No Bake Vegan Lemon Bars
Prep time
Total time
I am using an 8" x 8" brownie pan for this recipe, be sure to line with parchment paper the way I show in the video or these will be next to impossible to get out!
*In the video I used more water for part of the liquid in the filling, but since filming I decided to make them again with a higher amount of soy milk and it was 100% better, the recipe written below reflects this change
Serves: 12 Bars
  • For the Crust:
  • Oats 1 cup (90g)
  • Almonds toasted 1 cup (110g)
  • Salt pinch
  • Granulated Sugar 2 Tablespoons (28g)
  • Agave 1 Tablespoon (15ml)
  • Coconut Oil or Vegan Butter melted 5 tablespoons (75ml)
  • For the Lemon Filling:
  • Sugar ½ cup (100g)
  • Water ⅓ cup (78ml)
  • Agar ½ teaspoon
  • Soy Milk 1¼ cup (300ml)
  • Tumeric *for color ⅛ teaspoon
  • Lemon Juice Fresh Squeezed or Nellie & Joes Brand ⅔ cup (157ml)
  • Arrowroot 3 Tablespoons (21g)
  • Lemon Zest from 1 large lemon approx 2 teaspoons
  • Pure Lemon Extract 1 teaspoon
  1. For the Crust:
  2. Combine all the ingredients for the crust in a food processor then press firmly into the bottom of a parchment paper lined8" X 8" pan
  3. Combine the arrowroot and the milk and whisk smooth
  4. Whisk the agar with the water in a medium sauce pot and bring to a boil, reduce to a simmer and cook for 2 minutes stirring constantly.
  5. Add the sugar, tumeric, lemon juice & lemon zest and whisk smooth
  6. Next add the milk/ arrowroot mixture and bring back to a boil.
  7. Once it starts to bubble lightly remove from the heat, no need to boil for a longer time.
  8. Add the lemon extract and then pour into the frozen crust gently and then refrigerate to set.
  9. One it has set to firm cut into bars and serve with a sprinkle of powdered sugar and optional raspberries :)
Recipe by Gretchen's Vegan Bakery at