How to make lemon bars using lemon bars, apple cider vinegar, and soy sauce
I’ve been looking for a vegan lemon bar recipe that’s easy to make and doesn’t have to be super complicated.
My vegan lemon bars are actually pretty easy, which makes them perfect for parties.
I’ve been eating vegan lemon recipes for a while now, and I’ve found that there’s always something new to try.
The next time you’re in a mood for a quick vegan lemon, make these lemon bars for your next party.
You’ll need about 12 bars of vegan lemon.
1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/3 cup all purpose or all-day oats, soaked in warm water for at least 15 minutes in the refrigerator.2 tablespoons (1 stick) unsalted butter, melted 1/6 cup vegetable oil, melted 2 tablespoons (3/4 stick) coconut oil, or olive oil2 tablespoons apple cider, cooled, cooled to room temperature (optional)2 tablespoons soy sauce2 tablespoons honey1/4 cup apple cider 1/16 cup coconut milk1/2 cup honey, or to taste1 teaspoon lemon juice or 1 teaspoon fresh lemon zest2 cups all-spice 1/5 cup fresh thyme1/3 tablespoon fresh rosemary, or 1 tablespoon fresh thymitage3/8 cup granulated sugar1/8 to 1/7 cup water4 tablespoons vegan butter (or coconut oil or extra virgin olive oil)1 cup water2 cups (3 sticks) unsweetened coconut oil1 cup raw cashews1/6 to 1 1/12 teaspoon lemon zen or rosemary essential oil (optional)*Preheat oven to 350 degrees F (177 degrees C).
Place the flour, salt, and baking soda in a medium saucepan over medium heat.
Stir in the baking powder and baking water until the flour is melted.
Remove from heat and let the flour sit for at at least 10 minutes.
Add the oil, butter, and coconut oil and stir until combined.
Add all of the dry ingredients, stir in the honey, and thyme, and stir.
Add in the yeast, water, and yeast mixture.
Stir for 1 minute.
Add remaining dry ingredients and stir in.
Add the cashews, lemon juice, rosemary and thymitine, and cook for another minute.
Stir the dough into the bowl of a stand mixer fitted with the paddle attachment, using the paddle to paddle until it is smooth and elastic, about 10 minutes on medium-high speed.
Scrape down the sides of the bowl as needed.
Roll into a log and refrigerate for at most an hour or up to overnight.
When ready to use, roll each bar into a thin, thin strip and transfer to a baking sheet.
Let sit at room temperature for at or about 2 hours.
Place the chilled lemon bars in a baking dish, leaving an opening to squeeze out any excess liquid.
Cover with plastic wrap, and let sit for an hour, until completely chilled.
When ready to serve, cut into small pieces, and place on a parchment-lined baking sheet to set for about 10-15 minutes.
Remove the strips and serve immediately.