If you’re craving a dessert that feels like mini lemon cheesecakes but without dairy, eggs, or heavy ingredients, these Healthier Vegan Lemon Cups are the answer. They have a crumbly oat base and a silky lemon filling made with cashews + coconut milk, then thickened on the stove so it sets beautifully in the fridge. This version is inspired by Nadia’s Healthy Kitchen recipe and follows the same core method and ingredient structure.
What you’ll need
Equipment
- Muffin tin + 6 muffin liners (or silicone muffin mold)
- Blender (or strong food processor)
- Small saucepan
- Whisk or spatula
- Zester
Ingredients (makes about 6 lemon cups)
1) Oaty base
- 100 g oat flour (use certified gluten-free oats if needed)
- Pinch of salt
- 2 Tbsp melted coconut oil
- 1/2 Tbsp maple syrup (or another liquid sweetener)
How to make oat flour (quick): blend rolled oats until fine.
2) Lemon filling
- 40 g cashews (see soaking note below)
- 200 ml full-fat canned coconut milk
- 80 ml fresh lemon juice
- Zest of 1 lemon
- 2.5 Tbsp maple syrup
- 1.5 Tbsp cornflour/cornstarch (or arrowroot)
- 1/2 tsp agar agar powder (optional but helps firmness)
- Tiny pinch of turmeric (optional for color)
If you don’t have agar agar: add an extra 1/2 Tbsp cornstarch instead.
Step-by-step instructions
Step 1: Prepare the base
- Line a muffin tin with 6 liners.
- In a bowl, mix oat flour + salt.
- Add melted coconut oil and maple syrup. Stir until it looks like damp sand.
- Divide into the liners and press down firmly (use a spoon or the bottom of a small glass).
- Place in the freezer while you make the filling (10–15 minutes).
Step 2: Blend the lemon filling
- Add to a blender: coconut milk, cashews, lemon juice, lemon zest, maple syrup, and a pinch of salt.
- Blend until completely smooth and creamy (scrape down the sides if needed).
Step 3: Thicken on the stove (this makes it “set”)
- Pour the blended mixture into a saucepan.
- Whisk in cornstarch/arrowroot, agar agar (if using), and the tiny pinch of turmeric (optional).
- Cook on medium heat, whisking constantly, until it thickens into a custard-like texture (don’t boil aggressively).
Step 4: Fill and chill
- Spoon/pour the warm lemon mixture over the chilled bases.
- Let cool at room temperature for 10–15 minutes.
- Refrigerate for at least 2 hours until fully set.
Step 5: Serve
- Peel off the liner and enjoy cold.
- Optional topping ideas: extra lemon zest, berries, crushed pistachios, or a little coconut yogurt.
Pro tips for a perfect texture
- Smoothest filling: soak cashews 4 hours or overnight (or quick-soak in boiling water for 30 minutes), then drain before blending.
- Make them firmer: use agar agar (or the extra cornstarch substitute).
- Don’t overdo turmeric: a tiny pinch is enough—too much can turn the filling orange.
Storage
- Store in the fridge in a covered container for 3–4 days.
- They can soften if left in a hot place for long (because of coconut oil), so keep chilled until serving.