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:
*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!