you lemons, just make these lemon bars…
Support @ Minimalist Baker says
Woohoo! We’re so glad you enjoyed this recipe, Jen. Thanks so much for the lovely review! xo
Nikki says
This recipe is fantastic!! I used a mix of walnuts and almonds for the crust and blended in some vanilla extract to the filling. I also topped it with toasted coconut – delicious!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nikki! Thanks so much for the lovely review and for sharing your modifications! xo
DIANA says
this is so good! thank you very much
Support @ Minimalist Baker says
Thanks for the kind review, Diana! xo
I. T. says
Can I substitute something besides almonds? The people I’m making it for are allergic
Support @ Minimalist Baker says
Hi there! You could try walnuts or pecans, but we’d suggest reducing the oil since they naturally have more fat in them.
Brittany H says
I’ve made these twice now and they’re amazing! I served them to group of people and they had fun guessing what they were made of. Most said “graham cracker crust” and “cream cheese filling”. They were shocked when I disclosed the true recipe :)
Thanks for creating such a wonderful recipe!
Support @ Minimalist Baker says
Woohoo! We’re so glad everyone enjoyed them. Thanks for sharing, Brittany! xo
Daniela says
These were really quite extraordinary. Pretty simple ingredients and didn’t take up very much time. I did add more zest and juice and a little turmeric powder for color. So good!
Love those additions! Thanks for sharing, Daniela!
Holly says
Absolutely love these! I’ve tried making them a couple times in the past, but I didn’t have a blender and tried using a food processor for the filling. It sort of worked if I strained the cashew bits out (I think I used So Delicious Coco Whip once instead of coconut cream), but now that I have a NutriBullet Select it’s a game-changer! I soaked the cashews in cool water for 6 hours and it did the trick to make the filling so smooth and silky. To the filling I added some extra zest of 1 lemon and juice from 1/2 a lemon, and 1 tbsp extra maple syrup. For the crust, I actually used your recipe from your 7 layer bars – I find the dates/maple syrup combo help it stick together well. My bars baked in the oven for an extra 10 minutes to get to the “jiggly” consistency. These bars truly melted in your mouth! The filling was perfectly set and the crust held together well that you could pick them up like bars. The next day, the filling was a little firmer but still soft, like cheesecake. So delicious and an amazing recipe with wholesome ingredients!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Holly! xo
Tiffany says
Any suggestions for making the crust sugar free?
Support @ Minimalist Baker says
Hi Tiffany, you could try dates or stevia and adjust the oil as needed to help it bind.
Kim says
Can you freeze these?
Support @ Minimalist Baker says
Yes! Keep for up to one month in the freezer, and thaw fully in the refrigerator before enjoying. xo
Brenda Wallick says
I plan on making this recipe soon but I am confused. It states that the prep time is 5 hours. I see the cashews need to soak an hour, but I don’t see anything that would take 5 hours. Can you help me with this?
Thanks!
Prep time includes the chilling after it’s baked!
Kiawna says
**For the lemon lovers who like the extra zing in all lemony recipes: I think I found the perfect proportion! I added the juice AND all the zest of three large lemons, and it satisfied my tang-seeking palate :) **
These are truly a treat! I can’t stop opening the fridge to munch on them some more….for breakfast, snack, dessert—they satisfy at any time of day. We love that they are not overly sweet and pack just the right among of tang. Added a bit of ground turmeric too and they came out a nice yellow color. No more non-vegan lemon bar cravings!
So lovely! Thanks for sharing, Kiawna! Sounds incredible.
Tammy says
What do you do with the rest of the can of coconut cream?
Support @ Minimalist Baker says
Hi Tammy, we like freezing it in ice cube trays for adding to smoothies. You can find more inspiration by searching by ingredient (coconut milk) in our recipe index. Hope that’s helpful!
Michelle says
Not sure if others had this issue, but for me I found that after the 15 min at 350 F for the crust, my crust was done! I put it in for an extra 3 min at 375 F just to watch it and see if it needed more time, but it got a little burned at the edges.
Support @ Minimalist Baker says
Hi Michelle, thanks for sharing your experience! Is it possible you were using a larger pan or the crust was thinner for some reason?
Jillian says
These were delicious! Love the fresh lemony zing. The recipe was easy to follow and came out beautifully. I placed my can of coconut milk in the fridge overnight to help solidify the coconut cream and I ended up with the exact measurement needed when I made them today. Love the idea of trying another citrus like lime that someone else suggested or even grapefruit :)
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Jillian! Thanks so much for sharing! xo
Robyn Estabrook says
These are delicious and not overly sweet. They are very satisfying in flavor but not very lemony in looks.
I am wondering if it would be alright to freeze the bars?
Support @ Minimalist Baker says
We’re so glad you enjoyed them! Yes, you can freeze them. Another reader mentioned adding a tiny bit of ground turmeric for enhanced color. Let us know if you try it!
Lisa says
I love this recipe. I’ve made this as the lemon bars. But I have also used it to make a key lime pie. I just used a pie dish, no parchment. And added enough lime zest and juice for the zing we like.
Wonderful recipe! :D
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Lisa! xo
Elise says
Do you think this recipe would work without oats? Is there anything that would be a decent substitute?
Support @ Minimalist Baker says
Hi Elise, We haven’t tried it, but quinoa flakes might work. You may need to compensate with a little more sweetener since oats have a slightly sweet flavor.
Leah says
These are next level 😍 next time I’ll double the lemon and maybe add a lime for a different kick. Otherwise they were perfect, better than non vegan lemon bars!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Leah! xo
Emanuela says
Interesting recipe!! I made a few changes: oatmilk instead of coconut cream, applesauce for coconut oil and 1/3 of the almond grounds for protein powder. I had to add also more cashews and cornstarch to make it creamier but it was still quite liquid. I was worried it wouldn’t have worked but it actually firmed up in the oven really well!! I also added more lemon juice and the taste was perfect. Maybe not my favourite recipe here (the healthier changes come at a price!!), but I really enjoyed these bars :)
Support @ Minimalist Baker says
Thanks for sharing, Emanuela!
Margarte says
I love this recipe! It came out perfectly the first time making it! Have you ever tried limes? I bet it would be delish too.
Support @ Minimalist Baker says
We’re so glad you enjoy it! Yes, limes work too =) We have a recipe for lime bars too!
Mary says
The was absolutely delicious!!! Super easy and super tasty! I really do recommend everyone try this recipe (I added a bit more lemon and some tumeric for color)
Great recipe, I‘ve already sent it to my friends! :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Mary. Love your tips as well! Thanks!
Kristy says
Made exactly as described, and as always with these recipes, it came out great! Perfect for my gluten free son and vegan husband! Ooh, there was one addition that I made… I wanted them a bit more yellow, so I added maybe 1/4 tsp of turmeric. Didn’t affect the flavor, but they are a beautiful yellow now ❤️
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Kristy! xo
Adele says
I enjoyed these lemon squares. I will be making them again soon. I followed recipe given. Next time I will add more lemon juice and peel as I love lemon!
Thanks for sharing, Adele!
Korynn says
So incredibly good!! I made a few modifications: half pecans/half almonds, vanilla, vegan becel instead of coconut oil, and a bit of shredded coconut in the base, then extra vanilla and maple syrup in the top. Served them slightly frozen (oops, left them out in the Canadian winter too long), and they were a hit with the whole family! Even my brother who only likes things that include whiskey and steak thought they were amazing.
Wonderful! Thanks for sharing, Korynn!
Chealsy says
Everyone hated it. My mom was disgusted and my dad said it was mediocre. I thought it was ok. And my family made me cry because the said it was bad and I spent 2 hours making this
Support @ Minimalist Baker says
Hi Chealsy, we’re so sorry to hear that. This recipe is a fan favorite, so we’re wondering if something went wrong? Would you mind sharing what they disliked- flavor, texture? We’d love to help troubleshoot, if possible.
Monica Paul says
These bars are super tasty. I’ve made these a few times with lots of success. Thanks for the great recipe!!
Support @ Minimalist Baker says
We’re so glad you enjoy them, Monica! Thanks so much for the lovely review! xo
Karly says
These were disappointing to me. They were good but not amazing (and usually MB recipes are amazing). I would describe these more as a lemon cheesecake bar. I wish they were 3x as lemon-y, and that’s after increasing the lemon juice and doubling the zest after an initial taste of the filling. The amounts were a bit off to me; it took me an entire bag of Trader Joe’s (small) lemons to get the 1/2c juice, and my full-fat can of coconut milk from Trader Joe’s only yielded half a cup of coconut cream. The crust, however, was amazing. I would make them again with adjusted expectations of what they are and way more lemon.
Support @ Minimalist Baker says
Hi Karly, thanks for the feedback! We’re sorry to hear it didn’t turn out as expected, but glad you enjoyed the crust. We aren’t fans of Trader Joe’s canned coconut milk. It tends to be oily and not have much coconut cream. We wonder if that could be part of the issue. As for the amount of lemon juice in lemons, it will depend on size and growing conditions. Some are more dried out than others and we find Trader Joe’s produce can be a bit hit or miss!
Adonis says
Hello! Should use steel-cut or rolled gluten free oats?
Support @ Minimalist Baker says
Rolled oats
Adonis says
Thanks :)
Jamie says
Should the almonds for the crust be raw?
Support @ Minimalist Baker says
Yes
Kristina says
We just made these bars and loved them. Very lemony and super easy to make. Thanks for your recipes!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Kristina! Thanks so much for the lovely review! xo
Helen says
I really enjoyed these bars, and they were pretty quick and simple to make. My only downfall was the crust- it was delicious, but super crumbly for me. The filling holds its shape when I pick up a bar, but the crust fell all over the place. I didn’t think about this in advance, but the filling tastes a lot like lemon cheesecake filling! Yum.
Sounds like it just needed a bit more moisture – a little more maple or coconut oil would’ve helped bind better!
Yvonne says
Very delicious! I did have trouble getting the fine meal texture described for the crust with my Vitamix. Part of the mixture was about to turn into almond butter, so I decided to just proceed with the recipe with no further blending.The crust was still very good, but with some larger chunks of almond. I am curious…have you tried this with a food processor? Alternatively, would it be possible to just use pre-ground almond meal and blitz the oats separately?
On another note, I thought the lemon/sugar balance was lovely. Reminded me of a lemony cheesecake bar.
Hmm, it should work in the food processor but we do find it gets slightly finer in the blender! Thanks for sharing – glad you enjoyed these, Yvonne!
Colleen says
These were delicious!!! As the directions stated, I needed to add more lemon juice and a tad more maple syrup to the mix. I added about 1/2 cup more lemon juice than the directions called for in addition to a large pinch extra of zest. I prefer the bars to be extra lemony so that they are almost like a lemonade cheesecake bar.
Thanks for the recipe and I will be looking through all your recipes that are healthy-er. 😋
Support @ Minimalist Baker says
Thanks so much for sharing your experience, Colleen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Ken says
Hi, How many cans of coconut creme does it take to make 1 cup? And do you have any recipes that use the liquid remains? Thanks a lot, this recipe looks great!
Support @ Minimalist Baker says
Hi Ken, it depends on the brand, but it should only take 1 can. Maybe buy 2 just in case! The remaining liquid can be used in smoothies (or frozen in an ice cube tray for later use). Hope that helps!
Katie says
I made this with limes, amazing! I make this with Meyer lemons only usually, so much better than with regular lemons, but using limes pushes it over the top. Kind of a crazy question but I love love love this crust, so I’m wondering if you have any musings on how to use it as the crust for a kind of “pumpkin pie square” type dessert? Seems like the cashew amount or the coconut cream amount (or both) would need to be reduced and pumpkin puree substituted in (also pumpkin pie spice added in of course)? Maybe maple syrup also reduced? Seems like I already have a head-start…
Support @ Minimalist Baker says
We’re so glad you enjoy it, Katie! Check out this recipe for inspiration: https://minimalistbaker.com/creamy-pumpkin-pie-bars-v-gf/
Ashley Marcinkowski says
These bars were so delicious and super easy to make!!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Ashley!
Ash Paul says
I have a corn allergy, which makes dairy free and gf pretty difficult, and LOVE lemon bars. have you tried this recipe using psyllium husk or ground flaxseed? Or even flour?
Support @ Minimalist Baker says
Hi Ash, can you use arrowroot starch? That would be our top recommendation! Otherwise, maybe flour? But we haven’t tried it!
Amelia says
These were delicious !
That’s it, thats all I have to say!
Thank you for bringing us this recipe!!
Support @ Minimalist Baker says
Yay! Thanks for the lovely review, Amelia!
Jessica says
Amazing recipe for a bar that tastes exactly like cheesecake, or even better. Definitely a go-to for impressing all my non-vegan friends. The cashews turn out so creamy and rich. The crust is to die for and complements the filling so well. I can second adding more zest and lemon juice if you like extra tang. Weirdly, sometimes the filling seems to curdle for me, which makes it look like mixing wet concrete. It still tastes absolutely amazing, just not as pretty. I wonder if this has something to do with over-blending?
Support @ Minimalist Baker says
Hi Jessica, we’re so glad you and your friends enjoy them! Yes, that could happen with over-blending.
Reni says
I have come to really trust the Minimalist Baker and know that even if I’m trying a recipe here for the first time it will be great.
No exception here. These bars were so easy to make. I made them on Sunday and now it is Thursday and I have to say, they are every bit as delicious today and the texture is still excellent. The bar is creamy and the crust is still a little crunchy (I used ghee). I also froze a small piece to see how it freezes and it thawed perfectly. Even gluten and dairy loving people would love this!
Support @ Minimalist Baker says
Aw, thanks Reni! We’re so glad you enjoy our recipes =) Thanks for sharing! xo
Elaine Bellew says
Absolutely delicious. Couldn’t wait for it to cool down for 4 hours. It’s like an Italian lemon torte.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Elaine! Thanks for sharing! xo
Andie says
Sooo delicious! I LOVE lemon so I knew I had to make this. The recipe is perfect and I don’t feel guilty after eating 3 squares…ahem, I mean 1 square ;) I added extra lemon zest just because I like them super zesty.
Thank you for this new addition to my favorites!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Andie! Thanks so much for the lovely review! xo
Diana says
Hello dana may i know 1 cup of almonds equals how much almond meal ? And same goes for oats cuz i have them all ground up but dont know how to measure .. thanks
Support @ Minimalist Baker says
Hi Diana, we’re not sure on exact amounts, but probably just slightly less than 1 cup each.
Advita Nergis Karan says
It was easy to make and turned out delicious. Next time I would put more lemon zest.
Thank you for the recipe.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing, Advita!
Kimberley says
These were amazing and very easy to put together!
I made them for dessert for a friend who is very allergic to dairy and he was so excited he hadn’t had a lemon bar in years.
Thanks for the recipe!
Support @ Minimalist Baker says
Aw, that’s so kind! Thanks so much for the lovely review, Kimberley! xo
Megan Roberts says
Absolutely delicious and easy!!! Next time I might even add a little more lemon zest. So good :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks so much for sharing, Megan!
Riane says
I doubled the lemon zest in this recipe hoping for extra lemony flavour.. and even with double, and I was disappointed that they still came out with a very mild lemon taste. The bars themselves have a great cheesecakey texture and are delicious, but it just wasn’t exactly what I hoped for. I was concerned about upping the lemon juice and having the filling be too liquidy. How much lemon juice could be added next time without affecting the texture of the bar?
Hi Riane! So these aren’t AS potent as your typical lemon bar that’s basically all lemon juice, egg yolks, and a starch. The cashews and sweetener definitely dilute the flavor a bit. But you could try upping the lemon juice next time as long as you add a bit more starch to help it thicken as it bakes. Let us know if you try!
Lisa says
These were great!! I made them this weekend and don’t normally like sweet treats with citrus flavor but these sounded so good I had to try it! They satisfied my craving for cheesecake too so double win! Any suggestions if we wanted to have the option to make them even more like cheesecake and eliminate the lemon flavoring, other than obviously leaving out the lemon juice and zest?
Support @ Minimalist Baker says
Hi Lisa, we’re so glad you enjoyed them! We have several cheesecake recipes, such as this or this.
Liz says
My daughter is allergic to almonds, can I sub another nut in the crust?
Support @ Minimalist Baker says
You could try walnuts or pecans, but we’d suggest reducing the oil since they naturally have more fat in them.
Kristin says
This recipe was shockingly easy to make and tastes amazing — and like 3x as good as cashew-based “cheesecake” I’ve had in plant-based restaurants in NYC.
Based on past experience with attempting similar recipes with mediocre blenders, I’m not sure whether the creamy layer would end up smooth enough for my liking without a high powered blender, but with my Vitamix it came together very, very effortlessly and perfectly.
Also I ran out of lemons, so I threw some key lime in there as well, which turned out pretty tasty.
I’m also thinking this would make a pretty great general “cheesecake” base recipe..
Support @ Minimalist Baker says
Whoop! Thanks so much sharing, Kristin! xo
Miu says
great recipe!! However, I found the filling a bit too liquid following the recipe and thus unsure whether it would be okay to pour it over the crust. I thickened a bit more with starch and then it seemed okay. Not sure if this is supposed to be as liquid as it first turned out to be or was it more creamy in your case?
Support @ Minimalist Baker says
Hi Miu, it should thicken up in the fridge. Did it look similar to the photos?
Miu says
Yes, it did thicken at the end! and it turned out to be perfect and so delicious!
Support @ Minimalist Baker says
Yay! Thanks for the update!
Joëlle says
That looks scrumptious! I’d love to do it, but I loathe coconut milk, could I replace it with something else? Thank you!!
Support @ Minimalist Baker says
Hi Joëlle, For the coconut cream, you can sub in homemade almond milk that’s thicker than your usual batch (use less water). Let us know if you try it!
Joëlle says
Wonderful, I’ll try so! Thank you.
maria says
Just made it! Its so creamy and the crust is superb. I added extra lemon juice so nice and lemony! Taste like a regular yummy lemon bar, soooo delicious!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Maria! Thanks so much for the lovely review!
Nan says
Just made this and it is absolutely delicious!! Even my husband thought so too. Thank you for sharing this.
Whoop! xoxo.
Brenda Butler says
I made this, with a few adjustments, I made with a graham cracker crust (graham crackers, vegan butter, and nuts). Also I used cane sugar and regular coconut milk (trader joe’s was out of coconut cream). It turned out GREAT! I loved how much it tasted like cheesecake. Being vegan, I miss cheesecake, but this filled the need. Thanks so much!
Support @ Minimalist Baker says
We’re so glad it turned out well! Thanks so much for sharing, Brenda!
Carly says
These were absolutely delicious and super easy to make.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed them, Carly! Thanks so much for sharing!
Stacey Persico says
I dont have enough cashews, can I use walnuts instead
Support @ Minimalist Baker says
We don’t think they will get creamy, unfortunately!
courtney says
is there any substitute for cashews? i’m allergic :(
Support @ Minimalist Baker says
Hi Courtney, You could try using silken tofu in place of the cashews and use this recipe as inspiration. Hope that helps!
Mandy says
I have never posted before, but needed to comment to thank you so much for this recipe. These bars are creamy and absolutely amazing!!! I have been dairy free for around 6 years due to a severe dairy allergy, and have really missed this kind of food. I have tried so many vegan cheezecake recipes over the years and have been left super disappointed. But not this time!
My Husband who eats normally also loved it.
Just wanted to say what a difference it makes after leaving the slice in the fridge overnight to set. After cooking it was set but soft, but after leaving overnight it’s firmed up beautifully. Very easy to cut into squares.
Your site and recipes are just incredible, thank you so much for sharing them!!! 😊
Support @ Minimalist Baker says
Aw, thank you so much for your kind words and lovely review, Mandy! We are so glad you both enjoyed it! xo
Carri says
One of my absolute desserts. I make this for non vegan friends all the time and they love it!
Support @ Minimalist Baker says
Yay! We’re so glad everyone enjoys them! Thanks so much for the lovely review, Carri!
Sarah says
These were amazing!! So simple to make and taste delicious. The crust was perfect, and the filling was so creamy and lemony! 100% making these again!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Sarah! xo
Conner says
Could this be made into a tart?
I think so, yes!
Mallory says
Hello, I’m wondering if you can make the filling about double the thickness? Can you just bake it longer? Or will it not set? Thanks!
Support @ Minimalist Baker says
Hi Mallory, we haven’t tried it, but we think it would set fine with baking a little longer. Let us know how it goes!
Rebecca says
This is one of the best desserts I have ever made, And I messed it up. I forgot to prebake the crust and I put too much cornstarch. The crust still firmed up and held together fine after sitting for an hour or so and it isn’t soggy. Still amazing. I gave most to two of my friends and my 5 year old and they ate it within seconds. :)
I changed a few things but nothing crazy. I like a ridiculous amount of lemon so I used the zest of 4 small lemons, the juice of 3 and I added some vanilla to the creamy mixture. I used almond flour, oats and I also added sunflower seeds to the crust blend since I was slightly short of almond flour. (I recommend the sunflower seeds it went really well). I was having trouble not drinking the mixture out of the blender like a smoothie it was so delicious and just the crust alone is crazy good. I will probably turn that into breakfast cookies at some point. If you are going to a party or a potluck of any kind you should 100% make these!
Next on the list is the peanut butter and jam bars!
Support @ Minimalist Baker says
We’re so glad it turned out well, Rebecca! Thanks so much for sharing!
Rachel says
These are INCREDIBLE. One of the best things I’ve made from MB, and I’ve made a lot of your recipes. They are so creamy and addictive. They hit the spot for a vegan who misses lemon bars and really impressed a non-vegan.
Recommendation: the second time I made these, I put in 2 tablespoons of lemon zest and slightly more lemon juice and they were much better and tarter. I also made the crust with white sugar and a mix of walnuts and almonds, and it still tasted great. I used Trader Joe’s coconut cream instead of skimming from a can of coconut milk.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Rachel! xo
FBKerr says
This recipe looks delicious. However, like so many, it calls for raw cashews. Cashews are closely related to poison ivy, and therefore, people like me who are susceptible to poison ivy rashes get very sick if we eat raw cashews. Is there a reason you use raw instead of roasted? I can eat roasted.
Support @ Minimalist Baker says
We prefer the flavor of raw in this recipe, but let us know if you give it a try with roasted!
truepeacenik says
Some people are getting great results using sunflower seeds in place of cashews.
Cole says
Oh yeah? Sunflower Seeds (Kernels) would be ideal as I already buy in bulk (Homemade sunflower butter)
Thanks for posting True :)
Laurilee says
Hello!
This recipe looks amazing and I’m wondering if there is a sub for coconut cream? If not I’m making it anyway and just won’t share with those who are allergic. 😆
Support @ Minimalist Baker says
Hi Laurilee, For the coconut cream, you could try subbing in homemade almond milk that’s thicker than your usual batch (use less water). Let us know if you try it!
Raquel says
OMG OMG OMG. This is one of my favorite recipes of all time. They’re not like typical lemon bars. Typical lemon bars are so sweet they make your teeth hurt and often have an underlying yucky eggy flavor. These are healthier, filling (seriously, you could eat one for breakfast), and taste SO MUCH BETTER than any lemon bar you’ve ever had! The crust really makes it – the almonds and oats add a nice substantial base and make an interesting contrast with the creaminess of the lemon part. The lemon part is rich but not cloying, and the perfect amount of sweet. I sometimes add an extra tablespoon or two of maple syrup, and you can never go wrong with doubling the lemon zest, but the recipe shines as it is.
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Raquel! Thanks so much for the lovely review!
Danielle Buonaiuto says
Are these pretty shelf-stable? I want to mail them to a friend!!
Support @ Minimalist Baker says
Unfortunately, they’re not! These should be kept in the fridge or freezer.
Nicole says
Oh man I’m definitely in the minority here after seeing all the rave reviews, but mine turned out so underwhelming, sadly. I followed the recipe pretty much exactly, I only added a little extra maple syrup and lemon juice into the filling mixture. My bars are not sweet which is fine but they’re also barely lemony, and just generally taste bland. Sigh. I’ve made tons of recipes from the blog though and generally they’re amazing and fool-proof, so I’m calling this a one off.
Support @ Minimalist Baker says
Hi Nicole, sorry to hear that was your experience! They should definitely be sweet and lemony, so we’re not sure what might be causing that other than maybe strong tasting cashews? Better luck next time!
Dee says
Hi! I’ve made these twice and they are amazing but I was wondering if you can make this recipe with limes and is it the same measurements?
Thank you!
Support @ Minimalist Baker says
Hi Dee, Sure! We think the same amount would work. Or see this recipe: https://minimalistbaker.com/7-ingredient-vegan-key-lime-pies/
Sarah says
I will use earth balance in the crust instead of coconut oil next time because I tasted the coconut oil more than I wanted to. I also added an extra half lemon’s worth of juice and halved the amount of maple syrup. Otherwise, I was looking for a perfect vegan lemon bar recipe and I found it! These are great and even better after a day or two in the fridge.
Support @ Minimalist Baker says
Thanks for sharing, Sarah!
liz says
I’ve made these twice now and while the texture is amazing, I definitely think the bars need more than 1 heaping tablespoon of lemon zest! I just made them for second time, doubling the lemon zest and adding extra lemon juice, and honestly I still think it could use more if I were to make again.
Tara says
Could I use tapioca starch instead of arrowroot?
Support @ Minimalist Baker says
Hi Tara, we haven’t tried it, but it looks like a couple other readers have done so with success. Let us know if you try it!
Jeanne says
I went to a social distancing brunch get together with a few friends yesterday. They are very particular about their diets and what they eat. Some dairy free, some vegan, some gluten free. I made these as a dessert and got rave reviews as soon as they were tasted! Just the right amount of sweetness and lemony sour. I used coconut yogurt instead of the coconut cream and it turned out fine! This will definitely be a keeper recipe. Thanks so much!
Support @ Minimalist Baker says
We’re so glad everyone enjoyed them, Jeanne! Thanks so much for sharing! xo
Serena says
This is my third time making this recipe now and it never fails.
My partner and I love this! It’s almost like a cheesecake and makes a great snack or dessert.
We love how you don’t need to use much sugar in this too.
Even some of my ‘non-vegan’ friends have tried it and loved it!
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Serena! xo
Jeanne says
Do I use blanched almonds or unblanched almonds for the crust or does it not matter? Thanks.
Support @ Minimalist Baker says
We used unblanched, but either should work!
Ailin says
I LOVED THE BARS! They came out perfect! I subbed a few things such as 3 tbsps of seamoss gel for the corn starch and stevia as the sweetener. I baked it all accordingly and left it in the freezer for 2 hrs because I could not resist and I love how fresh the bars were! Will definitely make again.
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Ailin! Thanks for sharing!
Charna says
These look delicious. We have both vegan and gluten free members of the family. I cannot eat cashews. Do you think I could substitute more almonds? Or possibly tofu?
Support @ Minimalist Baker says
Hi Charna, we don’t think almonds would get creamy enough. We think the next best alternatives would be silken tofu or macadamia nuts, but we haven’t tried it and can’t guarantee results. Let us know if you try it!
Jennifer says
Hi there, my husband is allergic to cashews and I always use blanched almonds instead in any cashew recipe and have not had any difference noted. Very creamy and rich. The only thing I will warn you about is that in certain recipes you need half the amount of almonds to liquid than you do cashews. I would just watch the video and she sure you’re getting the same consistency and it doesn’t get too thick on you.
Donald says
Flavor is delicious!
I came home from the store and realized it was arrowroot starch I needed, and NOT tapioca. I decided to give it a try anyway with the tapioca starch that I had. The texture came out pretty firm (more firm than a cheesecake) but the flavor was still great! Definitely going to make again with the correct starch this time.
Also I tasted after 4 hours… listen to her recommendation about leaving overnight. So much better the next morning.
Support @ Minimalist Baker says
Thanks for sharing your experience, Donald! We’re glad you enjoyed the flavor!
Emily Amellin says
Before baking my filling is very liquidy. What consistency should it be? How can I thicken it?
Thank you
Support @ Minimalist Baker says
Hi Emily, it should be a thick liquid. See photos for reference. If too thin, you could try blending in more cashews. Hope that helps!
Ciara says
Mine was very liquidy also, but after chilling in the fridge overnight, it still turned out nice and thick!
Support @ Minimalist Baker says
Thanks for sharing, Ciara!
Debbie says
Is there something else I could use besides maple syrup to sweeten? Would honey work or should I do something like brown sugar instead ?
Support @ Minimalist Baker says
Honey should work well!
Manuela says
Another great recipe!!! I love it so much (and wondering why some people don’t give this a 5* rating). Made it 100% according to the instructions and it turned out perfect :) Thanks Dana!!
Michelle says
I haven’t been able to find any thickening agents or starches at the store.. is adding flour a good option or omitting completely best?
Support @ Minimalist Baker says
Hi Michelle, we’d say your best bet would be to increase the amount of cashews slightly to achieve a thicker consistency. Let us know how it goes!
Christine says
I was wondering if I could make this without baking it. Instead could I just freeze it? I’ve done this with another one of your similar recipes – would it work?
Support @ Minimalist Baker says
That should work!
Hazel says
This sounds beautiful! However, I am severely allergic to coconut. Could I use oat or cashew milk instead?
Support @ Minimalist Baker says
Hi Hazel, for the crust, you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed). For the coconut cream, you can sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let us know if you give it a try.
Carly says
Hi Dana – these are an absolute dream!! Creamy, light, with the perfect punch of lemon. In love! Will definitely be coming back to this recipe – followed exactly and turned out great. Thank you!!
Ginette says
Hello! I’m brand new here and exploring :)
Lemon bars are calling my name… except I must avoid coconut-anything.
Substitute suggestion for the canned coconut cream? Would a homemade cashew cream work (à la 35%)?
Grateful for guidance!
Support @ Minimalist Baker says
Hi Ginette, it might! Let us know if you try it!
Ginette says
It worked beautifully! I added 2 Tbsp of maple syrup and leftover lemon zest to the cream mix. Soooo rich! I also subbed the whole almonds for almond flour, and too worked well. Squirreled away a bunch of squares in the freezer for later :) Thank you for the recipe!
Support @ Minimalist Baker says
We’re so glad to hear it! Thanks for sharing, Ginette!
Neelofer says
Hello, heaven! I was surprised to have all the ingredients in my cupboard when I stumbled upon this recipe. The recipe turned out delicious! I even had my very skeptical boyfriend oohing and awwing over the flavor and texture :) I didn’t have a 9×9 pan so I had to go with 7×10.5 pan. My crust was not as thick as yours due to the size difference. Sadly, baking it twice over browned it, but again, that was due to the pan size being off. Overall the flavor was delicious. I cut the bars up and stored half in the freezer. I’ll let you know how they hold up when we eat them after they thaw. Thanks for the inspiration!
Leigh Ann says
These are my husband’s favorite treats! I’ve made them once a week for a month! I follow the recipe exactly and always add in the extra lemon near the end when instructed for the fresh lemon flavor. They Always come out delicious! Thank you
Shannon says
Hi! Could you use another nut instead of almonds in the crust? Thanks!
Support @ Minimalist Baker says
Sure! But you may need to adjust the amount of oil. Let us know how it goes!
Rumy says
Dana, I am a big fan of your desserts and salads, and I am so glad that you add new recipes here all the time! There are many great ones in the cookbook as well (especially the scones – you’d never tell they are vegan!).
It was easy to make the lemon bars and my husband and I enjoyed them a lot. They are very delicious and I will be making them again very soon.
I have two questions:
– Do you know if oranges would work equally well for this recipe?
-I have some roasted cashews and wondered if I can use them instead of the raw ones.
Thank you for the great website and the numerous healthy plant-based recipes!
Support @ Minimalist Baker says
Hi Rumy, we’re so glad you enjoy our recipes! We haven’t tried oranges, but sounds delicious! We probably wouldn’t recommend roasted cashews though- will change the flavor.
Deepa says
My son recently decided to go vegan and is a lemon fan so when I saw this recipe, it was perfect to try while we are home and socially distancing! It was a huge hit! Thank you for the great step-by-step instructions, Dana!
With a Vitamix, this came together easily and quickly. I originally did not think I would need the juice of 2 lemons, but it is the perfect amount of lemon.
Will be putting this one on regular rotation!
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe, Deepa! Thanks for sharing your experience!
Michelle says
I’ve made these several times and love them, as do everyone who tries them. Even my die-hard lemon bar fanatic friend! I’ve substituted mascobado sugar or sucanat for the coconut sugar, it always turns out great.
Whoop! Thanks for sharing, Michelle!
Melissa says
Delicious! My boyfriend & I LOVED these. Made them in a 9inch cake pan and they came out perfect, sliced them like you would a pie or cake.
Erika says
I’m not really a huge lemon bar fan, but after my friend requested I make lemon bars for his birthday, I knew I could trust Minimalist Baker’s recipe because everything I’ve ever tried from here works out so well. I followed the recipe pretty strictly, only added 1 Tb of brown sugar to the filling after my husband said it wasn’t sweet enough. Brought them in yesterday and they were a huge hit! Thanks again so much for another great recipe.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Erika. We are so glad this recipe worked well for you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Caitlin says
Not only is this absolutely amazing, it’s incredibly easy to make. I doubled it and and baked in a glass dish (smaller than 9×13) for 25 mins. Didn’t bake the crust longer than the initial 15 mins. It came out SO delicious after setting. Will be making this again.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Caitlin! xo
Cass says
Hi Dana, my partner is allergic to cashews, but not almonds. Is it possible to subsititue the cashews for almonds, or will that throw it all out of wack? Thanks in advance!
Support @ Minimalist Baker says
Hi Cass, so we don’t think the almonds would get creamy enough to work. We think the next best alternatives would be silken tofu or macadamia nuts, but we haven’t tried it and can’t guarantee results. Let us know if you try it!
Zenah says
These look amazing! Do you think sweetened condensed coconut milk would work instead of coconut cream & maple syrup??
Can’t wait to try this! Thanks for this recipe.
Support @ Minimalist Baker says
Hi Zenah, We haven’t tried that, but sounds promising! Though it may still need additional maple syrup. Let us know if you give it a try!
Solyssa says
These are phenomenal! They will definitely be on regular rotation for a treat at our house. I’m not usually a huge lemon bar fan, finding them too sticky and gooey. These are very different, I would almost describe it more like a thin lemony cheesecake. The crust is nutty and delicious. I didn’t have a full cup of coconut cream from my canned coconut milk so I added a little coconut manna which I had. The top is silky smooth and creamy, so good! Thanks!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Solyssa! Thanks so much for sharing!
Patsy says
Hi Dana! I absolutely loved these bars, as did everybody who ate them. In fact I loved them so much I’d like to make them for my wedding dessert!! Have you ever frozen them? I have to freeze my desserts and thaw for the wedding. Do you have any recommendations? I was also thinking about making your vegan cheesecakes or your vegan chocolate mousse. Thanks for your input if you have time!
Support @ Minimalist Baker says
We’re honored, Patsy! Thanks so much sharing! We think freezing would work well. We would recommend pulling them from the freezer and placing them in the refrigerator when you’re ready to defrost them.
Angela D says
The third time I am using this recipe. Waiting for it to be done baking but I already love the texture of the cashews best so far. This time after I poured boiling water into the bowl with the cashews I microwaved it for 2 minutes and let it soak for a little over an hour. After draining, I put them in the blender I pureed them first. I got a great creamy cashew like butter. I am so excited!
Shelby Kurmey says
I am sensitive to almonds. Is there something I could substitute for them?
Support @ Minimalist Baker says
Hi Shelby, You could try walnuts, but maybe reduce the coconut oil a bit as they are more oily than almonds. Hope that helps! If you give it a try, we would love to hear how it goes!
Ursula Goode says
I made these lemon bars three times in a row. They are absolutely addictive, so creamy and delicious! Thank you for sharing this great recipe with the world!
Support @ Minimalist Baker says
We’re so glad you enjoy them, Ursula! Thanks so much for the lovely review!
JacquiiB says
This is delicious! Quick and easy to make, with the right balance of sweet and sour.
Jen says
Thank you for this delicious and straightforward recipe! I adapted the recipe slightly, using condensed coconut milk for part of the coconut cream (and then reduced the maple syrup in the filling). These bars were a hit with adults and children. Will definitely be making them again!
Support @ Minimalist Baker says
We’re so glad to hear it, Jen! Thanks for sharing!
Jasmine says
How do I ensure that the coconut cream is going to separate well from the liquid? Do you suggest me to dump out the can into a glass jar and place it into the fridge overnight?
Support @ Minimalist Baker says
It should stay at the top even if from the cabinet as long as you don’t shake it. But for best results, you can put the can in the fridge overnight (without shaking it) and then open and scoop off the cream the next day.
Jasmine says
Thanks for your reply! So the liquid will sink to the bottom and the cream rises to the top? I guess I’ll need to ensure that I only scoop off the cream, then. Okay!
Support @ Minimalist Baker says
Yep- you got it!
N says
Hi! Should I use raw almonds or roasted almonds?
Support @ Minimalist Baker says
Raw
Sierra says
These are delicious! Made these lemon bars to bring to a friends dinner, everyone loved them. Easy to make, super creamy but firm texture, not too sweet. I added about a half tablespoon more lemon zest and 1/4 cup more lemon juice ?
Wonderful! Thanks for sharing, Sierra!
Kendra says
I’ve made this a couple of times and its incredible everytime! I haven’t found a recipe by the minimalist baker that wasnt incredible. Wish you would make a raw cookbook.
Support @ Minimalist Baker says
Aw, thanks Kendra! We’re so glad you enjoy our recipes! xo
Raquel says
Also, I meant to add that I’ve even used a crappier food processor that left the filling still a little gritty. It was STILL delicious and honestly the texture made it interesting! This recipe is very forgiving and it’s THE BEST!
Raquel says
Dana, this is one of your best recipes. It’s to die for! I love that they’re not crazy sweet to the point they hurt your teeth like regular lemon bars – so I can justify having these for breakfast!
I’ve made these many times, always with Meyer lemons from our tree out back. The recipe is perfect as is but sometimes I tweak things because the recipe is also super forgiving. I often don’t have coconut sugar on hand so regular sugar works fine for me. Once I didn’t have enough coconut cream so I used only about a half cup and the rest regular coconut milk and it was still great. I usually add in generous amounts of lemon zest. I’ve even added in a little more lemon juice and it’s fine.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Raquel! Thanks so much for the lovely review!
rox says
This is a keeper. For the coconut cream, I placed a 15 oz can of rich coconut milk in the fridge the day before making this, so all of the fattiest part would solidify at the top, Then at mixing time, I measured out a cup of that. I used a food processor for the filling – it took a while for it to get smooth but when it does, it is completely smooth. I used meyer lemons. Next time I will add a few more tablespoons of lemon juice. Love the tang. You can use agar powder in place of the arrowroot/cornstarch (use HALF the amount of agar). It worked great and though molten when coming out of the oven, resulted in a cheesecake-like texture after cooling. For the crust, I used brown sugar. I love that this isn’t too sweet.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rox. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sam says
Could I use almond meal instead of almonds?
Support @ Minimalist Baker says
Hi Sam, If you grind from whole it creates more texture. But that should work as well!
Erin says
Tastes excellent, never know it’s vegan. Loved by non-vegans. Doubled recipe and put in 9×13” pan. I put lots of extra lemon zest in based on other comments and glad I did. I soaked cashews for closer to 6 hours. I would agree that a little thinner crust is better. Did not sprinkle with powder sugar.
Deb says
Hi Dana. Any reason why you use oats & almonds for the crust, rather than oat flour & almond flour? Can they be substituted?
Thanks!
I love your website and have recommended it to many of my friends!
Deb
Vancouver, Canada
If you grind from whole it creates more texture. But that should work as well!
Victoria says
Made these last night & they turned out really great. I didn’t use any coconut sugar, just added 2 dates to the crust mixture. I only had an 11×7 glass pan & totally forgot to adjust the cooking time, checking it right at 20 min and was terrified that it was too late because the edges were very dry and it was for sure done. But it tastes great! Will definitely make again & take it out quicker. Excited to have a recipe to use up more lemons from our tree : )
Support @ Minimalist Baker says
How lovely to be able to use lemons from your tree! Thanks so much for the lovely review, Victoria!
Ada says
I’ve made these lemon bars at least 5 times now and it is one of my staple potluck recipes! Because it is such a hit (even with non-vegans), I usually double the recipe and use a 9/13 glass baking dish. I also use Earth Balance vegan butter instead of the coconut oil since some people are particular about the taste of coconut. Turns out great every time! 10/10.
Wonderful! Thanks for sharing, Ada!
Harry Ford says
This is a really good recipe with a nice crunchy base and delicious creamy top. It’s very easy to make as well.
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for sharing!
Sharon says
When baking with the lemon and cashew mixture in the oven, what temperature is it cooked in? 350 or 375?
Support @ Minimalist Baker says
350
Chintha S. says
Hi Dana, thank you for this wonderful recipe!
I’m so looking forward to making this. Can I use tapioca flour instead of Arrowroot flour?
Thank you!
Chintha
We haven’t tried that but if you do let us know how it goes!
Chintha Samarawickrema says
Thank you for your reply! I’ll buy arrowroot flour, & stick with your recipe;)
Val says
Hi! I’m doubling the recipe and using a 13X9 baking dish. Should I alter the bake time?
Support @ Minimalist Baker says
Yes, we would suggest checking it sooner to make sure it doesn’t burn. Let us know how it goes!
Kat says
I am really keen to try making this. My son is allergic to dairy, egg and oats so I’m learning to cook the vegan way. Thanks for so many amazing recipes. What could I substitute for the oats in this?
Support @ Minimalist Baker says
Hi Kat, We haven’t tried it, but quinoa flakes might work. You may need to compensate with a little more sweetener since oats have a slightly sweet flavor.
Emily Thiesen says
I made the filling and it is delicious!!! I’m on a 4 day rotation diet to help my nursing baby with a protein sensitivity, so it was easier to plan with only one nut. I’m totally going to make this even after I’m off this diet! Do you think this would work in muffin cups and freezing after baking for a cold dessert? Thank you!!
Support @ Minimalist Baker says
Hi Emily, We’re so glad you enjoyed them! Yes, that should work well! You may want to allow to sit out 15-30 minutes from frozen.
Costello says
This has become a family favorite!!
Support @ Minimalist Baker says
Whoop! Thanks for sharing!
Mark Powell says
I have someone with an allergy to cashews and similar nuts (peanuts are actually okay for her but legumes are out). What would be a good substitute? Thank you.
Support @ Minimalist Baker says
Hi Mark, You could try using silken tofu in place of the cashews and use this recipe as inspiration. Hope that helps!
Sachi says
This was a-ma-zing!!! It doesn’t taste like cashews or coconut cream, just beautiful, creamy, lemony cheesecake. It says 5 hrs prep time, but I started making it only two hours before going to a friends house (plus another hour before serving time), and luckily it worked out great!
I (almost) followed the recipe exactly … the only differences being:
1. I used a slightly bigger tray – 9”x13” because it’s what I had.
2. I didn’t pre-bake the base. It burnt when I did (maybe cause it was spread thinner in the bigger tray?), so I made another batch without pre-baking.
3. I soaked the cashews for only about half the time, but my ninja bullet took care of them just fine.
4. I used a can of coconut cream instead of the cream from coconut milk.
5. I only baked it for 15 mins. (remember it was spread thinner).
6. I only chilled it for about half the time before serving and they still set and I was even able to cut them after less than an hour chill time.
Also, for the garnish, I soaked lemon slices in hot water, which gets rid of most of the sourness and imo makes them taste like lemon candy. Btw, I wouldn’t bother writing all this and making a comment if I wasn’t so impressed with this recipe. Thank you, this is a keeper!
Support @ Minimalist Baker says
Hi Sachi, Thanks so much for your kind words and lovely review! The larger tray is likely why the crust was burning. But it sounds like your troubleshooting was successful =) We’re so glad you enjoyed them!
Lars says
Hi! I would really love to try vegan creamy dessert recipes but I can’t eat coconut, and most of them have coconut cream in it. Can I replace it with something else?
Support @ Minimalist Baker says
Hi Lars, For the coconut cream, you can sub in your favorite thick dairy-free milk. You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be quite the same though! Let us know if you give it a try.
Sherri Neil says
These lemon bars were amazing. I made them for a friend of mine who makes the full sugary lemon bars all the time and he wants the recipe he liked them so much.
Yay! Thanks, Sherri!
Jose says
I often fail at baking but these turned out well. Only thing I had trouble with was the cashews not blending very well after the 1 hour soaking so next time would soak overnight. This caused me to strain the lemon mixture so I could blend the chunks more but meant I lost some of the lemon zest in the strainer which resulted in it being slightly less lemony. The top of the filling cooks slightly more so doesn’t look as pretty as the pics. Overall would make again
Wonderful! Thanks for sharing. The cashews should blend well when soaked and if using a high-speed blender. Glad the result was good overall!
Tonie says
I made a double batch of this for two meetings I had with non-vegans. I was concerned because I have not liked the texture of other vegan desserts I’ve made that are similar. It was a hit! Everyone agrees, these are addictive! The balance is just right with the tart and sweet – it comes back on your tongue a couple minutes after you eat one, making you crave another.
They were so well received, I was asked to make a lime bar (I just switched the lemons for limes) and It too was a delicious hit. The lime bars developed an even better flavor after a night’s rest in the refrigerator.
Thanks for sharing this. It is now on my go to list to share.
Lovely! Thanks for sharing, Tonie!
George says
These are amazing!!!! Making them for a second time today and doubling the filling to make a cheeze cake thickness!!!!
Shawna says
I’m vegetarian and I have such a difficult time finding recipes without tree nuts and coconuts (coconut oil). I’m severely allergic to those and was wondering if there’s anything I can replace to enjoy the same recipe.
Support @ Minimalist Baker says
Hi Shawna, that could be tricky! But perhaps you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed) for the coconut oil and more oats or GF flour for the crust. For the coconut cream, you can sub in your favorite thick dairy-free milk. You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same though! Let us know if you give it a try.
Gaby says
This was great. I overcooked, almost burned the crust so next time I’ll bake it less time. The flavor and consistency of the bar got better as the days went on. I will keep this in my back pocket for future desserts.
Thanks for sharing, Gaby!
Kerry says
I made a double batch for a work gathering, baked in 2, 8×8 pans. The crust is thick in proportion to the filling but we liked it that way! I increased the lemon zest as other commenters suggested and my husband liked it with more maple syrup. I topped the filling with more lemon zest for color/presentation. I don’t have a high speed blender so I used the food processor – it worked but I think I would prefer the creamier results of the blender. (Looks like I’ll be adding another appliance to my kitchen.) Thanks for doing the hard work developing this recipe, I would make it again and will have to try the lime version.
Thanks for sharing your changes, Kerry!
Jade says
I loved these and found the recipe quite forgiving taste delicious
Had no almonds but had LSA and used brown sugar instead of maple syrup etc
Thanks for sharing, Jade!
Nimalka says
I had some issues with the crust as well, but I had to modify the size of my pan (9×12) and the number of servings, so I suggest that folks keep an eye out for the crust possibly burning at the bottom if you ae not following the recipe exactly.
Next time I would prefer trying to bake the crust for a shorter period of time and allowing the second cycle of baking with the filling to finish the crust off without it getting burnt.
The filling was deeeelicious though and I would definitely try and make it again :) Thanks!
Support @ Minimalist Baker says
Hi Nimalka, yes- with a larger pan, the crust will be thinner and need less time to cook. Glad you enjoyed the filling and better luck next time with the crust :)
J Trec says
These squares are amazing! I’ve used the crust recipe alone multiple times to make pies (pumpkin pie and triple berry pie) but finally decided to grab the ingredients to make the entire recipe. I followed the recipe exactly as written, but I added some lemon zest to the top for some extra lemon flavour once they rested in the fridge overnight and I soaked my cashews for about 3 hours as I used a food processor. I also made a blueberry sauce to top the bars with and it pairs perfectly – I probably wouldn’t serve them alone without some kind of coulis or sauce. (Cooked fresh blueberries, about 1 cup, on the stove – brought to boil, added small squeeze of lemon juice, a splash of maple syrup and a few pinches of cornstarch, cooked until the berries started to burst.) They are so creamy and absolutely delightful for those who can’t have dairy and gluten. Will be making these again and again, next time will add more zest though!
Jen Biel says
Could I make these with white beans instead of cashews? I am having a friend over with a cashew allergy.
Hmm, I’m not sure about that but if you give it a try let us know how it goes!
Roisin says
I made these last night, having never tried anything like this before.
The base was straightforward (and delicious!) but the cream was trickier. After a while in the food processor it looked the consistency I expected, but when I tasted it there were still pieces of cashew in there, so I blended some more and when I looked again it appeared curdled and didn’t taste very nice! Miraculously though, I blended some more (and added a bit more syrup and arrowroot powder) and it went creamy again, though much more liquidy than expected.
I went ahead and poured it over the base fully expecting it to end up a horrible mess, but after baking for 20 minutes the cream had set and no sign of curdling!
They don’t taste quite as I expected- the topping isn’t really ‘creamy’, it’s a bit drier than expected. I’m not sure if I put too much arrowroot in? My main concern as I was blending the cream was that it wouldn’t set so I may have overcompensated.
Anyway, they are really tasty and I can’t wait to make them again, and to try and make a creamier cream next time!
Support @ Minimalist Baker says
Hi Roisin, a high-speed blender does a good job of getting it creamy. We would recommend trying that for the filling next time instead of the food processor. Hope that helps!
Shannen says
Really disappointed. I follows the recipe exactly and the lemon topping curdled. It was fine until i added a little extra maple syrup and lemon zest as suggested you
could then blitzed it for another 5 seconds. My suggestion is don’t add anything after the initial blending or stop and then blend again
So strange. Not sure what happened here. What brand coconut milk did you use? I’m wondering it that was more the issue of separation. You can see our favorite brands of coconut milk and cream here.
Jacqueline says
My crust just burned.. I heated the oven just as you said, it is almost a black crust and it smells burned.
How is that possible? My oven usually is right on the temperature.
Hmm, was your oven on convection by chance? Otherwise, I’m wondering if you used blanched almonds or pecans which are more sensitive to heat and cook faster…
Liz S says
I’ve made these lemon bars twice and loved them both times! The first time I followed the recipe as-is, the second time I halved the crust portion and baked individual servings in 36 lined mini cupcake tins (making sure to adjust the baking time accordingly). They turned out so cute and are a perfect little treat to pull out of the fridge or freezer. Next time, I may even add an additional lemon (zest and all!) because I like the extra tangy flavor. Overall — 5 stars and easy to customize to your liking.
Zoe says
YUM, YUM, YUM. Made this earlier and boy it didn’t disappoint! Followed the recipe as written, perfect. Lovely lemon flavour but next time I’d like extra zing so will add more zest to either the cashew layer or grated on top so I’d better make sure I buy more lemons, haha!
Reva Winston says
I baked this today, followed the method perfectly, and they are delicious. I would offer a few constructive comments for other bakers:
-In Step 5, where it says ‘parchment lined baking sheet’ it’s referring to the 8 x 8 pan, and not a different pan. Maybe a typo.
-I would prefer to add more lemony zing to my cashew cream topping, so I plan to at least double the amount of lemon zest next time.
-I would also prefer to have a thinner crust and thicker topping, so I will make this recipe in a 9 x 9 pan next time, and then proportionally increase the topping.
-The baking time for the final product took 10 minutes longer than the longest recommended time to get the jiggly, non-liquidy texture. I have a Thermador wall oven that tends to be very accurate, so perhaps her oven is way hotter than mine.
thanks for the wonderful recipe!
Thanks for sharing! We will make that amendment on the instructions.
Zahava Fisch says
Can this be taken on a picnic at the lake
or does it need to be in the refrigerator?
Support @ Minimalist Baker says
Hi Zahava, we aren’t sure that would work as they may lose shape and become tender. Let us know if you give it a try!
Lia says
Could I swap out the coconut sugar for granulated Swerve (or another sugar free substitute)? Same with Maple Syrup for sugar free Maple Syrup? I’m trying to be sugar-free and gluten free. I would love to make this!
Support @ Minimalist Baker says
Hi Lia, we haven’t tried using sugar-free sweeteners in this recipe, but it might work. Let us know if you give it a try!
Cara says
These bars are so delicious! I’ve been missing lemon bars for the years that I’ve been vegan and these lovelies are perfect! I ran out of coconut oil so I subbed with earth balance and it was heaven!
Yay! xoxo
Angela T. says
This looks really delicious! I’d love to take it to a potluck; but the hostess has a coconut allergy. Is there a good substitute for it that I can use instead? Thanks!
Support @ Minimalist Baker says
Hi Angela, for the crust, you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed). For the coconut cream, you can sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let us know if you give it a try.
Faith says
The cashew blending in recipes always seems intimidating/too much work for me. I wonder if cashew butter would work the same?
Support @ Minimalist Baker says
Hi Faith, we aren’t sure that would work well. Another reader tried it and reported that the filling ended up more pudding like. We would recommend trying raw cashews for best results!
Nancy says
Hi Dana! Your cookbook has a permanent home on my counter!! We don’t always love the coconut flavor in the crust, would it be ok to sub in melted earth balance “butter”in the crust? Can’t wait to try these…Mmmmm.
Support @ Minimalist Baker says
Aww, so glad you enjoy our cookbook, Nancy! We haven’t tried using earth balance in the crust, but another reader mentioned doing so with success! Let us know if you give it a try!
Stephanie says
YUM-O! I have a 12 year old daughter who loves to bake but is on a food elimination challenge while sorting some health issues, so no corn, dairy or gluten this summer. This and the lime recipe are SAVING her. THANK YOU! Delicious and she has gotten rave reviews when she brings them to gatherings.
xoxo!
Eileen says
Sounds like this recipe is worth testing out – thanks to all the previous commenters who have shared helpful tips already. Has anyone added a dark chocolate layer either above or below the lemon (or lime version which also sounds yum)? Any thoughts for this modification? Id also be happy to turn these into freezer bars if that’s the best way to keep them solid, especially with notes below noting that they keep well in the freezer
Audrey says
I absolutely love these! I made them in a mini cupcake silicon pan so they’re a ton of little lemon bites. I’m excited to try this crust with different fillings :D!
Thanks, Audrey!
Carla says
So perfect! Everybody loved it even the non vegans. Thank you!
Whoop!
Mary says
These were wonderful I will definitely be making them again. Also easy and quick to make.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Mary. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Georgeyte says
These look fabulous and I’d like to make them for my husband for his birthday as he loves anything lemon! But he really doesn’t like coconut. Do they taste of coconut at all or does the cream just add texture?
Thank you!
Support @ Minimalist Baker says
Hi Georgeyte, to reduce the coconut taste in the crust, we would recommend using refined coconut oil. For the filling, we (and some readers) find that the lemon masks it. A potential option if you really don’t want to use coconut cream would be to sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help!
Jhoanne D. says
Hello, this looks amazing. My daughter have eggs, dairy and nuts (all types of nuts) allergy. What can I substitute cashew with for the filling?
Support @ Minimalist Baker says
Hi Jhoanne, You could try using silken tofu in place of the cashews and use this recipe as inspiration. Hope that helps!
Monica J Mcleish says
These lemon bars are TO DIE FOR! We took them to a picnic and everyone thought there were store bought (and had no idea they were both vegan AND gluten free).
I did add a lot more lemon juice/zest and maple syrup than the recipe calls for, but that’s my taste. I also added a lemon glaze on top (icing sugar mixed with lemon juice) then sprinkled with more zest as a finishing touch.
They are a new dessert staple for us – thank you, thank you!
Whoop! Thanks for sharing, Monica!
monica says
no worries
Danielle says
Hey! I have enjoyed your site for the past 2 yrs. I love your attention to detail and simplicity in real ingredients. These bars are so amazing! They remind me of cheesecake. The crust tastes like a cross between a shortbread and a graham. I have already made them 3 times! Thank you for sharing with us ?
Support @ Minimalist Baker says
Thanks so much for your kind words and lovely review, Danielle! xo
Tanya says
These were insanely delicious. The crust was the perfect texture, not crumbly at all, the filling texture was firm and smooth, reminiscent of cheesecake. I’m making more today, it’s so good.
I made two substitutions: I ran out of coconut sugar, and used light brown sugar instead, and I used a butter flavoured coconut oil (vegan, GF, Organic).
Leigh says
Where did you get your butter flavored coconut oil?
Tanya says
From the bulk barn, it’s also on amazon, it’s Nutiva brand coconut oil.
Gali Manor says
Hi
I made this recipe few days ago and it was amazing so thank you!!!
Do you think it will go well if I replace the oats with quinoa flakes?