Dadih Lemon Vegan

There’s nothing easier than a simple, zesty homemade vegan lemon curd. Delicious as a dessert topping, or spread, this buttery, yet dairy-free lemon curd is sweet, with a tart, sour lemon flavor.

Isi kandungan

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I have shared my famous resipi kastard vegan in the past, but nothing is better than a curd. Since I was preparing a vegan lemon meringue pie, I thought I should also share this easy vegan lemon curd recipe with you.

Traditionally, lemon curd is not vegan as it contains eggs and butter. But, it’s easy to make vegan lemon curd, compared to vegan custard, which is higher in liquid and slightly thinner than custard, with a bold, tart, and sour lemon taste. However, you can easily add more thickener to turn this curd into vegan lemon custard.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Dadih Lemon Vegan

There's nothing easier than a simple, zesty, homemade vegan lemon curd. Delicious as a dessert topping or spread, this buttery yet dairy-free lemon curd is sweet with a tart, sour lemon flavor.

5 daripada 4 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Sejuk: 30 minit minit

Jumlah masa: 40 minit minit

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 8 servings (1/4 cup) or 1 pie (8 inches)

Kalori: 153.7 kcal

Pengarang Carine Claudepierre

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Susu badam
• ▢ ¾ cawan Jus lemon
• ▢ 1 cawan Gula Tebu Tidak Dimurnikan
• ▢ 2 sudu makan Mentega Bebas Tenusu (Tanpa Garam)
• ▢ 6-8 sudu makan Tepung jagung
• ▢ ⅛ sudu teh Kunyit - or natural yellow liquid food coloring
• ▢ 1 sudu makan Perahan Lemon
• ▢ ¼ sudu teh Garam

arahan

• Add sugar, salt, and cornstarch in a non-stick saucepan – use 6 tablespoons for a lightly thick curd and 8 tablespoons for a firmer texture closer to custard. Whisk well to combine.
• Whisk in lemon juice, plant-based milk of choice, and turmeric.
• Bring the saucepan to medium-high heat and whisk constantly and gently, until a light boil forms. Reduce to medium heat, switch to a silicone spatula, stir, and cook for 3-4 minutes, until the mixture thickens, bubbles form on the sides of the pan, and it looks glossy.
• Remove from heat and whisk in vegan butter and lemon zest.
• Transfer the lemon curd to a glass jar, cool down at room temperature for an hour, then store it in the fridge for up to 4 days.

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Pemakanan

Berkhidmat: 1hidangan (1/4 cawan) | Kalori: 153.7kcal | Karbohidrat: 32.1g | Protein: 0.3g | Lemak: 3.3g | Lemak tepu: 0.5g | Lemak tak jenuh ganda: 1g | Lemak tak jenuh tunggal: 1.6g | Lemak trans: 0.5g | Natrium: 64.5mg | Potasium: 25.7mg | Serat: 0.2g | gula: 25.6g | Vitamin A: 1.4IU | Vitamin C: 8.9mg | Kalsium: 39.4mg | Iron: 0.1mg | magnesium: 1.6mg | Fosforus: 2.9mg | zink: 0.02mg

Mengapa Anda Akan Menyukainya

• Rich, bold, tart lemon flavor
• Cepat dan mudah dibuat dalam masa 5 minit
• Bebas telur
• Bebas gluten
• Dairy bebas

Bahan dan Pengganti

• Jus Lemon Segar – It is the best to enhance the curd’s sour, tart lemon flavor. Bottled lemon juice is often less potent. Fresh lime juice works as well to make lime curd.
• Susu Berasaskan Tumbuhan – You can use any non-dairy milk. I use almond milk for this curd. It’s a blend and won’t add any flavor to the curd compared to soy milk or coconut milk
• Tepung jagung is the thickener in egg-free desserts. Arrowroot starch works as well but the texture is not as thick and jiggly, it’s rubbery.
• Gula pasir or unrefined sugar, but if you use a darker sugar, the curd won’t have the same vibrant yellow color. You can use allulose as a sugar-free sweetener to cut down on carbohydrates.
• Vegan Yellow Food Coloring, turmeric, or both. Depending on how much you like color in your food, you may want to use natural yellow food coloring, liquid, or paste that works the same. Turmeric on its own won’t add a strong yellow tone.
• Mentega Vegan – This adds a buttery texture to the curd. It’s optional, but it creates a bold, rich texture that mimics regular lemon curd so well. You can also choose to use full-fat coconut cream for the recipe to add a bold, buttery texture and avoid plant-based butter. But watch oil. This adds a strong coconut flavor to the curd. Coconut oil works, but it does add a coconut flavor to the curd.
• Perahan Lemon grated from a fresh, organic lemon.
• Garam to enhance the flavors overall

How to Make Vegan Lemon Curd

1. In a non-stick saucepan whish cornstarch, sugar, and salt.
2. Whisk in lemon juice, plant-based milk of choice, and food coloring. Bring the small saucepan over medium-high heat, whisk constantly, and bring to a light boil. Immediately reduce to low, medium heat, switch to a silicone spatula, stir, and cook for 4-5 minutes or until the vegan curd thickens and looks glossy.

3. Remove from the heat and stir in lemon zest and vegan butter.
4. Stir to melt the butter until the texture turns buttery and shiny. Transfer to a glass container or glass bowl to gently cool it to room temperature before bringing it to the fridge.

Petua Carine

• Don’t whisk the hot curd. Switch from a whisk to a wooden spoon or silicone spatula as soon as the liquid has boiled. This prevents from adding air and forming bubbles all over the curd. Stir in an 8 shape to prevent the curd from sticking to the pan’s bottom and gently thickening.
• Tambah mentega vegan. Don’t skip this part for a bold, rich, buttery vegan curd.
• Don’t swap cornstarch for arrowroot powder. The texture will be terrible. You must use cornstarch as a thickener.
• Add more cornstarch for pies or filling desserts. This curd is thickening in the fridge, but if you like your curd thicker and avoid a runny vegan lemon pie filling, increase the cornstarch by two tablespoons.
• Bersabarlah. The curd thickens after 3 hours in the refrigerator.

Serving Lemon Curd For Breakfast

Lemon curd is a dessert topping that is also perfect for breakfast as a rich, thick, fruity, jam-like spread. Add this on top or as a filling to:

It’s a must to serve as a side to

• Toast like a slice of my Roti Bebas Gluten Vegan
• Muffin Inggeris Vegan
• Scone Vegan
• Scone Blueberry Vegan
• Pankek Vegan
• Krep Vegan
• Wafel Vegan

The best way to use lemon curd for your vegan dessert is to:

• Fill a pre-baked vegan pie crust dan membuat a pai lemon.
• Stuff puff pastry to make Danish pastries.
• Fill choux pastry and make vegan eclairs.
• Mengisi biskut cap jari tepung badam, instead of jam.
• Frost any cakes to make a vegan lemon cake for example.
• Drizzle on top of ice cream
• Stir in plain yogurt for flavor

More Creamy Vegan Desserts

Mousse Alpukat Coklat

Mous Tauhu

Kastard Vegan

Krim Putar Vegan

Aising Krim Kelapa

Ganache Vegan