Vegan mascarpone with homemade lemoncurd
Vegan mascarpone, made with cashew cream and coconut yogurt. It really is that easy. And then delicious lemon curd on top. We use the leftover curd for breakfast the next day, delicious with yogurt and granola.
Voorbereiding 30 minutes mins
Bereiding 10 minutes mins
Weektijd 4 hours hrs
Totale tijd 4 hours hrs 40 minutes mins
Course: Dessert
Cuisine: British
Keyword: Lemon
Porties: 150 ml curd
Ingrediënten
Vegan lemon curd
- 100 ml plantbased milk, we used almond milk
- 100 gr white sugar
- 1 tablespoon cornstarch
- 2 lemons
- 1/2 teaspoon turmeric (optional, we use it for the color)
Vegan mascarpone
- 125 gr raw cashews
- 125 ml coconut yoghurt (Allpro)
- 1 lemon
- pinch of salt
Toppings
- 2 vegan cookies
- 3 tablespoons blue berries or other fruits
Instructies
Vegan Lemoncurd
- Scrub the lemons, grate the lemons. Be careful to leave the white, it is very bitter.
- Squeeze the lemon(s).
- Mix the milk, sugar, grater, lemon juice and turmeric in a saucepan and bring to the boil.
- Now add the cornstarch and stir out the lumps.
- Now pour the lemon curd into a clean jam jar, let it cool down and then put it in the refrigerator.
Vegan Mascarpone
- Soak the cashew nuts in a bowl of water, preferably overnight but at least 4 hours.
- Squeeze the lemon
- Rinse the nuts and blend them finely in the blender. Half way through, add the coconut yogurt, salt and lemon juice and blend until the mixture is completely smooth. Regularly use a scraper to clean the walls of the blender. If you want really fine mascarpone, you can pass the cream through a sieve afterwards. We don't mind a little bit of bite.
Compose dessert
- Grind the cookies and cover the bottom of your dessert glass with it.
- Now add the coconut cashew nut cream, or our vegan mascarpone, about 3/4 of the glass.
- Cover this cream with a nice portion of vegan lemon curd. Garnish with some fresh fruit and enjoy this animal-friendly treat.
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