This rich creamy lemon curd is from a recipe from Miyoko's cookbook "The homemade vegan pantry".
* 1 cup raw cashews (soaked)
* 1 cup water
* 5 lemons (2 Tbsp zest + 3/4 cup juice)
* 1 cup sugar
* 1/2 cup vegan butter (I use Earth Balance)
* 1 pinch turmeric (optional)
Blend the cashews with the water till smooth and creamy.
Bring the cream to a simmer until thickened. Stir constantly with a spatula.
Whisk in the cream lemon juice, zest, and sugar. Cook a few minutes until it's smooth and creamy again. Remove from heat
Add the butter and turmeric to achieve the desired color.
Cool in fridge before using. (*)
Serve as topping, make lemon bars, or parfaits.
(*) It could be stored up to a week in a airtight container in the fridge.