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.
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.
Dana @ Minimalist Baker says
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?
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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 ?
Dana @ Minimalist Baker says
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
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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!
Dana @ Minimalist Baker says
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!
Dana @ Minimalist Baker says
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.
Dana @ Minimalist Baker says
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!
Dana @ Minimalist Baker says
Thanks, Audrey!
Carla says
So perfect! Everybody loved it even the non vegans. Thank you!
Dana @ Minimalist Baker says
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!