Bring some sunshine into your day by making this delicious, tart Plant Based Vegan Lemon Curd. By using oat milk as the base ingredient, you can make this amazing lemon curd without using fillers or thickeners. It is also free of refined sugar. You can add a dollop of lemon curd to a muffin, a scone, a piece of toast or even layer it into your favorite cake.
Ingredients
1/2 cup rolled oats
2 cups water
1/4 cup lemon juice
1/2 tsp lemon zest
1/2 tsp vanilla extract
1/2 cup dates
sprinkle of turmeric powder
Instructions
- Blend oats and water
- Strain out pulp with a nut milk bag
- Pour milk back into blender along with the dates and blend
- Strain through a wire strainer
- Add zest, lemon juice, vanilla extract and turmeric
- Cook over medium heat while stirring with a whisk until thick
- Refrigerate
- Will last for a couple weeks in the fridge
4 comments
Wow! This is unique; great dessert!
I’ve made this lemon curd twice now, and I absolutely love it. Other recipes call for sugar and thickeners, so I was thrilled to find this recipe. The dates are perfect! My Vitamix blends them in so well that I don’t even really need to strain the oat milk. Thank you for this recipe! I’ve been enjoying lemon curd on so many things: homemade biscuits, cornbread, straight out of the jar. I also shared it on my Facebook page since lemons are in season right now and many are looking for good lemon recipes. This really is one of those elusive healthy desserts! 🙂
Hi, I love this recipe, I wanted to use it to fill a pie, so a lemon curd pie, but I’m wondering if I need to double the recipe and maybe at some agar to help it set?
Yes, double it. A little agar agar would help it be even more firm.