Lemon Yogurt Parfait (vegan)
A delicious plant-based parfait featuring a silky smooth and tart lemon curd and non-dairy yogurt. Perfect for breakfast, brunch, or dessert. Make this treat even more fun and nutritious by adorning with fresh fruit, granola, and seeds!
Equipment
- stove
Ingredients
Lemon Yogurt Parfait
- 1 cup Vegan Lemon Curd (recipe follows)
- 2-3 cups Non-dairy Yogurt
- 1 cup Fresh fruit optional
- ½ cup Granola hemp hearts, seeds (optional)
Vegan Lemon Curd
- ½ cup sugar*
- ¼ cup cornstarch**
- 1 cup unflavored unsweetened plant milk
- ½ cup lemon juice about 3 lemons
- 1 tsp lemon zest
- Dash of turmeric*** optional
- 2 Tbsp vegan butter optional
Instructions
- In a saucepan, whisk together the sugar and cornstarch. Whisk in the milk.
- Turn the stove on to medium heat. Whisk in the lemon juice, lemon zest, and turmeric.
- Stir occasionally until the lemon curd thickens, about 5-10 minutes.
- Turn off the stove, stir in the vegan butter (if using), and allow the curd to cool to room temperature.
- Once cool, layer the parfait by spooning a portion of non-dairy yogurt into individual serving cups, then spoon some of the cooled lemon curd atop.
- If desired, sprinkle with granola, seeds, and/or fresh fruit.
- Serve immediately or store covered in the refrigerator for up to three days.
Notes
* I prefer using raw sugar since it retains minerals and nutrients, though it may lend a light natural brown hue to the lemon curd. The turmeric covers this up and bright yellow hue. I also like using ½ cup sugar, but you can use ¾ cup to 1 cup if you like sweeter lemon curd.
** You may substitute arrowroot starch for the cornstarch, if needed.
*** The turmeric is optional since it’s used solely for color. You can add just a pinch for a slight yellow hue, ¼ teaspoon for a vibrant sunshine color, or something in between. I used ¼ teaspoon.