Vegan Lemon Curd

Vegan Lemon Curd

Full flavored, refreshing, cooling, with just the right consistency. There are so many reasons to be obsessed with a good lemon curd, especially when it is so super easy to make, vegan (read: no cholesterol!), raw and gluten-free. This is now the 3rd version of the recipe and the best yet.

A good way to incorporate that lemon goodness into desserts and alongside fruits is to make a lemon curd. I also (nearly) freeze the lemon curd in small containers and just enjoy it like ice cream. Another good use is to spread it over a healthy cake like this as a frosting. Or use it as a tart filling with these mini granola cup tart crusts as in the picture. My point is, it is really versatile. Here is the recipe:

#vegan #raw #glutenfree #lemon #dessert #frosting

4.41 from 5 votes
Vegan Lemon Curd
Prep Time
10 mins
Total Time
10 mins
Course: Dessert
Cuisine: Vegan
Servings: 1 cup
Author: Dreamy Leaf
  • 3/4 cup raw cashews
  • 1/3 cup fresh lemon juice
  • 1/4 cup maple syrup
  • zest of 2 lemons
  • 1 tablespoon coconut oil
  • 1 teaspoon cointreau optional
  • pinch of salt
  • pinch of turmeric optional
  1. Mix all the ingredients in high speed blender until smooth
  2. Let it wait in the fridge for at least 4 hours for best results
  3. Serve and enjoy cold!

Vegan Lemon Curd

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25 thoughts on “Vegan Lemon Curd

  1. this is Delish!! would be great in a pie with strawberries as a filling and coconut whip cream on top!! thats what I’m thinking!! 🙂 super lemony and fresh. thanks for inspiring us and for healthily feeding us !!

      1. Definitely, consistency should get thicker with more cooking time. It will also thicken a little bit if it waits overnight in the fridge.

  2. gosh – I haven’t had lemon curd in so many years! I used to make it myself many moons ago, but since turning vegan I never even thought about it. I shall be miking this very soon:)

      1. Interesting idea, thank you for sharing! I never tried and can’t really predict in this case but I am curious about it too now 🙂 Please let me know the result if you try

  3. I tried this over the long weekend – absolutely delicious, the best lemon curd ever! First night’s dessert, ate it plain to appreciate the full flavour, second night with blueberries, and third night with whipped coconut cream and blueberries – excellent every time. Thank you!!

    1. Thank you so much for your feedback. I am glad that you enjoy it as much as I do. I just improved and updated the recipe. I hope it will be an even bigger favorite

  4. What….?
    Vegan lemon curd, now is it gf too, looks fine, niw what about this Cointreau,my husband likes a booze thing or two but I cannot have but occasionally opt for tip of tsp.
    The rest I think safe and GORGEOUS!
    Thank yiu

  5. thanks for this great recipe. i doubled the recipe and used meyer lemons, which are sweeter so a 1/3 cup maple was enough. didn’t have cointreau but i added 2 drops of orange bitters and a tiny amount (maybe 1/8 tsp each) of vanilla extract and the vegg “egg yolk” powder.

    it tastes better than any lemon curd i’ve had, like a really delicious lemon cheesecake!

    1. Unfortunately I never tried this with a magic bullet but I think it would work. Optionally you can soak the raw cashews in water overnight or at least 4 hours to make it easier to blend. Good luck, hope it works out 🙂

  6. Sounds so good that I’m going to risk using it for a company dinner tonight without pre testing. One thing I wish you’d change though. Zest of 2 lemons is way too vague. Lemons come in so many sizes. The Meyers lemons off my tree are the size of oranges. Two of them? How about a teaspoons or grams estimate?

    1. Hi Tamsin, lemon zest gives the lemon taste. If you like Meyers lemons its so good with dessert but i prefer lemon. How much do you like to use depends how you like to eat. Try one if taste not enough add more.

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