Learn how to make a no cook healthy gluten-free vegan lemon custard aka pastry cream. Besides, it’s oil-free as well as low-fat and takes under 10 minutes to make.
- Start by rinsing and draining the chickpeas well.
- Then, cut a slice of lemon and remove any seeds and the pith (the white part between the rind and flesh) as much as you can.
- Now, add all the ingredients into a blender or a beaker and process until you have a smooth custard cream.
If you need a thicker cream, feel free to add less plant-milk.
Regulate the amount of sweetener according to your taste i.e., add more or less of it.
Optionally add a pinch of turmeric for beautiful yellow hue and some vanilla extract.
Nutritional info for 1/5 of the recipe with date sugar (roughly ½ cup): 152 kcal, 21.5g carbohydrates (56.6% of kcal), 2.7g fats (16% of kcal), 0.5g saturated fats, 6.8g protein (18% of kcal), 4.2g fibre, 9.5g sugars, and 18.7mg sodium.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Blender
- Serving Size: 1/5 of recipe
- Calories: 115 kcal
- Sugar: 2.9g
- Sodium: 18.7mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Carbohydrates: 13g
- Fiber: 4.2g
- Protein: 6.6g
Keywords: low fat, vegan custard, pastry cream, silken tofu