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Lemon curd

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.

Bon appétit!

(*) It could be stored up to a week in a airtight container in the fridge.


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