I love curd. Really I do. Before I was vegan I loved curd filled with egg yolks and sugar, but now, well, now I know better and I make my curds all vegan. Yup, it can be done. 

    Aside from eating it by the spoonful, I use curd as a counterpoint to Zhuzh! cookies - I make the cookies into pie crust and use the curd as filling or mix it into vegan buttercream and make sandwich cookies. 

    One of my favorite afternoon snacks is chia pudding. Enough sweet to kick my afternoon blues in the butt, but enough protein to make sure I get through the rest of the day and on to dinner. 

    In this one, I layer chia pudding and plain plant-based yogurt and top it with a dollop of key lime curd and a side of Zhuzh! gingerful snap. 


    Try it - you'll like it!




    ½ cup key lime juice

    1 Tablespoon key lime zest (you want to do this first of course – and don’t be afraid to add more if you like)

    ½ cup organic cane sugar*

    2 Tablespoons arrowroot powder

    Big pinch of salt

    1 cup plant based milk (I like coconut milk from the can, but I know some folks who can tolerate nuts who use almond milk)


    1. Mix the lime juice, lime zest, arrowroot, and salt in a saucepan and place over medium heat. Stirring constantly, cook until the arrowroot powder has fully dissolved.
    2. Add the milk to the heated mixture and continue to stir more than occasionally but less than constantly. The mixture will thicken and bubble. When the bubbling begins, turn the heat to low and cook another few minutes. You will notice if you are using a rubber spatula that the curd does cling to the spatula.
    3. Remove from the heat and put in a jar. Cool completely before capping and refrigerating.
    4. This will keep in the fridge for about 5 days to one week.



    *organic cane makes it a bit less sweet – I tried coconut sugar and whomp whomp whomp…

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