For today’s recipe, I decided to create a light but nourishing Dairy-Free Lemon Curd, without cane sugar. It’s SO easy to make (check out my first official video below!).
Do you like lemon desserts? Even when I was a little girl, I preferred salty treats over sweet ones, and I definitely would never eat any dessert made with lemon because I thought it tasted awful. Then I learned how to cook and bake, and eventually decided to make a dessert with real lemon: freshly squeezed lemon juice and lemon zest. That was a game changer! What a difference! So while I still avoid commercial lemon desserts, or if it’s made with fake lemon flavour, I now gladly make my own lemon desserts for a special occasional treat!
You might’ve seen a few other lemon treats that I made previously, like my Vegan Lemon Thyme Shortbread Cookies, my Lemon Rhubarb Pound Cake, my Olive Oil Lemon Sponge Cake, and my Raw Lemon Pie (to find more recipes I made using lemon, just type ‘Lemon’ in the search box).
Of course, I always look for healthier ways to recreate classics, and dairy-free is always on my mind since my husband can’t have any dairy. We don’t have any issues eating eggs because they come from a small local organic farm that treats their animals with respect.
You might’ve heard me rave about Vitamix before, because their products are quite amazing, so when they sent me their new Ascent 3300* to create a recipe with, let’s just say I was very excited to test drive it. I knew it would be good, but I wasn’t expecting it to be that good. Seriously.
I’m not the kind of people who gush over kitchen gadgets, and in fact, I take pride in the fact that I don’t have a lot of appliances and gadgets to cook healthy and delicious foods, but after having created dozens of recipes in this beast of a machine, I am hooked. I can’t say enough good things about it. I usually prefer that people use their money on organic food rather than gadgets and small appliances, but this one is so incredible, I highly recommend it. It is so powerful that you can actually use it to heat and cook some foods! It makes almond flour out of raw whole almonds in 10 seconds flat. It creates the smoothest nut milk you’ll ever have with minimal pulp left. In simple terms, it’s a beast. If you’re gonna spend some money on a small appliance, this would be a really good one, and with its new 10-year warranty, you can feel good about your investment. I was paid to create this recipe, but this is my honest opinion about it.
Now, back to the recipe. I’ve made lemon curd in the past, but I’d have to buy a plant-based cream, and then I’d have to cook it in a pot while constantly whisking to avoid ending with a scrambled egg curd (yuck). It’s not overly complicated, but does require constant attention and care. Plant-based cream also cooks at different speed than dairy, so that’s something to consider. While I was playing around with this new Vitamix, I created this amazing recipe that incorporates whole raw cashews and a bit of water instead of the cream, and because this blender is so powerful, it does everything in it. It blends it perfectly into this ultra smooth, light and creamy curd, and it heats up so hot that it cooks the eggs at the same time! No need to whisk for 10 minutes, no need to make cashew milk/cream ahead of time, no need to even watch it. You just put all of the ingredients in it, set the digital timer for 6 minutes on high speed, and walk away!
Now just to be on the safe side, I still recommend that you only use farm-fresh free-range organic eggs to make this, in order to reduce the risk of potential salmonella contamination. And if you’re worried, you can just blend everything for 1 minute, and then transfer it to a small pot, and cook it on medium-low heat, mixing it occasionally. I’ve tried both methods, and they both work beautifully without having to constantly whisk it. What a time and trouble saving!
After being refrigerated, this dairy-free lemon curd can be eaten just like that with a few organic berries on top and a sprinkle of pistachios or hemp seeds. It can also be used to make tarts or cakes, or anything else you might like lemon curd with!
P.S. I love to see your creations of my recipes, don’t forget to use my hashtag #eyecandypopper and tag me @eyecandypopper on Instagram, Twitter, and Facebook, so I can see your pictures!
*Today’s post is sponsored by Vitamix. Thank you for supporting the brands that support what I do and healthy eating! All opinions are my own.
Check out my very first official video, made in collaboration with Vitamix (recipe below)
For best results, please use really fresh eggs that are free-range and organic, and because we are using the zest of the lemon, only use organic lemon to reduce your exposure to toxic chemicals and pesticides.
Dairy-Free Lemon Curd | No Refined Sugar
Makes about 1 1/2 cup
- 3 fresh free-range organic eggs
- 1/4 cup raw cashews (soaked for at least 30 minutes)
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- zest of 1/2 organic lemon
- 1/4 cup filtered water
- 1/3 cup maple syrup
- 2 tsp pure vanilla extract
- a pinch of turmeric powder (it helps the colour to stay yellow)
- Put all the ingredients in the Vitamix Ascent 3300** (don’t forget the lid!) on high speed for 6 minutes.
- Scrape all the sides and the lid, pour into whatever container you want, and put in the fridge for an hour before serving.
- Can be made ahead of time and kept in the fridge in an airtight container, for up to 5 days.
**If you have a less powerful model that doesn’t heat up, just blend all the ingredients until smooth, then transfer into a small pot and cook over medium-low heat until it starts thickening, about 8-10 minutes. Mix it occasionally every couple of minutes to make sure it doesn’t stick to the bottom of the pot.