Raw Vegan Tummy-Loving Lemon Custard

I’ve always been a huge fan of lemon… mainly in desserts.

Lemon bars, lemon cake, lemon ice cream… the list goes on!

I think I got this from my mother, a serious lemon fanatic.

I’ve been craving lemon ever since the weather started getting warmer, but I didn’t want to make a huge, heavy dessert.

Part of me wanted to just suck it up and make lemon bars, but that would require a lot of work… and I just wasn’t feeling that. Ya know?

So, I grabbed a few lemons at the grocery store and headed for home.

And thus, this recipe was born.

This lemon custard is bright and flavorful, and has all the sunny spring vibes.

Plus, it takes literally 5 minutes to whip up (besides opening the coconuts).

It doesn’t need any thickeners, gums or food colorings, and somehow has an unbelievably creamy, pudding-like texture.

You can make it as lemon-y as you want. I added one lemon, but I could see myself adding another half if I was seriously craving that tart citrus flavor.

This recipe also contains prebiotic fiber AND probiotics, making it a wonderful breakfast or dessert for sensitive tummies (such as myself)!

These are totally optional, and can be left out. (They don’t affect the flavor at all if you choose to opt out of adding them.)

This custard would also be delicious topped with fresh berries or granola, but I love it by itself, topped with a little extra turmeric.

This recipe is also keto-friendly by default, but if you prefer to use a different sweetener, go for it. If you’re using a regular sweetener like honey or maple syrup, I would start with 2 tsp and work your way up from there.

If you’re making this keto like I did, keep in mind that every sugar-free sweetener is a bit different, so start off slow and continue to taste until your desired sweetness is reached.

This recipe makes 2-3 substantial servings.

Ingredients:

2 cups young Thai coconut meat
1 tbsp coconut water, plus more to blend if needed
Juice & zest of 1 lemon
1 tsp vanilla extract
5-10 drops organic stevia
1 tbsp organic erythritol (optional)
1/2 tsp turmeric powder
1 pinch sea salt
1 scoop probiotic powder (optional)
1 tbsp acacia fiber powder (optional)

Directions:

  1. Add all ingredients to a high speed blender and blend well, adding 1 teaspoon of coconut water at a time until a super thick, but smooth consistency is reached.
  2. Store covered in the fridge for up to 2 days, but best enjoyed immediately.

Enjoy! ❤

Creamy Cashew Mylk

As far as flavor, creaminess and versatility, cashew milk is probably my favorite non-dairy milk alternative.

While cashews are a little heavier and more difficult for your digestive system to process, I notice that when I blend them into milks or sauces, I have a much easier time with them.

Cashews are actually not nuts, but a seed harvested from a variety of fruit called a “Cashew Apple”, which is native to Brazil.

While we will be using “raw” cashews for this recipe, take note that all cashews sold in stores have been steamed to remove harmful compounds found in truly raw cashews.

Cashews aren’t my top choice of nut in terms of overall digestibility, but they actually contain a ton of nutrients, healthy fats and protein.

They’re extremely high in copper, which plays a vital role in maintaining healthy blood and bones.

They also have high amounts of magnesium, the “anti-stress” mineral; vitamin E, a skin-loving antioxidant; manganese, a metabolism booster; and oleic acid, a healthy omega fatty acid.

So to sum it up, cashews are kind of a major superfood – just stick to the ones sold at the grocery store.

Because this milk recipe is rich with glorious, creamy cashew nuts, it’s perfect for making lattes, adding to coffee or tea, making chia puddings, baking, and adding creaminess to smoothies and “mylkshakes”.

If you have a friend, co-worker or family member who thinks they don’t like non-dairy milks, give them this one.

Probably my favorite thing about this milk recipe is you don’t actually need to use a nut milk bag.

The raw cashews break down to a smooth consistency in any high-speed blender. This also helps make it a heartier, more filling and protein-rich nut milk option.

Which for me, is a godsend, as I tend to be lazy when it comes to making nut milks. But there is such a difference between homemade and store bought nut milks, it’s so worth it in the end.

You also don’t have to soak your cashews, but it will help with consistency – especially if you don’t have a Vitamix or other high-powered blender.

This recipe will make you about 6 cups of cashew milk, which turns out to be quite a lot. I like to share mine with friends and family, because it’s such a crowd-pleaser!

With refrigeration it should last up to about 4 days in the fridge.

Ingredients:

2 cups raw cashews
6 cups filtered or spring water
1/4 tsp vanilla extract
2 pitted medjool dates (optional)
1/8 tsp sea salt 

Directions:

  1. If you’re soaking your cashews, let them soak in three cups of filtered water, in an airtight container (in the fridge) for 6-8 hours, or overnight.
  2. Drain and rinse the cashews before adding to the blender.
  3. Add everything to a high speed blender.
  4. Blend on high for about 3 minutes, or until the outside of the blender becomes a tiny bit warm.
  5. Pour into a mason jar or reusable container.

Enjoy! ❤