These no-bake lemon cheesecake bars (Purely Kaylie) are made with wholesome ingredients, and make a nice tasty snack. All you need are cashews, coconut milk and real maple syrup for the base, plus of course fresh lemons!
Keep this recipe away from pets due to citrus, salt, garlic, onion and leeks. Read more on food safety for people & pets.
Bin citrus and leek (and all allium) scraps, as acid can harm worms in compost bins.
We all know the feeling of finding leftover lemons hiding at the back of the fridge. Instead of letting them go to waste, why not turn these yellow gems into something delicious?
Lemons are not local, but popular in recipes & drinks (roll between your hands before cutting, to release more juice). You can grind leftover lemon rind down waste disposal units to stop smells (don’t use lemons to clean kitchens if pets are nearby, as all citrus fruits are toxic to them).
How to Buy, Store and Prepare Lemons
Keep fresh lemons in a bowl in pet-free kitchens, or keep in the fridge for up to a week. Keep cut lemons in an airtight container in the fridge for up to a few days.
You can add a couple of drops of lemon juice to water, to stop fresh produce from going brown.
6-ingredient Vegan Lemon Cheesecake
6-ingredient vegan lemon cheesecake (Ela Vegan) uses silken tofu for the filling, sweetened with maple syrup and flavoured with tangy lemon juice and grated zest.
A Slice of Vegan Lemon Drizzle Cake
Apparently lemon drizzle is England’s favourite cake! Nice with afternoon tea, it’s light and zesty, and perfect for a snack.
This Vegan Lemon Drizzle Cake (The Veg Space) is a sponge with lemon drizzle syrup and topped with lemon icing. Serve with Earl Grey Tea (caffeine-free for pregnancy/nursing).
Use Flora vegan butter (no palm oil).
Not much is known about the origins of lemon drizzle cake. One theory is that it was created in the Jewish Chronicle in 1967, so it’s quite a modern cake.
A Recipe for Vegan Lemon Drizzle Squares
These Vegan Lemon Drizzle Squares are from Katy Beskow’s book Easy Vegan Bible. You can leave off the drizzle if wished, then freeze the leftovers, to take out and warm up, when you want a comforting pudding.
This is a very simple recipe, where you stir together the dry ingredients, whisk the wet ingredients, then combine the two.
Bake the batter in a lined baking tray for around 20 to 25 minutes, until golden.
The ‘lemon drizzle’ is made with the juice and zest of a fresh lemon, mixed with icing sugar (choose an organic version, to avoid eggs). When the cake has cooled, drizzle over the syrup, and slice into squares.
Vegan Lemon Pound Cake (Floured Frame) can be kept in the fridge for up to 4 days or store (uniced) in a freezer-safe container for up to 2 months.
It’s a simple recipe that just mixes up flour, salt, sugar, baking agents and the zest of 2 lemons with sugar, plant milk, vanilla, lemon juice and oil. It’s then glazed using a lemon-infused powdered sugar and more lemon zest.
Homemade Vegan Lemon Meringue Pie
Lemon meringue pie (Addicted to Dates) is not a seasonal dish (though you could sub the lemon for apricots, raspberries or blueberries). But it’s a popular one, so why not learn to make your own?
This recipe by an Irish classically-trained baker uses way more lemon juice and zest than store-bought, a nice acidity against the sweet pie crust. Make your own pastry to avoid palm oil.
