Do I have to use a high-speed blender?

No, but the bars will be creamiest using a high-speed blender such as a Vitamix or Blendtec.u003cbr/u003eu003cbr/u003eIf you don't have a high-speed blender, make sure you soak the cashews at least overnight or for 12 hours.

Do I have to soak the cashews?

You don't u003cemu003ehaveu003c/emu003e to but the bars may be grainy if you skip it, so I would recommend soaking.u003cbr/u003eu003cbr/u003eIf you have a high-speed blender, you can do a u0022quick soaku0022 by bring the cashews to a boil in a pot of water then removing from the heat and letting soak for 15 minutes.u003cbr/u003eu003cbr/u003eIf your blender isn't all that powerful, I would suggest an overnight soak.u003cbr/u003e

How do I make lemon zest?

If you don't have a citrus planer, use a handheld or box grate to finely grate 3 tsp of peel from of a lemon.u003cbr/u003eu003cbr/u003eIf you don't have a fine grater, you can slice a few chunks of peel off a lemon and chop as finely as you can using a sharp knife.

Where do I find coconut cream?

I like to buy canned coconut cream for convenience. You'll need a little less than 1 full 14 oz can. The extra can be used in a smoothie, soup, oatmeal or curry or other dessert.u003cbr/u003eu003cbr/u003eIf you can't find canned coconut cream, place 2 cans of good quality full-fat coconut milk in the fridge overnight. When you're ready to make the recipe, open the cans and scoop the thick coconut cream off the top, leaving the watery portion behind. u003cbr/u003eu003cbr/u003eThe leftover water can be added to soups, smoothies or curries, etc.

Can you freeze vegan lemon bars.

Yes. To freeze these bars, make sure they're completely cool then either freeze on a baking tray before transferring to an airtight container or store in an airtight container with a square of parchment paper between each bar to prevent them from sticking together.u003cbr/u003eu003cbr/u003eThe bars will keep in the freezer for 3-4 months and can be thawed at room temperature before enjoying.

Best Creamy Vegan Lemon Bars Recipe

Description

Creamy vegan lemon bars with a buttery shortbread crust for the perfect combination of sweet and tart.

Ingredients

Scale

For the Crust

1 ½ cup all-purpose flour, 180 g
⅓ cup granulated sugar, 67 g
½ cup vegan butter, softened, 113 g

For the Lemon Cream

1 ⅓ cup raw cashews, 250 g
1 cup coconut cream, 235 mL
3 tablespoons cornstarch, 25 g
½ cup + 3 tablespoons lemon juice, 122 mL
⅓ cup maple syrup, 113 g
1 teaspoon vanilla extract, 5 mL
3 teaspoons lemon zest
pinch of turmeric, for colour

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Instructions

Soak the Cashews: Place the cashews in a bowl and cover with hot water. Soak in the fridge or covered at room temperature for at least 4 hours up to overnight (recommended 12 hours or overnight if you do not have a high-speed blender).
Prepare: When you’re ready to proceed, preheat the oven to 350 F (180 C) and line a 8×8 baking dish with parchment paper so it sticks out over at least two of the edges. This will help with easy removal after baking.
Mix the Crust: Mix all of the crust ingredients together with a spoon or a food processor until you get a moldable dough. You can add an additional 1-2 tbsp vegan butter if the dough seems too dry.
Press Dough into Pan: Use your hands to evenly press the dough into the prepared baking dish, firmly working it into all of the corners.
Bake Crust: Bake for 10-15 minutes until golden brown. Remove from the oven and allow to cool completely.
If you turned the oven off while waiting for the crust to cool, preheat to 350 F.
Blend Filling: Drain and rinse the soaked cashews then add them to a high-speed blender along with the rest of the lemon cream ingredients.
Bake Bars: Once the crust has cooled, pour the lemon cream on top and bake the bars for 20-25 minutes, until the centre is set.
Cool: Allow to cool completely at room temperature and then transfer to the fridge for at least 1 hour before cutting and serving. Serve with a light dusting of sifted powdered sugar on top, if desired.

Notes

Store leftover bars in an airtight container in the fridge for up to 5 days or freeze for 3-4 months. Thaw at room temperature or in the fridge.

Nutrition

Serving Size: 1 bar
Calories: 186
Sodium: 76 mg
Fat: 11 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 4 g

Keywords: vegan lemon bars, vegan lemon squares