Vegan Lemon Curd Recipes

If you’ve ever had lemon curd, you know it’s like sunshine in a jar—tangy, sweet, and luxuriously smooth. Traditional lemon curd is made with eggs and butter, which gives it that rich texture and glossy finish. But what if you’re vegan or trying to avoid animal products? The good news is, you don’t have to miss out. Vegan lemon curd is just as luscious and flavorful as the original, and there are plenty of ways to make it using simple, plant-based ingredients.

In this guide, we’ll dive into everything you need to know about vegan lemon curd, from basic recipes to creative variations. Whether you want a classic spread for your toast or a tart filling that’ll wow your guests, you’ll find a recipe here that suits your needs.

Simple Classic Vegan Lemon Curd

Let’s start with a reliable, go-to recipe for vegan lemon curd. This version is perfect for spreading on scones, swirling into yogurt, or dolloping onto pancakes.

Ingredients:

Fresh lemon juice (about 2–3 lemons)
Lemon zest
Coconut milk or other plant-based milk
Cornstarch or arrowroot powder (for thickening)
Maple syrup or agave nectar (for sweetness)
A pinch of turmeric (for color, optional)
Vegan butter or coconut oil (optional, for richness)

Instructions:

In a saucepan, whisk together the lemon juice, zest, and sweetener over medium heat.
Add the plant milk and stir in the cornstarch or arrowroot. Whisk continuously to avoid lumps.
As the mixture heats, it will begin to thicken. Keep stirring to prevent it from sticking to the pan.
Once thickened, remove from heat. If you like a richer curd, stir in a spoonful of vegan butter or coconut oil.
Let it cool before transferring to a jar. It will continue to thicken as it chills.

This recipe keeps well in the fridge for up to a week. You can use it in all the same ways you’d use traditional lemon curd—on toast, waffles, or baked into pastries.

Silken Tofu Lemon Curd

If you’re looking for a protein-packed version with a creamy finish, silken tofu is your friend. This one’s great as a pie filling or even eaten by the spoonful.

Ingredients:

Silken tofu
Lemon juice and zest
Maple syrup or agave
Cornstarch
Vanilla extract
A touch of turmeric

Instructions:

Blend the silken tofu with lemon juice, zest, sweetener, and vanilla until smooth.
Pour the mixture into a saucepan and heat gently.
Whisk in the cornstarch and continue stirring until thick.
Remove from heat and let cool before storing.

The tofu makes this version creamy and slightly more custard-like. It’s ideal for tarts, parfaits, or as a dip for fruit.

Cashew-Based Vegan Lemon Curd

If you love the creamy texture of cashew-based desserts, this one’s a must-try. It’s thicker and richer than the other options, making it a solid choice for cake layers or shortbread bars.

Ingredients:

Raw cashews (soaked for a few hours)
Fresh lemon juice and zest
Maple syrup or another liquid sweetener
Coconut milk or water (for blending)
A bit of vanilla extract
A small pinch of salt

Instructions:

Drain the soaked cashews and blend with lemon juice, zest, sweetener, and enough coconut milk or water to achieve a creamy texture.
Transfer to a saucepan and heat gently.
Whisk continuously until the curd thickens.
Taste and adjust lemon or sweetener as needed.
Let it cool before storing.

This curd is wonderfully thick and holds its shape well, making it perfect for piping or layering.

How to Use Vegan Lemon Curd

Vegan lemon curd is super versatile. It’s not just for toast (although it’s amazing on toast). Here are some creative ideas:

Spread it on scones, muffins, or pancakes
Use it as a filling for tarts, cupcakes, or sandwich cookies
Swirl it into dairy-free yogurt or oatmeal
Dollop it onto fruit salads or smoothie bowls
Layer it in trifles or parfaits
Spoon it over waffles or crepes
Fill donuts, thumbprint cookies, or shortbread bars with it

You can also mix it with vegan cream cheese or coconut whipped cream for a delicious lemony frosting or filling.

Tips for Perfect Vegan Lemon Curd

Whether you’re using tofu, cashews, or a starch base, a few tips can help you get the perfect texture and flavor every time.

Use fresh lemon juice:
Bottled juice doesn’t have the same brightness. Freshly squeezed lemons make a huge difference in both flavor and aroma.

Don’t skip the zest:
Lemon zest adds depth and natural oils that really boost the lemon flavor.

Whisk constantly while heating:
To avoid lumps and ensure even thickening, keep the mixture moving while it heats.

Taste as you go:
Lemons vary in tartness, so adjust the sweetener to suit your taste.

Cool it completely before using:
Vegan lemon curd thickens as it cools, so don’t worry if it looks a little thin when you take it off the heat.

Common Variations to Try

If you want to shake things up, try tweaking the basic recipe with some fun flavor combinations.

Lavender Lemon Curd:
Infuse your plant milk with dried culinary lavender before adding it to the recipe. Strain out the flowers for a subtle floral note.

Ginger Lemon Curd:
Add a small amount of grated fresh ginger while cooking the curd. It gives it a warming kick that pairs beautifully with lemon.

Vanilla Lemon Curd:
A splash of vanilla extract smooths out the tartness and gives a bakery-style finish.

Berry Lemon Curd:
Add pureed strawberries, raspberries, or blueberries to the mix. It adds color and a burst of berry flavor.

Frequently Asked Questions

How long does vegan lemon curd last?
It keeps for about a week in the refrigerator in an airtight jar. You can also freeze it for up to two months.

Can I use almond milk instead of coconut milk?
Yes, almond, soy, oat, or even rice milk all work. Just avoid very watery ones for the best consistency.

Is vegan lemon curd gluten-free?
Most recipes are naturally gluten-free, especially if you use cornstarch or arrowroot as the thickener.

Can I use sugar instead of maple syrup?
Absolutely. Granulated or cane sugar works fine, but you may need to add a splash more liquid to balance the texture.

Can I make it without cornstarch?
Yes. Arrowroot powder is a great alternative. Some versions thicken naturally with cashews or tofu and don’t need a starch.

Can I can vegan lemon curd for long-term storage?
No, vegan lemon curd is not recommended for traditional canning because it lacks the acid and sugar balance that ensures safety. Always store it in the fridge or freezer.

Conclusion

Vegan lemon curd proves that plant-based eating doesn’t mean giving up the rich, tangy indulgence of this citrusy treat. With just a few pantry staples, you can whip up a batch that rivals the classic version—no eggs or butter required. Whether you go with a simple cornstarch-thickened base, a silky tofu blend, or a cashew-rich custard, the possibilities are endless. Use it in your baking, your breakfasts, or straight from the spoon if you’re feeling fancy.

So next time you find yourself with a handful of lemons and a craving for something sweet, skip the store-bought spreads and try your hand at one of these easy vegan lemon curd recipes. You’ll be surprised at how quickly it comes together—and how quickly it disappears.

Want to impress someone with your plant-based kitchen skills? This might just become your signature dessert filling. Happy curd-making!