clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Numerous vegan lemon squares on an upside down baking tray on a marble surface. Slice of lemon and a lemon zester are in the background.

Vegan Lemon Bars

  • Author: Deryn Macey
  • Prep Time: 4 hours
  • Cook Time: 45 mins
  • Total Time: 4 hours 45 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


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



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. 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). 
  2. 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.
  3. 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. 

  4. 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.
  5. Bake Crust: Bake for 10-15 minutes until golden brown. Remove from the oven and allow to cool completely.
  6. If you turned the oven off while waiting for the crust to cool, preheat to 350 F.
  7. 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.
  8. 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. 
  9. 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.


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.


  • 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