This tangy and creamy Vegan Lemon Curd has become one of my favourite filling to make, it is very easy to make and only require a few ingredients. I use it as a filling for my Lemon Meringue Tart or for my Christmas Yule Log.
It is important to prepare the filling a few hours before, I personally like to make it the a day in advance so that it gets very thick. The cashew nuts needs to be soaked for at least 4 hours and blended until the mixture becomes smooth.
A tangy, silky and creamy Vegan Lemon Curd that is dairy-free and refined sugar-free.
~ Feel Good Food~
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This vegan lemon curd is the perfect filling for your tarts or spread on your favourite biscuits, full of flavours, you will be impressed by its simplicity.
- 200 gr cashew nuts (soaked)
- 100 gr soya cream
- 80 gr maple syrup
- 2 tbsp. dairy-free milk
- The juice of 2 lemons
- 1/2 tsp. agar agar + 30 gr water
Place the cashew nuts in a bowl filled with water and leave for 4 hours minimum (overnight is best).
Drain the cashew nuts and place them along with the soya cream in a food processor. Blend until it has reached a smooth consistency.
Add the maple syrup, the dairy-free milk, the lemon juice and blend.
Pour 30 gr of water into a small saucepan on a medium heat and sprinkle the agar agar over the top. Let it simmer for a few minutes without stirring.
Once it has reached a boil reduce the heat and whisk gently for 1 minute.
Leave it to cool before adding it to the lemon curd.
Blend the vegan lemon curd one more time. Transfer into a bowl and put in the fridge minimum 2 hours or until ready to serve.