Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Powdered Sugar (Icing Sugar)
  • ½ tsp Kosher Salt
  • ½ cup (1 stick) Cold Vegan Butter, cubed
  • 1 Tbsp Cold Water (optional)
  • 1 ½ cups Raw Cashews, soaked and drained
  • 1 cup Full-Fat Canned Coconut Milk (cream part only, refrigerated)
  • ¾ cup Granulated Sugar
  • ½ cup Fresh Lemon Juice
  • 1 Tbsp Lemon Zest
  • 4 Tbsp Corn Starch
  • ¼ tsp Turmeric (optional, for color)
  • ¼ tsp Kosher Salt
  • Powdered Sugar (for dusting, as desired)

Instructions:

  1. Soak Cashews: Place raw cashews in a bowl and cover with water. Soak for at least 4 hours at room temperature, or use the quick method: soak in boiling water for 30 minutes. Drain well and rinse before use.
  2. Prep Pan: Preheat oven to 350°F (175°C). Line the 9x9 inch pan with parchment paper, allowing an overhang on two sides for easy removal later.
  3. Combine Dry Ingredients: In a food processor, pulse the flour, powdered sugar, and salt until combined.
  4. Cut in Vegan Butter: Add the cold, cubed vegan butter. Pulse until the mixture resembles coarse sand. If the dough seems too dry to hold together, add the tablespoon of cold water slowly.
  5. Press the Crust: Transfer the dough mixture to the prepared baking pan. Press firmly and evenly into the bottom of the pan using a measuring cup or your knuckles. Prick the crust all over with a fork.
  6. Blind Bake: Bake the crust for 15–18 minutes, or until the edges are lightly golden brown. Remove from the oven and reduce the oven temperature to 325°F (160°C).
  7. Blend Wet Ingredients: Place the drained cashews, refrigerated coconut milk cream, granulated sugar, lemon juice, lemon zest, cornstarch, turmeric (if using), and salt into the high-speed blender.
  8. Achieve Silkiness: Blend on high speed for 1–2 minutes, scraping down the sides as necessary, until the mixture is completely smooth and creamy—no graininess should remain.
  9. Pour and Bake: Carefully pour the lemon filling over the warm, pre-baked crust.
  10. Bake the Filling: Return the bars to the oven (325°F/160°C) and bake for 25–30 minutes. The bars are done when the edges are set and slightly firm, but the very centre still has a slight jiggle.
  11. Cool Gradually: Remove the pan from the oven. Let it cool on a wire rack for 1 hour at room temperature.
  12. Chill: Transfer the pan to the refrigerator and chill for at least 2 hours, or preferably 4 hours/overnight. This step is vital for the bars to set.
  13. Slice and Dust: Once fully chilled, use the parchment paper overhang to lift the entire slab out of the pan. Dust generously with powdered sugar through a sieve, then slice into 12 bars using a sharp knife.