A silky, dairy-free, cholesterol-free vegan lemon custard made by blending soaked cashews, coconut milk, and fresh lemon. Achieve a smooth texture with agar-agar and enjoy a rich, citrusy dessert perfect for any occasion.
1.5 cups raw cashews
1 cup full-fat coconut milk
1.5 tsp agar-agar powder
3 tbsp filtered water
2 large organic lemons (juiced and zested)
1/2 cup granulated sugar (adjusted to taste)
1/8 tsp fine sea salt (optional)
Soak cashews in boiling water for 4 hours or dehydrate at 150°F for 8 hours.
Finely grate lemon zest using a microplane.
Scrub lemons with hot water, slice in half, and juice while preparing other components.
Drain soaked cashews and add them to a high-powered blender with coconut milk, agar-agar, and 3 tbsp water.
Pour in fresh lemon juice, add 1/2 cup sugar and salt if using, then blend for 2–3 minutes until smooth.
Heat water in an Instant Pot or stovetop to 180°F for controlled temperature setting.
Transfer the custard to a glass mixing bowl, place in a steaming water bath, and steam on low for 15 minutes while stirring occasionally.
Remove from heat, refrigerate until chilled, and serve cold.
For a nut-free version, substitute cashews with 2 cups soaked blanched almonds.
If skipping agar-agar, replace with 2 tbsp cornstarch and whisk carefully to avoid lumps.
Store in an airtight container in the refrigerator for up to 4 days. Freeze for 4–6 weeks for longer storage.
Adjust sugar based on lemon tartness or preference.