Heat oven to 325°F. Line a 9x9-inch square pan with parchment paper allowing for excess to hangover the edges. Spray lightly with cooking spray.
For the dough: In a food processor, add vegan butter, sugar, and salt and pulse until well combined. Add flour and pulse until just incorporated.
Dust hands with some flour to keep the dough from sticking, pat the dough into an even layer into the pan. Bake until lightly brown, 20 to 25 minutes. Set aside to cool.
For the POM Filling: In a medium saucepan, whisk cornstarch with POM Wonderful 100% Pomegranate Juice and lemon juice. Add sugar, salt and cashew milk. Cook, stirring constantly, over medium-high heat until it just begins to boil. Reduce heat to medium-low and cook for one minute, filling will be thick. Remove from heat.
Pour filling over the crust in an even layer and let cool slightly. Cover the pan with plastic wrap and chill until set, 2 to 3 hours.
Run a knife along the edges of the pan and use the parchment flaps to lift out and onto a cutting board. Cut into 24 squares and dust with confectioners’ sugar.
Serve with POM Pomegranate Arils or dusted with confectioners’ sugar. Store any remaining bars airtight in the refrigerator for up to three days.
½ cup vegan butter, cold (can substitute unsalted butter)