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.
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.