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.