Vegan Lemon Cream Bars

ByHannah Peterson

✨ Tangy, Smooth & Melt-in-Your-Mouth

What you’ve got there looks like a lemon cream bar with a crumb crust—typically made with dairy. But it’s super easy to recreate a fully vegan version that’s just as silky and refreshing 🍋

🛒 Ingredients

🍪 Crust

  • 1 ½ cups graham crackers (vegan) or oats
  • ⅓ cup coconut oil (melted)
  • 2 tbsp maple syrup

🍋 Lemon Cream Filling

  • 1 cup raw cashews (soaked 2–4 hrs)
  • ¾ cup coconut cream
  • ⅓ cup maple syrup
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Make the Crust

Blend or crush ingredients → press into pan → chill 20–30 min

2️⃣ Blend the Filling

Blend everything until ultra smooth & creamy

3️⃣ Assemble

Pour filling over crust → smooth top

4️⃣ Chill

Refrigerate 4+ hours (or freeze 1–2 hrs for faster set)

5️⃣ Slice & Serve

Cut into bars → enjoy that creamy + tangy combo 🤤

🍽 Serving Ideas

Top with:🍓 fresh berries🥥 coconut flakes🍋 extra zest
🍯 light drizzle of maple

💡 Tips

⭐ Use fresh lemon juice (huge difference)
⭐ Blend really well for silky texture
⭐ Freeze slightly before slicing for clean edges

🥗 Nutrition (Approx per bar)

  • Calories: ~210
  • Healthy fats from cashews
  • Naturally dairy-free & gluten-free (if using GF base)

That creamy lemon bar you showed? Totally doable vegan—and honestly, just as rich, tangy, and satisfying without any dairy or eggs.

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