Always vegetarian, often vegan

Vegan dessert with homemade lemoncurd and vegan mascarpone

Vegan dessert with homemade lemon curd and mascarpone. We recently received a bucket of lemons from friends who have a few trees in their garden. After a few days of making delicious juices and sauces, the bucket was still very full. So we had to make new dishes with lemons. This is also the case with this vegan lemon curd and we have to say, it will remain on our menu. Easy to make, reasonably healthy, keeps for a week so easy when you have guests, delicious on a dessert but also great a spoonful with your morning yoghurt.

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
Bereiding 10 minutes
Weektijd 4 hours
Totale tijd 4 hours 40 minutes
Course: Dessert
Cuisine: British
Keyword: Lemon
Porties: 150 ml curd


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


  • 2 vegan cookies
  • 3 tablespoons blue berries or other fruits


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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