Lemon Juice: Vegan Cooking Guide
Fresh lemon juice is one of the most important flavour tools in vegan cooking - acid brightens everything, lifts heaviness and balances rich, fatty or sweet flavours. It can replace salt to some degree (both acidity and saltiness heighten perception of other flavours). Fresh-squeezed is incomparably better than bottled.
How to Use Lemon Juice
Add at the very end of cooking - heat destroys the fresh citrus flavour quickly. Squeeze over roasted vegetables, pasta, soups and salads just before serving. Whisk into dressings, marinades and dips.
Nutrition
A significant source of vitamin C; also contains hesperidin and other flavonoids.
Chef's Tips
- Roll the lemon firmly on the counter before squeezing to break down the cells and get more juice.
- Zest the lemon before juicing - the zest is even more intensely flavoured than the juice.
- A squeeze of lemon juice added to oxidising vegetables (avocado, apple, artichoke) prevents browning.
→ Find the best substitutes for lemon juice
Vegan Recipes Using Lemon Juice
Learn to cook with lemon juice on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients