This simple vegan lemon dessert is the perfect balance of sweet and tart. Skip the powdered sugar and garnish with extra lemon zest if you prefer a more tart flavor.


  • One 9 inch pre-baked pie shell, preferably graham cracker style crust
  • 1 cup white sugar
  • 3 ½ tablespoons cornstarch
  • 1 teaspoon agar agar powder, or 1 tablespoon in flake form
  • ⅛ teaspoon turmeric powder
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup coconut cream
  • 1 cup Forager Project Unsweetened Plain Cashewmilk
  • ¼ cup vegan butter
  • 1 cup Forager Project Sour Cream
  • 1 teaspoon powdered sugar, for garnish


To make the lemon filling, mix sugar, cornstarch, agar agar and turmeric in a bowl. Set this mixture aside.

In a saucepan, mix the lemon zest, lemon juice, coconut cream, vanilla extract and Forager Project Unsweetened Cashewmilk
and cook on low to medium heat. Once boiling, add the initial mixture a nd keep stirring until the filling thickens.

Take it off the heat and stir in the butter. Let the mixture cool for 10 minutes in the pan, then add the sour cream and stir until it is fully incorporated. Pour the filling into the baked pie shell.

Refrigerate until firm for a minimum of 3 hours.



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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

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Truly exceptional.


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