Double Layer Lemon Custard with Strawberry Compote

Double Layer Lemon Custard with Strawberry Compote is a silky vegan custard made with all fresh lemons and strawberries, nuts, and healthy fats.

BOTTOM LAYER //
16 ounces coconut milk
8 ounces almond milk
⅓ cup coconut sugar
¼ cup cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract

TOP LAYER //
1 cup cashews, raw and soaked for at least 4 hours
½ cup macadamia nuts, raw and soaked for at least 4 hours
1 cup almond milk
3 dates, pitted (or use ¼ cup maple syrup)
1 teaspoon vanilla extract
juice of 2 meyer lemons (or 1 large lemon, adjust to taste)
pinch of sea salt
½ tablespoon lemon zest

STRAWBERRY COMPOTE //
2 cups strawberries, frozen
½ cup strawberries, fresh and sliced in half (for garnish)
1 tablespoon chia seed, ground
1 teaspoon vanilla extract
1 tablespoon fresh lemon extract

View the full recipe at Nutrition Stripped →