Description
This vibrant Raspberry Curd is a delicious egg-free spread made with fresh or frozen raspberries, lemon juice, and vegan butter. It’s creamy, tangy, and perfect for spreading on toast, swirling into yogurt, or using as a filling in desserts. Made without eggs, this dairy-free curd uses cornstarch for thickening, delivering a rich and silky texture that’s both vegan and bursting with fresh fruit flavor.
Ingredients
Scale
Fruit Mixture
- 220 g raspberries (fresh or frozen)
- 50 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest
- 140 g granulated sugar
Thickening and Finishing
- 190 ml non-dairy milk (oat milk, soy milk, or almond milk recommended)
- 30 g cornstarch (or ground arrowroot starch)
- 50 g vegan butter (cubed, stick butter not margarine)
Instructions
- Prepare: If using fresh raspberries, wash them thoroughly and pat dry. Zest the lemons finely and then juice them to get fresh lemon juice for a bright citrus flavor.
- Cook Fruit Base: In a saucepan, combine the raspberries, lemon juice, lemon zest, and granulated sugar. Bring the mixture to a simmer over medium heat until it bubbles. Reduce heat slightly to maintain a gentle simmer and cook for 5-7 minutes, stirring constantly until the raspberries break down and the mixture thickens slightly. Lower the heat to low to prevent burning.
- Thicken Curd: In a separate bowl, whisk together the non-dairy milk and cornstarch until smooth. Gradually add this mixture to the saucepan with the raspberry base, whisking continuously to combine. Cook on low heat while whisking for a few minutes until the curd thickens noticeably.
- Sift and Finish: Place the cubed vegan butter into a large mixing bowl and set a fine-mesh sieve over it. Pour the hot curd mixture through the sieve, using a spatula to press it through and remove seeds and lumps. Whisk the mixture well so the vegan butter melts and incorporates fully, creating a smooth, creamy curd. Let cool at room temperature for 10-15 minutes.
- Store: Transfer the raspberry curd to an airtight jar and refrigerate for up to one week. The curd will thicken further as it cools. When needed, gently warm the curd in a saucepan to restore a runnier consistency.
Notes
- You can use fresh or frozen raspberries; if using frozen, thaw and drain excess liquid before using.
- Adjust the sweetness by varying the amount of sugar according to taste and the tartness of your fruit.
- Use stick-style vegan butter, not margarine, for best texture and flavor results.
- The cornstarch acts as a thickener, making this recipe egg-free and suitable for vegans.
- Store the curd refrigerated and consume within one week for optimal freshness.
