Lemon lovers, look no further! We’ve created the most luscious vegan lemon custard recipe with only three simple ingredients. This elegant lemon curd recipe is as easy-as-pie and perfect for breakfast, snack, or dessert.
If you close your eyes while tasting this cool and creamy custard, you’ll soon find yourself dreaming of summer sunshine and ocean waves or sprinkler splashes and picnic baskets. Either way, every spoonful is like a direct path to lemon meringue pie. We hope this childhood favorite flavor will bring you back to brighter days and happy memories.
Unlike traditional custard concoctions, our recipe is free from eggs, dairy, gelatin (take a peek at our vegan gelatin guide), and cruelty. This vegan version is just as creamy (or even creamier) with added protein from the silken tofu. You can’t go wrong with this healthy and homemade option.
We think this is, hands-down, the best lemon custard you’ll ever make! Be prepared to blend up another batch as soon as you’ve taken a single scoop…just sayin’.
We wanted to break it down into the single steps, so you’ll see how straight forward and simple this recipe is to make. While you’re waiting for the tofu to drain, feel free to listen and be inspired by the Plant-Powered People Podcast!
Although there aren’t many ingredients in this recipe, the ones that are included count as kings! Both of these plant-based foods are superstars when it comes to nutrition, taste, and versatility. If you aren’t already using them on a daily basis, it might be time to start.
Fresh lemons are the heart of this recipe. Not only do they bring the flavor and “zing,” but they are also rich in vitamin C and fiber (from the pectin) and a good source of potassium and B6. They also include beneficial plant compounds (such as citric acid, eriocitrin, diosmin, hesperidin, and d-limonene) which are helpful to the immune system.
Silken tofu is the magic in this recipe. When blended, silken tofu creates a beautiful silky smooth pudding base that nobody would believe comes from tofu. Plus, it’s healthy! Silken tofu is lower and calories and fat than regular tofu but still very high in protein. Naturally cholesterol-free, gluten-free, and an excellent source of iron and calcium, it’s a true win for making desserts that are secretly nutritious.
Don’t be intimidated by this list for how to make vegan custard. This list includes every day kitchen items that can easily be substituted for something else if you’re in a pinch. Instead of a citrus zester or microplane, you could always use the smallest grating size on a regular grater (being careful not to include the white pith part). No need for a high speed blender, either. Any blender will work for this easy lemon custard recipe.
Any leftover lemon tofu custard will last in the fridge for up to 3-4 days. Simply place it in a covered container in the fridge and it should be in super shape for your next serving. If there’s a slight separation, just give it a quick blend or whisk with a fork. Not recommended for freezing.
We have endless ideas for including this delicious and healthy dessert into your day. Because lemon goes so well with so many foods, it’s no wonder we can’t stop coming up with new concoctions. Here is a list of our first-rate favs!
A mouthwatering morning choices might include this luscious Lemon Smoothie or Perfect Lemon Poppyseed Pancakes. Serve both for extra sunshine-y smiles!
Freshly sweet spring recipes like our Vegan Easter Cupcakes with Lemon Buttercream Frosting and Strawberry Mint Lemonade are not only colorful and delicious, but also fan favorites!
For hardcore lemon-lovers, this elegant Lemon Olive Oil Cake or these crisp and crunchy Lemon Pistachio Quinoa Cookies will get you dozens of compliments as after-dinner desserts.
The most popular type of custard recipe usually includes milk and eggs in the ingredients, as well as the occasional addition of gelatin or cheese (in savory custards). Our vegan custard recipe is free of eggs, dairy, milk, and gelatin. We wouldn’t even think about adding cheese to this one!
In both vegan and non-vegan recipes, custard seems to have a little less calories and fat than ice cream. Custard tends to have more protein than ice cream, as well. In our vegan version, the silken tofu contributes about 20-25 grams of protein per package, depending on the brand. That’s pretty great!
Our plant-based custard recipe uses only a few basic ingredients such as silken tofu, sugar, and lemons. The best thing about this recipe is that you can adjust the sweetness level (by adding more or less sugar) and also the tartness (reduce or increase the lemon juice and zest).
Thank you to our recipe testers, Ruth Havertz and Sarah Hudson!
This easy dairy-free lemon custard recipe was developed and written by Gina House and edited by Michelle Cehn. This vegan lemon curd content is copyright of World of Vegan, all rights reserved. Photos by J.J. Steele. Please note that this article may include affiliate links when available and shopping through these links supports World of Vegan.
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this is very helpful blog for every vegan Sneaker lovers
The Vegan tapioca recipe is delicious, thank you! Very happy to have discovered your site!
Aww, yay! I’m so glad you found World of Vegan too, hopefully many more recipes can come to life in your kitchen! Thanks for leaving a comment, we love hearing from our readers 🙂
This looks delicious! Need to try it NOW 🙂
I hope you’ll try it! I have such a hard time not eating the entire thing myself! Plus, it’s so easy to make, as long as you don’t mind waiting until the next day to dive in. It’s so much better after a night in the fridge 🙂
Looks so good!!!
I love that this is a no bake dessert! Perfect for busy week nights when I want something sweet.
Creamy and refreshing! Perfect!
This lemon custard turned out so delicious! Love it!
So light and refreshing! Love this delicious custard!
This was one of my favorite recipes to create this year. The sweet and tart flavor is balanced and just super yummy. Hope you love it as much as I do!
The lemon flavor and creaminess of this custard is perfection! Will be making this often 🙂