Vegan Lemon Butter

I have discovered that I have an intolerance to eggs (sad face), so I'm usually on the hunt to for eggless recipes involving breakfast. Even though this recipe isn't a full meal, it definitely compliments porridge, pancakes, muffins, smoothies, granola or a good piece of toast if that's your thing.

This recipe is adapted from the ever so incredible  Dana, The Minimalist Baker. I would recommend visiting her website and checking out her recipes. I added turmeric to give it more colour and extra lemon zest. 


  • 1  can coconut cream
  • 2 or more Tbsp lemon zest
  • 1/2 cup lemon juice
  • 2 Tbsp arrowroot starch
  • 2 Tbsp maple syrup (more for sweeter)
  • 1/4 tsp organic turmeric  


  1. Place coconut cream and lemon zest into thermomix using the butterfly tool (don't go above speed 4), whisk to combine for 15 seconds.
  2. Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add it to the thermomix with the coconut cream and zest. Mix on speed 3 for 10 seconds or until combined) 
  3. Lastly, add maple syrup and whisk with the butterfly) again for 10 seconds, speed 2/3) 
  4. Once combined, heat to 90 degrees, speed 2 (with butterfly) for a couple of minutes. This time will depend on how cold it is where you are and your condiments, so keep an eye on it. 
  5. Once it reaches a low boil of 90degrees, keep whisking in the thermomix on speed 2 for about 5 minutes until it starts to thicken and become curd-like.  
  6. You can eat it hot with a raw dessert or wait for it to cool for 15 minutes to then transfer to a jar. Will keep in the refrigerator 7-10 days. 

If you would like the non thermomix version, head on over to Dana's recipe method


Vegan lemon curd