Vegan Lemon Custard
Lemon Lovers, this vegan lemon custard recipe is a dream come true! Your taste buds will be in heaven once you taste one spoonful of the silky, super creamy custard. Tart and tangy with the perfect amount of sweetness. And the best part is––no baking necessary!This recipe yields 16 ounces.
Servings: 2
Calories: 164kcal
Ingredients
- 16 ounce container silken tofu
- ¾ cup powdered sugar
- 1 tablespoon fresh lemon zest
- 4 tablespoons fresh squeezed lemon juice
Instructions
- Drain the Tofu:Place the colander inside of a large bowl. Add the silken tofu and carefully arrange a heavy bowl on top of the tofu to add as a weight. You just want the bowl big enough to cover most of the tofu and just heavy enough to slowly squeeze out the extra water. Let sit for at least 30 minutes.
- Add the drained tofu, powdered sugar, lemon zest, and lemon juice to the blender and blend until smooth and creamy.
- Pour the finished custard into one 16 oz or two small glasses or mason jars. Cover and place in the refrigerator to set for at least 8 hours.
- Remove from fridge. The contents should be thickened into the perfect custard consistency. Add toppings of choice.
Notes
- Dried Vs. Fresh - Using fresh lemon juice and freshly grated zest is the key to making this vegan custard so delicious. You could use bottled lemon juice and dried zest, but it won’t have quite the same tart and tangy flavor.
- Storage: Keep sealed jars of custard in the refrigerator for up to 4 days. Separation is normal, so give it a quick stir before serving.
- Dairy-free, nut-free, and gluten-free
Nutrition
Calories: 164kcal | Carbohydrates: 66g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 593mg | Fiber: 4g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 73mg | Calcium: 104mg | Iron: 3mg