On grey days such as these, I crave something bright to eat. This vegan lemon curd is super quick to make and can be enjoyed in all sorts of ways. We slather it onto greek yoghurt, use it to top chia puddings or just spoon it straight from the jar.

Vegan Lemoncurd

Adapted from the Two Raw Sisters cookbook- makes one big jar

1 1/2 cups of raw cashews, soaked for 2 hours and then drained and rinsed.
4 Tbsp coconut oil
Zest and juice of 4 lemons or limes
4 Tbsp maple syrup
1 tsp numeric powder
Big pinch of salt

Simply blend all the ingredients in a blender until completely smooth and then pop in a jar in the fridge for 2 weeks. I guarantee it won’t last that long though!