Lemon Curd Vegan Recipes
VEGAN LEMON CURD
This is a great vegan alternative. The lemon curd is thick and jammy. This is great to have on hand to elevate breakfast or a dessert. Great for crepes, to spread on toast or biscuits, or to dip cookies into the curd.
Provided by Jasmine
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
- Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 21.7 g, Fat 8.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 7.1 g, Sodium 2.1 mg, Sugar 18.9 g
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- Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
- Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.
- Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
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