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Creamy Vegan Blueberry Lemon Bars Easy Homemade Cashew Base Recipe

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These creamy vegan blueberry lemon bars feature a luscious cashew base combined with a bright lemon and blueberry topping, creating a delicious, dairy-free dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups raw cashews, soaked for at least 4 hours or overnight
  • ⅓ cup coconut oil, melted
  • ⅓ cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 cup fresh or frozen blueberries
  • ½ cup freshly squeezed lemon juice (about 2–3 lemons)
  • 2 tablespoons lemon zest
  • ¼ cup coconut sugar or brown sugar
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 cup almond flour or oat flour
  • ¼ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • Pinch of salt

Instructions

  1. Soak the raw cashews in warm water for at least 4 hours or overnight. Drain and rinse before blending.
  2. Preheat oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until dough forms.
  3. Line an 8×8 inch baking pan with parchment paper. Press the crust mixture evenly into the bottom and bake for 10-12 minutes until lightly golden. Remove and cool.
  4. In a food processor or blender, combine soaked cashews, melted coconut oil, maple syrup, vanilla extract, and salt. Blend until silky smooth, about 2-3 minutes, scraping sides as needed.
  5. In a small saucepan over medium heat, combine blueberries, lemon juice, lemon zest, coconut sugar, and cornstarch. Stir constantly until thickened and blueberries burst, about 5-7 minutes. Remove from heat and cool slightly.
  6. Pour the cashew base over the cooled crust and smooth the top. Spoon the blueberry lemon mixture on top and spread evenly. For a marbled effect, swirl with a toothpick or knife.
  7. Refrigerate for at least 4 hours or overnight to set.
  8. Use parchment paper to lift bars from pan. Cut into squares with a sharp knife, wiping blade between cuts for clean edges.

Notes

Soak cashews properly for a creamy texture; quick soak in hot water for 1 hour if short on time. Adjust cornstarch in blueberry layer if too runny. Avoid overbaking crust to keep it soft yet sturdy. Bars taste better after chilling overnight. Nut-free substitutions include soaked sunflower seeds and oat flour crust.

Nutrition

Keywords: vegan dessert, blueberry lemon bars, cashew base, dairy-free, gluten-free, healthy dessert, plant-based, easy vegan recipe

Find it online: https://coracooks.com/creamy-vegan-blueberry-lemon-bars-easy-homemade-cashew-base-recipe/