The Best Lemon Curd Vegan Recipe Ideas. Bash the seeds until they are finely ground (1). During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
It is vegan, dairy free, eggless, gluten free, easy to make, nutritious, and super yummy! You may need to whisk vigorously as it thickens to ensure a smooth curd. Why will you love this healthy vegan lemon curd?
Now to the medium saucepan, add 2 cups or 500 grams of plant milk of your choice, we use rice milk, ½ cup or 100 grams of sugar , we use cane sugar, and ½ cup or 60 grams of cornstarch to help the lemon curd thicken. The curd stays fresh in the refrigerator for about 1 week. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes.
Adding finely grated lemon rind will intensify the flavour of the lemon curd. You’ll need 330ml (which is around 1+1/3 cups if you’re using cups to measure). Cook on medium heat, stirring constantly, until it has thickened (approximately 10 minutes) please note when it thickens, it will thicken quickly!
Remove the seeds from the cardamom pods and crush them using a mortar and pestle. Remove from the heat and add 4 tablespoons of vegan butter, and stir until well incorporated. Place the lemon zest and cornflour in a pan.
Warm the remaining lemon juice and zest in a small pan on a medium heat. The recipe includes fresh lemons and lemon zest, it has only ½ cup of brown sugar and it only has the natural oil from the coconut milk. Or spread it like jam on toast or english muffins.
Ladle lemon curd into hot jars, assemble lids and rings, and process in a water bath for 10 minutes. It's sweet and tangy, and is the perfect spread for tea time, or anytime. Use white sugar or cane sugar.
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