This tangy and creamy Vegan Lemon Curd has become one of my favourite filling to make, it is very easy 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 Vegan Lemon Curd a few hours before, I personally like to make it 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~
I hope you try and like this Vegan Lemon Curd, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
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.