Most of my favorite travel memories are based around food. Come on... yours are too, right?! The gathering of friends, family, conversation, and something beautiful and delicious makes for a special keepsake in my memory. Our trip to Seattle was no different. Although rain was the regular forecast, I absolutely fell in love with this charming city on the water! The colors and character reminded me of San Francisco, but the vibe in each neighborhood was uniquely Seattle-esque. And my first visit to Pike's Place came with an extraordinary tour guide (ahem, sister) who told me all the things I needed to try. Although Ellenos yogurt was at the top of her list, the Greek Yogurt unfortunately didn't meet my plant-based dreams. So I opted for a bite, because it would've been wrong not to, and vowed to recreate an Ellenos-inspired vegan version of the Lemon Curd Yogurt one day!
Well, the day has finally come! And the result was deeee-licious! Something about the combo of sweet and tangy that really hits the spot.
This lemon curd is:
TANGY
SWEET
SMOOTH
LEMONY
TART
PERFECTION
Vegan Lemon Curd
This sweet, tangy, dairy-free treat will have you slathering everything in lemon curd, and dreaming up new yummy combinations!
Makes: 2 Cups
Prep time:
Cook time:
- 1 heaping cup whipped aquafaba*
- 2 tsp lemon zest (about 2 lemons)
- 1/2 cup lemon juice (about 2 large lemons)
- 1/2 cup organic raw sugar
- 6 Tbsp Earth Balance butter, softened
- pinch of salt
- 2 Tbsp arrowroot or cornstarch + 2 Tbsp water
- Drain your can of garbanzo beans, and whip the reserve liquid in a medium bowl for about 6-8 minutes, until it starts to get stiff peaks and make beautiful ripples in it with the beater paddles. (I highly recommend using a beater on medium/high power for this, it would take too long to try by hand!) Set aside.
- Using a microzester or mini grater, carefully roll your lemons to remove the zest, being mindful to avoid the white pith. Then cut and juice your lemons into a liquid measuring cup. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- In a small mixing bowl, cream the Earth Balance butter and beat in the sugar and lemon zest mixture. Add the aquafaba, 1/2 heaping cup at a time (2 total), and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over medium-low heat until thickened (about 10 minutes), stirring constantly. Once it just starts to bubble, add your mixed cornstarch and water mixture, whisking while you add. Let it bubble one more time, then remove from the heat and cool or refrigerate.
*Aquafaba is just the cooking liquid from garbanzo beans. I use a 15oz can of garbanzos, and set the beans aside for something else--think raw or roasted chickpeas for salads, Chickpea Salad sandwich filling, etc. There will be leftover whipped aquafaba from this recipe, and that would be great for marshmallow fluff, meringue, or even Vegan Macarons!
Once your lemon curd is chilled, add a swirl to your favorite non-dairy yogurt (might we suggest our Instant Pot Soy yogurt?), top with some granola and lemon zest, and you have a super special, delectable, non-dairy treat that will take you back to Pike Place, without the guilt! Hurrah, hurrah!
Up next... Lemon Ricotta Pancakes, baby!