Mouth-watering Creamy Vegan Lemon Bars are sweet, tart and creamy with a delicious shortbread crust. They are vegan and gluten-free too!
Preheat oven to 350°F. Grease, a 9x9 square glass baking pan, well and set aside.
Using a hand mixer, beat butter and sugar until smooth and combined. Add flour and salt and beat until combined. The mixture will be crumbly, but it will hold together if you squeeze it with your fingertips.
Dump mixture into baking pan and press it until it is an even layer of crust. Place in oven and bake for 9 minutes. Once baked, let it cool while preparing the filling.
Using a high-speed blender (I use a Vitamix) place cashews, coconut cream, lemon juice, zest, vanilla, maple syrup and salt into the blender and blend for at least 3 minutes. Mixture shoud be smooth and creamy.
Pour mixture onto cooled crust, smooth it out evenly and place into refrigerator until set. I let it sit for a couple of hours up to overnight in the fridge.
Once prepared sprinkle powder sugar over the top, cut and serve. May be kept in the refrigerator for 3-5 days in a covered container.
*I use full fat canned coconut milk. I spoon out the cream from the top of the milk. If it doesn't come out to an exact cup I add some of the coconut milk into the cream.
**I zest a whole lemon make sure to have at least 2 tbsp.
***Sprinkle powdered sugar on the lemon bars after they have set.