No milk, no butter, no eggs… how on earth is one to make a dessert without any of these!?!?
Lemon bars are very much egg based. The rich, vibrant yellow color comes from the egg yolk. So, when I took on a challenge to make a vegan dessert, this was probably not the easiest option. However, with a few batches of what I could call ‘vegan rubbish’ I finally created a recipe that was GOOD, not just ‘good for vegan’.
These bars do include tofu. I can imagine the faces of the non-vegans-wondering how tofu has anyplace in a dessert. Trust me. If I didn’t disclose that detail and you tried one of these babies, you would be wearing a smile
The crust itself is kind of awesome. To keep with the whole ‘health’ theme, I added in a good amount of rolled oats, and melted vegan butter as a binding agent-I probably could use this to make oatmeal-shortbread cookies.
Tip: Once crust is spread evenly, prick multiple times with a fork to allow steam to escape. This way the crust won’t bubble while cooking.
The most important part of these bars is the freshly squeezed lemon! Don’t even bother with that bottled stuff.
Now, to get that tofu nice and smooth, you definitely need to use a blender or food processor to whip it real good. The new Nutri Ninja has Auto-IQ. So, all I had to do is press one button and it self timed and did all the work. The mix of the lemon juice and cream of coconut (that’s the stuff they use for piña coladas) really makes this a tasty treat. I swear this all dominates the oh! so mild taste of tofu, which is there to serve as a thickening & binding agent because of the lack of eggs.
Now you’re probably wondering how these lemon bars get their lemony yellow color from that pale mix. Turmeric is the secret! A small amount of this Indian spice adds a bold yellow color without altering the taste.
Tip: The batter will not instantly yellow from adding turmeric. Once its baked, it will turn yellow.
Serve with PLENTY of powdered sugar. Store in the fridge and serve chilled.
- 1 cup, plus 2 TBSP flour
- 1/2 cup brown sugar
- 17 TBSP vegan butter, melted
- 1 cup rolled oats
- 1, 12.3 oz package silken tofu (the softest kind)
- 15oz cream of coconut
- 2/3 cup lemon juice
- 1 TBSP lemon zest
- 2 TBSP flour
- 1/8 tsp turmeric
- 1/8 cup powdered sugar
- Preheat oven to 325* degrees
- In a bowl combine, 1cup + 2 TBSP flour, brown sugar, melted vegan butter & rolled oats.
- Pour onto a parchment lined 9 X 13″ baking dish. Spread evenly pressing down firmly. Prick crust several times with a fork. Freeze tray for 7 minutes. Bake for 30 minutes. Remove and increase oven to 350* degrees.
- In a blender or food processor, puree tofu until whipped. All in all remaining ingredients, except lemon zest, puree until fluffy. Stir in zest and pour batter into pan with prepared crust. Bake for 25-35 minutes until center is set (no longer liquid).
- Chill at room temperature in pan. Remove keeping parchment intact and place on wire rack & refrigerate until cooled. Serve with plenty of powdered sugar shaken on top.