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    Home » dessert

    Vegan Lemon Bars GF

    Published: Jul 10, 2021 by Richa 54 Comments

    Jump to Recipe   Print Recipe

    These refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy! Vegan Glutenfree Soyfree Recipe

    freshly cut vegan lemon bars topped with lemon slices

    Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love!

    I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens.

    I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it!

    vegan lemon bars with glutenfree crust on a wooden chopping board

    For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesn’t make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water.

    The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender.

    vegan lemon bars on a wooden chopping board topped with lemon slices

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    Print Recipe
    4.92 from 12 votes

    Vegan Lemon Bars (Gluten-free)

    These refreshing Creamy Vegan Lemon Bars are the perfect easy summer dessert! The recipe features a simple Gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut and enjoy! GF soyfree Oilfree
    Prep Time15 mins
    Cook Time12 mins
    Chill time2 hrs
    Total Time2 hrs 27 mins
    Course: Dessert
    Cuisine: American
    Keyword: vegan lemon bars, vegan lemon cheesecake
    Servings: 8
    Calories: 252kcal
    Author: Vegan Richa

    Ingredients

    Crust:

    • 3/4 cup (90 g) oat flour plus 2 tablespoons
    • 1/2 cup (60 g) almond flour
    • 2 tablespoons cane sugar or any granulated sugar
    • 1/4 teaspoon salt
    • 1/4 cup (60 ml) maple syrup
    • 1 teaspoon flax seed meal mixed with 1 tablespoon non-dairy milk

    For the filling:

    • 1 cup (130 g) raw cashews soaked in hot water for at least an hour
    • 1 cup (240 g) coconut cream
    • 1 teaspoon cornstarch , optional
    • 1 tbsp lemon zest zest of a lemon
    • 1/8 teaspoon salt
    • 1/4 cup (50 g) sugar
    • 1/2 cup (120 ml) lemon juice

    Instructions

    • In a bowl, add all the dry ingredients for the crust and mix well.
    • Then add in the maple syrup and flaxseed milk mix. Press and mix to a make a dough. Press this dough into a parchment-lined 9x5 inch loaf pan and even it out. You can also use an 8x8 inch brownie pan.
    • Bake in a 350 Fahrenheit (180c) oven for 12-14 minutes or until the center is starting to firm up.
    • Meanwhile, make the filling. Blend the drained cashews, coconut cream, corn starch, lemon zest, salt, sugar, and lemon juice until very smooth. You want to blend it at least 3 or 4 times for atleast 30 seconds for the cashews to break down into smooth cream. Taste and adjust sweetness.
    • Pour this mixture onto the baked crust. Even it out. Then place in the fridge to set. You can also put it in the freezer for an hour so that it's easier to slice.
    • Remove it from the freezer and slice it into slices, and serve!
    • You can store it in the refrigerator for 5 days. And freeze for upto 2 months. Thaw on the counter for 15-20 mins before serving

    Video

    Notes

    • Coconut cream substitute , use 1/2 cup cashews and 1/2 cup non dairy yogurt. So the recipe now has a total of 1.5 cups cashews 
    • To make without oats, use regular all purpose flour or a gf blend for Glutenfree 
    • You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top.
    • Make sure to use raw unsalted cashews and that you properly soak them. If you have a high-speed blender like a Vitamix, you won't require that much soaking time as the mixer is powerful enough to break them down.
    • You can top the bars with coconut whip, lemon slices, and more lemon zest if you’d like.
    • Cashew sub: you can use 1 cup coconut cream instead. The flavor of coconut will be strong 

    Nutrition

    Nutrition Facts
    Vegan Lemon Bars (Gluten-free)
    Amount Per Serving
    Calories 252 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 114mg5%
    Potassium 190mg5%
    Carbohydrates 32g11%
    Fiber 2g8%
    Sugar 18g20%
    Protein 6g12%
    Vitamin A 1IU0%
    Vitamin C 7mg8%
    Calcium 53mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • crust:  a mix of oat flour and almond flour sweetened with cane sugar and maple syrup.
    • Homemade flax egg made from flax meal and non-dairy milk helps hold the crust together
    • filling: a vegan cheesecake like base made of cashews,  coconut cream, sugar, and cornstarch
    • flavor: we use both lemon zest and lemon juice to make these lemon bars taste really lemony

    Tips:

    • You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top.
    • For individual vegan lemon bars make these in mini muffin pans.
    • Make sure to buy raw unsalted cashews and that you properly soak them. If you have a high-speed blender like a Vitamix, you won’t require that much soaking time as the mixer is powerful enough to break them down.
    • You can top the bars with coconut whip, lemon slices, and more lemon zest if you’d like.

    ingredients for vegan lemon bars on a marble counter

    How to make Vegan Lemon Bars:

    dry ingredients for lemon bars in a small bowl

    In a bowl, add all the dry ingredients for the crust and mix well.

    lemon bars crust being mixed in a bowl

    Then add in the maple syrup and flaxseed egg. Press and mix to form a dough.


    vegan cookie crust made from oatmeal and almond flour being mixed in a bowl

    Press this dough into a parchment-lined 9×5 inch loaf pan and even it out. You can also use an 8 x8 inch brownie pan.

    vegan cookie crust pressed in a pyrex loaf pan

    Bake in a 350 Fahrenheit (180c) oven for 12-14 minutes or until the center is starting to firm up.

    vegan lemon filling in a blender

    Meanwhile, make the filling. Blend the drained cashews, coconut cream, corn starch, lemon zest, salt, sugar, and lemon juice until very smooth. You want to blend it at least 3 or 4 times for the cashews to break down into a smooth cream. Taste and adjust sweetness.

    vegan lemon cream filling being poured in a pyrex loaf pan to make lemon bars

    Pour this mixture onto the baked crust. Even it out. Then place in the fridge to set. You can also put it in the freezer for at least an hour so that it’s easier to slice.

    vegan lemon bars topped with fresh lemon slices

    Once it’s somewhat frozen, remove the bars from the freezer and slice into square slices and serve!

    Storing vegan cheesecakes

    You can store it in the refrigerator for 5 days.

    vegan lemon bars on a wooden chopping board

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Diane

      January 22, 2023 at 1:03 pm

      Is it possible to make these without the processed sugar? Could I substitute with maple syrup?

      Reply
      • Vegan Richa Support

        January 23, 2023 at 10:21 am

        Some kind of granulated sugar (coconut sugar is a good alternative) is best for just the right consistency. You can try adding 1 tablespoon more maple syrup, but I wouldn’t add more than this.

        Reply
        • Becca

          January 23, 2023 at 7:02 pm

          Can you use Monkfruit or Stevia? Sugar and Maple Syrup is a lot of sugar.

          Reply
          • Vegan Richa Support

            January 26, 2023 at 12:52 pm

            Yes, you can use whichever sugar substitute you prefer. But note these will slightly change the taste and texture of the bars.

            Reply
    2. Dianne

      December 16, 2022 at 5:40 pm

      Hi Richa, just wondering about these not being baked? I have recipe – creamy Began Lemon Bars and this recipe has baked filling. Very nice too I might add. I have made it many times and people always rave about it. I sent this link to people but now I’m confused as this is a non bake filling, it has pretty much the same ingredients as this recipe could I bake this one? Why the change from baked to not baked? Just curious. Love your recipes, thank you.

      Reply
      • Richa

        December 16, 2022 at 8:50 pm

        The lemon flavor is much stronger and fresher when not baked.

        Reply
    3. Charlene kinne

      April 28, 2022 at 11:29 am

      I would love to try this but I can’t eat cashews. Would almonds work instead?

      Reply
      • Vegan Richa Support

        May 04, 2022 at 10:57 am

        not in this recipe – in the ****Notes section read: Cashew sub: you can use 1 cup coconut cream instead. The flavor of coconut will be strong

        Reply
    4. Laura Rohrsen

      March 24, 2022 at 9:42 pm

      5 stars
      These vegan lemon bars are AMAZING!!! I like them better than regular ones! Thank you Richa❤️❤️❤️❤️

      Reply
      • Vegan Richa Support

        March 25, 2022 at 2:40 pm

        wow ❤️❤️

        Reply
    5. JoAnn

      January 14, 2022 at 2:26 pm

      5 stars
      These lemon bars are sooo good! I used Meyers Lemons for amazing flavor. I also made a raspberry sauce and drizzled it over them.

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:51 pm

        those are the best!

        Reply
      • Laura Rohrsen

        March 24, 2022 at 9:44 pm

        Great idea with the raspberry sauce!! I am taking these to a friend’s tomorrow & will definitely add that!

        Reply
    6. Sue

      October 15, 2021 at 9:57 pm

      5 stars
      Yummy! Thank you so much for this great recipe!

      Reply
      • Richa

        October 16, 2021 at 6:24 pm

        ❤️❤️

        Reply
    7. Sue Pike

      October 13, 2021 at 11:42 am

      Is Flax Meal the same as ground flax seeds? I have Flax Seeds, that I usually grind and add water to for the egg. Do I nead ‘meal’?

      Reply
      • Richa

        October 13, 2021 at 12:31 pm

        Yes they are the same. If you buy pre ground flax seeds they are labeled as flax seed meal

        Reply
        • Sue

          October 15, 2021 at 3:14 pm

          Thanks so much! About to make them!

          Reply
    8. Lucy

      September 17, 2021 at 5:01 pm

      I have an allergy to almonds. Any ideas to substitute almond flour would be appreciated.

      Reply
      • Vegan Richa Support

        September 23, 2021 at 11:30 am

        all purpose will be fine or all oat

        Reply
    9. Sameera Iqbal

      September 15, 2021 at 7:42 pm

      I love your recipes. Wow this looks delicious!! What can I sub for coconut cream which is too high in saturated fat for me to consume?

      Reply
      • Vegan Richa Support

        September 17, 2021 at 3:17 pm

        a vegan whipped cream would work or 1.5 cups cashews and 1/2 cup yogurt

        Reply
        • Kelsey Southerland

          November 21, 2021 at 6:43 pm

          Just wanted to clarify. If subbing cashews for the coconut cream you would add an additional 1.5 cups of cashews with the dairy milk, correct? So your total cashew load would be 2.5 cups?

          Reply
          • Richa

            November 21, 2021 at 7:54 pm

            No that’s the total. So use 1/2 cups of cashews and the yogurt to substitute 1 cup coconut cream. I’ll make that clear

            Reply
    10. sophia

      August 17, 2021 at 2:20 am

      Its so yummy

      Reply
      • Vegan Richa Support

        August 19, 2021 at 12:43 pm

        Awesome! Please do add a rating when you make again!

        Reply
    11. Lisa

      July 31, 2021 at 7:18 pm

      What is the function of the corn starch here? I thought corn starch will only thicken up if it is boiled. Thanks.

      Reply
      • Afsan

        September 16, 2021 at 5:43 am

        5 stars
        I have the same question! Maybe to absorb extra liquids?

        Reply
        • Richa

          September 16, 2021 at 7:58 am

          It smooths out the texture more , it’s easily omitted. You might not notice the difference

          Reply
          • Franny Holly

            January 23, 2023 at 5:15 am

            Opting out of cornstarch, because it’s processed with sulfites, which I can’t tolerate. Good to know it’s function, tho. Thanks!

            Reply
            • Richa

              January 23, 2023 at 9:47 am

              Yes it’s easily omitted

    12. Carol

      July 27, 2021 at 7:29 am

      Can you use a block of creamed coconut.?

      Reply
      • Vegan Richa Support

        July 27, 2021 at 12:34 pm

        sure – you just need to make it thick liquidy texture like the coconut cream is (1 cup equivalent)

        Reply
    13. sunnysusan

      July 27, 2021 at 2:53 am

      Thank you for sharing this wonderful recipe, I love lemon anything. Can you give me an idea what the item is that gives iron based on the nutritional information? I appreciate you so much, your blog is always so informative.

      Reply
      • Vegan Richa Support

        July 27, 2021 at 12:13 pm

        thank you. maple syrup but the oat flour and cane sugar also have a little iron as well

        Reply
    14. Emily

      July 12, 2021 at 4:12 am

      5 stars
      These were Ahmazing!! So creamy and so fresh!

      Reply
      • Richa

        July 13, 2021 at 1:41 am

        ❤️❤️❤️

        Reply
    15. Maryanne Zahra

      July 10, 2021 at 2:26 pm

      Hello what a great recipe, I love anything with lemon. I was looking at the nutritional information and can you tell me what is the item that is giving the iron?? Thank you so much, I love your blog, it’s always so informational.

      Reply
      • Richa

        July 10, 2021 at 2:39 pm

        Oats and nuts both have some iron

        Reply
        • Maryanne Zahra

          July 10, 2021 at 4:00 pm

          Thank you so much for your quick response, you are wonderful

          Reply
    16. Jane

      July 10, 2021 at 7:44 am

      These look fabulous! However, I cannot eat coconut…..I wonder what could replace the coconut cream?
      Increase cashews and use a bit of plant milk to blend….?
      A rich plant yogurt….?
      I need to experiment! 😉

      Reply
      • Richa

        July 10, 2021 at 8:22 am

        Yes use 1.5 cups cashews and 1/2 cup yogurt

        Reply
    17. Geraldine Pike

      July 10, 2021 at 7:29 am

      4 stars
      Hi there Richa
      This recipe looks amazing want to try it, i only have 1 concern the cornstarch do not set when not cooked.
      I have made marinades with cornstarch and it always sinks to the bottom even after some time. I find that
      cornstarch has to be cooked till it starts to cream up. Is there a better alternative.

      Reply
      • Jane

        July 10, 2021 at 7:46 am

        You are right….I didn’t think about that. I wonder if a bit of xanthum gum might work…? 🤔

        Reply
        • Richa

          July 10, 2021 at 8:23 am

          It might. Just blend long enough for the mixture to be smooth and creamy and it will work just fine and you won’t need cornstarch or xanthan

          Reply
      • Richa

        July 10, 2021 at 7:50 am

        It’s a thick cream so nothing settles . You can omit it. It just helps make the cream a bit more smooth. A good blender will solve that

        Reply
      • Lulu

        April 17, 2022 at 5:20 pm

        5 stars
        These were excellent. I love all your recipes as I don’t have to worry if it’s a “good” one. Thanks for doing all the work. I know everything from you will be great! (And for Pete’s sake, commenters, don’t give a recipe four stars if you haven’t made it yet🙄)

        Reply
        • Richa

          April 17, 2022 at 5:26 pm

          Yay awesome!

          Reply
    18. Pat

      July 10, 2021 at 7:28 am

      This is just what i have been needing! Please tell me more about coconut whip, how to…any particular recipe. Thanks!

      Reply
      • Richa

        July 10, 2021 at 7:52 am

        You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top. 1 can will give you about a cup

        Reply
    19. Jean

      July 10, 2021 at 6:15 am

      5 stars
      This looks really good to make for my daughter’s birthday! Does 1 can of full fat coconut milk have enough cream to separate for this recipe?

      Reply
      • Richa

        July 10, 2021 at 7:08 am

        Yes it does! I used just 1 can

        Reply
        • carole N.

          September 18, 2021 at 11:46 am

          Is Cream of coconut an ok sub for coconut cream or would it be too sweet?

          Reply
          • Richa

            September 19, 2021 at 8:13 am

            It would be too sweet and also will change texture.get a can of full fat coconut milk and refrigerate it fir a few hours open the can and scoop the hard white cream on top and use

            Reply

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