Vegan Lemon Curd:
- 1/2 cup lemon juice (1-2 large lemons)
- 2 Tbsp lemon zest (optional)
- 4 tbsp cornstarch
- 1 cup non-dairy milk
- 1 cup sugar (plus more to taste) (can be also made with maple syrup)
- A pinch of turmeric powder (for colour)
Taste and add more lemon zest if you want to increase the acidity of the curd or maple syrup/ sugar for sweetness.
Allow it to cool (the curd is going to thicken as it cools).
Place in a jar and store in the fridge for 7-10 days
Use as a topping, filling or literally with a spoon by itself out of the jar
Creme de Limão Vegano:
- 1/2 caneca de sumo de limão (~ 1 -2 limões grandes)
- 2 colheres de sopa de raspas de casca de limão (opcional)
- 4 colheres de sopa de amido de milho
- 1 caneca de leite vegetal
- 1 caneca de açúcar (ou mais a gosto) (pode-se usar outro qualquer adoçante)
- Uma pitada de tumérico em pó (para dar cor)
Combinar todos os ingredientes num liquidificador até estar homogêneo.
Provar e adicionar mais raspas de limão, para aumentar a acidez ou açúcar para que fique mais doce.
Deixar arrefecer (o creme de limão vai engrossar enquanto arrefece).
Muito bom gostei imenso!
Aguardo sua visita e seus comentários 🙂
I love lemon curd and can shovel spoonfuls in my mouth continuously – there’s no stopping me! 😉
Looks wonderfully rich! Lemon curd is one of my favourite things to eat with just about everything!
I like having a vegan version on hand so I can share it with my vegan or dairy-intolerant friends! Thank you
I bet that tastes great
It really does 😉
This looks so yummy!
Love the look of this. Lemon curd is a favourite of mine, but haven’t been able to make a good one without eggs. I am going to try it out for sure. Thanks for sharing 🙂
hope you like it 😉
I must try this!
let me know how it goes 😉
This looks great!