I love creating desserts and my latest take is a vibrant lemon curd blending freshly squeezed lemon juice, zest of two lemons, and melted coconut oil with almond milk and a low carb sweetener. This Lemon Curd Recipe Vegan is a bright, refreshing delight that offers a twist on dessert.

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I’m excited to share my take on what I believe is the BEST healthy vegan lemon curd recipe you’ll ever try. When I first whipped this up using 1/2 cup freshly squeezed lemon juice, the zest of 2 lemons and a 1/3 cup low carb sweetener, I immediately fell in love with its bright and tangy flavor.

Combined with 1/2 cup unsweetened almond milk, 1/4 cup melted coconut oil, 2 tablespoons arrowroot powder and just a pinch of salt, it’s surprisingly creamy, sweet and tart at the same time. I know it sounds too good to be true for a dessert that’s sugar free, low carb, gluten free, dairy free and vegan but trust me, every bite delivers a punch of citrus magic.

Perfect for a small batch curd to spread over your morning toast or use as a finishing touch for Weight Watcher desserts, this recipe brings a refreshing twist to traditional lemon curd favorites. Enjoy experimenting with it in your favorite recipes.

Why I Like this Recipe

I’ve got a few reasons why I really love this recipe. First, I love the tangy lemon flavor. The freshly squeezed lemon juice and zest really give it that burst of brightness that instantly lifts my mood. It isn’t overly sweet either so it feels really fresh rather than cloying.

Another thing is that its really healthy. I mean, getting a vegan, low carb, gluten free, dairy free dessert that actually tastes amazing is pretty surprising to me. The almond milk and low carb sweetener make it a good choice when I’m trying to stick to my healthy eating goals.

I also really enjoy making it because it isn’t too complicated, but it still feels special. The way the coconut oil and arrowroot powder come together during cooking gives it a smooth, curdy texture that I find really satisfying. Plus it feels cool to use ingredients that I normally wouldn’t think of pairing with lemon.

Lastly, I like that I can use it in lots of ways. Whether I’m spreading it on toast or dipping fruits into it, I always feel like I’m treating myself to something both delicious and smart.

Ingredients

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Freshly squeezed lemon juice: Gives tangy sour taste and vitamin C boost for ur health.
Zest of 2 lemons: Adds intense aroma n natural oils, enriching flavor and nutrients.
Low carb sweetener (erythritol/allulose): Offers sugar free sweet taste while keeping carb count low.
Unsweetened almond milk: Gives creamy texture and vitamins with low calories for a healthy mix.
Coconut oil, melted: Adds healthy fats and smooth mouthfeel, enhancing sweetness and richness.
Arrowroot powder: Naturally thickens the curd with minimal impact on calories and texture.
Pinch of salt: Balances tart flavors while intensifying overall taste.

Ingredient Quantities

1/2 cup freshly squeezed lemon juice

Zest of 2 lemons

1/3 cup low carb sweetener (like erythritol or allulose)

1/2 cup unsweetened almond milk

1/4 cup coconut oil, melted

2 tablespoons arrowroot powder

A pinch of salt

How to Make this

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1. In a small bowl, whisk together the almond milk and arrowroot powder until smooth with no lumps.

2. In a saucepan, combine the freshly squeezed lemon juice, lemon zest, low carb sweetener, and a pinch of salt.

3. Stir in the almond milk mixture into the saucepan over medium heat.

4. Slowly drizzle in the melted coconut oil while stirring continuously.

5. Keep stirring the mixture for about 5 to 7 minutes until it starts to thicken up to a curdy consistency.

6. Once the curd has thickened, remove the pan from the heat.

7. Let the mixture cool a little bit before transferring it to a clean jar or bowl.

8. Cover and chill in the fridge for a couple of hours so the curd sets properly.

9. Give it a stir before using for a spread, topping, or even as a healthy dessert dip.

10. Enjoy your delicious homemade vegan lemon curd and share it with your family and friends for an extra treat!

Equipment Needed

1. Small bowl (to whisk the almond milk and arrowroot powder with no lumps)
2. Whisk (to mix the ingredients smoothly)
3. Saucepan (to combine the lemon juice, zest, sweetener, salt, and almond milk mixture)
4. Measuring cups and spoons (for properly measuring lemon juice, almond milk, arrowroot, coconut oil, and sweetener)
5. Citrus juicer (to extract the freshly squeezed lemon juice)
6. Zester (to remove the lemon zest effectively)
7. Stirring utensil (such as a spoon or spatula to stir continuously while drizzling in the coconut oil)
8. Clean jar or bowl (to transfer and chill the lemon curd)
9. Stove (to heat the saucepan mixture on medium heat)
10. Refrigerator (to chill the lemon curd and allow it to set)

These are the basic items you’ll need and each plays an important role in ensuring that the recipe turns out well.

FAQ

What exactly is lemon zest and why do I need it? Lemon zest is the thin, yellow part of the peel that holds tons of flavor. It's what gives the curd that extra punchy lemon taste.

Can I use a different plant milk? Yup, you can swap unsweetened almond milk for other plant milks like oat or soy. Just make sure it's unsweetened so the flavors stay balanced.

Do I really need to heat the mixture? Yep, heating helps the arrowroot powder work its magic by thickening the curd. Plus, it melds all the flavors together.

How long will my lemon curd last? Once made, the curd should stay fresh in the fridge for about a week. But honestly, it might vanish faster cause its that good!

Is it okay to adjust the sweetener amounts? Absolutely, feel free to tweak the low carb sweetener to your taste. Remember, everyone's sweet tooth is a little different.

The BEST Healthy Vegan Lemon Curd Recipe Substitutions and Variations

If you dont have low carb sweetener like erythritol or allulose, try using monk fruit sweetener or stevia (use less cause its really potent).
If unsweetened almond milk isnt handy, any other plant based milk such as soy or cashew milk will do just fine.
If coconut oil isnt available, avocado oil or even vegan butter can be a good replacement especially if you’re in a pinch.
If you dont have arrowroot powder, a bit of cornstarch works great too, but use a little less since it thickens stronger.
If you cant get fresh lemon juice, bottled lemon juice will work although it might not give you that bright fresh flavour.

Pro Tips

1. One thing to keep in mind is to mix the almond milk with the arrowroot powder really well before you start cooking so you don’t end up with messy lumps that ruin the texture.

2. When you add the melted coconut oil, make sure you do it slowly and stir nonstop. If you rush it, the oil might not blend right and you could end up with clumps.

3. Be careful with the heat – keep it low to medium and stir constantly so the curd thickens evenly without burning or curdling up, which can really mess things up.

4. Let the curd cool down a bit before you put it in the fridge. It might be tempting to chill it right away, but letting it rest a little helps it set and improves the flavor overall.