ADVERTISEMENT
Introduction:
If you grew up loving lemon curd on toast, spooned over cakes, or swirled into yogurt, you're going to fall hard for this vegan version. Inspired by cherished memories and full of citrusy brightness, this Nostalgic Vegan Lemon Curd is silky, sweet, and tart—just like Mom used to make, but without eggs or dairy. It’s a quick and satisfying spread that brings back the flavor of the past in a plant-based way.
Ingredients:
1 cup unsweetened non-dairy milk (such as almond, soy, or oat)
1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
Zest of 1 lemon
1/3 cup maple syrup or agave nectar (or to taste)
2 tablespoons cornstarch (or arrowroot powder)
2 tablespoons coconut cream or vegan butter (for richness)
Pinch of turmeric (for natural yellow color, optional)
Pinch of salt
How to Make:
ADVERTISEMENT
