Oil-Free Vegan Lemon Bars

Published :

September 28, 2026

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Modified :

September 28, 2026

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danyrecipes

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Oil-Free Vegan Lemon Bars

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A Bright Little Square

I love lemon bars with a soft, creamy top and a chewy base that tastes naturally sweet. These oil-free vegan lemon bars use dates, oats, nuts, and fresh lemon for a whole-food dessert with plenty of citrus flavor. They are a beautiful choice when I want easy vegan desserts that feel nourishing and satisfying.

vegan lemon desserts 14 - Danyrecipes

Creamy, Tangy, and Whole-Food

Dates create sweetness and help bind the crust, while cashews blend into a silky lemon filling. There is no butter, eggs, or added oil, so the texture comes from whole-food ingredients rather than a traditional shortbread base. Similar vegan lemon bars use dates, oats, nuts, coconut cream, and lemon, then chill or bake until firm.sweetsimplevegan+1

Ingredients

  • 1 cup pitted Medjool dates
  • 1 cup raw walnuts
  • ¾ cup rolled oats
  • ¼ teaspoon fine sea salt
  • 2 tablespoons water
  • 1½ cups raw cashews
  • ¾ cup full-fat coconut milk
  • ½ cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon turmeric

Blend and Bake

  1. Soak the cashews in hot water for 1 hour.
  2. Drain and rinse the cashews.
  3. Preheat the oven to 350°F.
  4. Line an 8-inch square pan with parchment paper.
  5. Add the dates, walnuts, oats, and salt to a food processor.
  6. Process until the mixture becomes crumbly.
  7. Add the water and pulse until the mixture sticks together.
  8. Press the crust firmly into the prepared pan.
  9. Bake for 10 minutes.
  10. Add the cashews, coconut milk, lemon juice, lemon zest, maple syrup, vanilla, and turmeric to a blender.
  11. Blend until completely smooth.
  12. Pour the lemon filling over the warm crust.
  13. Bake for 20 to 25 minutes.
  14. Cool at room temperature for 30 minutes.
  15. Refrigerate for at least 4 hours.
  16. Cut into 12 bars.
  17. Serve chilled.

Easy Ways to Change It

  • Replace walnuts with almonds or pumpkin seeds.
  • Use oat milk instead of coconut milk.
  • Add blueberries to the filling.
  • Sprinkle shredded coconut over the top.
  • Add a pinch of ground ginger.
  • Make mini bars in a silicone brownie mold.
vegan lemon desserts 13 - Danyrecipes

Pro Tips

  • Soak the cashews until soft enough to blend smoothly.
  • Press the crust firmly so the bars hold together.
  • Use a high-speed blender for a creamy filling.
  • Cool the bars completely before slicing.
  • Chill overnight for the cleanest cuts.
  • Wipe the knife between slices for neat edges.

FAQs

Are these lemon bars completely oil-free?
Yes, the recipe does not use coconut oil, butter, or any added cooking oil. The crust gets its texture from dates, walnuts, oats, and water, while the filling uses coconut milk for creaminess.

Can I make these bars nut-free?
Yes, replace the walnuts with pumpkin seeds and the cashews with sunflower seeds or a thick seed butter. The flavor will change slightly, but the bars can still set properly.

Can I make these lemon bars without coconut milk?
Yes, use a thick unsweetened plant-based milk, although the filling may be softer. Coconut milk gives the richest texture and helps the bars firm up.

Why is my filling not setting?
The bars may need more chilling time, or too much liquid may have been added. Refrigerate them overnight and measure the coconut milk and lemon juice carefully.

How should I store the bars?
Keep them covered in the refrigerator for up to five days. You can also freeze them for up to one month and thaw them in the refrigerator before serving.

vegan lemon desserts 14 - Danyrecipes

Oil-Free Vegan Lemon Bars

These creamy oil-free vegan lemon bars combine a naturally sweet date, walnut, and oat crust with a silky cashew lemon filling. Fresh lemon provides bright citrus flavor, while coconut milk creates a rich texture without butter, eggs, or added oil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling and Chilling Time 4 hours 30 minutes
Total Time 5 hours 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Date and Oat Crust
  • 1 cup pitted Medjool dates
  • 1 cup raw walnuts
  • 3/4 cup rolled oats
  • 1/4 tsp fine sea salt
  • 2 tbsp water
Lemon Cashew Filling
  • 1 1/2 cups raw cashews
  • 3/4 cup full-fat coconut milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp turmeric

Equipment

  • 8-inch Square Pan
  • Parchment paper
  • Food Processor
  • High-Speed Blender
  • Spatula
  • Wire rack

Method
 

  1. Soak the cashews in hot water for 1 hour.
  2. Drain and rinse the cashews.
  3. Preheat the oven to 350°F (175°C).
  4. Line an 8-inch square pan with parchment paper.
  5. Add the dates, walnuts, oats, and salt to a food processor.
  6. Process until the mixture becomes crumbly.
  7. Add the water and pulse until the mixture sticks together.
  8. Press the crust firmly into the prepared pan.
  9. Bake the crust for 10 minutes.
  10. Add the cashews, coconut milk, lemon juice, lemon zest, maple syrup, vanilla, and turmeric to a blender.
  11. Blend until completely smooth and creamy, scraping down the sides as needed.
  12. Pour the lemon filling over the warm crust.
  13. Smooth the surface and bake for 20 to 25 minutes.
  14. Cool the bars at room temperature for 30 minutes.
  15. Refrigerate for at least 4 hours.
  16. Cut into 12 bars.
  17. Serve chilled.

Notes

Soak the cashews until they are soft enough to blend smoothly, and use a high-speed blender for the creamiest filling. Press the crust firmly so the bars hold together, and cool completely before slicing. For variations, replace walnuts with almonds or pumpkin seeds, use oat milk instead of coconut milk, add blueberries or ginger, sprinkle shredded coconut over the top, or make mini bars in silicone molds. Chill overnight for the cleanest cuts and wipe the knife between slices. Store covered in the refrigerator for up to five days or freeze for up to one month.

A Fresh, Wholesome Finish

These oil-free vegan lemon bars are creamy, chewy, and full of bright citrus flavor. Dates and oats make the base naturally satisfying, while the cashew filling creates a smooth layer that feels wonderfully indulgent. They are perfect for vegan desserts, healthy sweet treats, or simple food recipes made with whole ingredients. Keep them chilled and enjoy one whenever you need a sunny little bite.

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