Description
A luscious and tangy Raspberry Curd made without eggs, using fresh or frozen raspberries, lemon juice, and vegan butter for a creamy, dairy-free spread that’s perfect for toast, desserts, or as a fruity filling.
Ingredients
Scale
Fruits and Flavorings
- 220 g raspberries (fresh or frozen)
- 50 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest
Sweeteners and Thickeners
- 140 g granulated sugar
- 30 g cornstarch (or ground arrowroot starch)
Dairy Alternates
- 190 ml non-dairy milk (oat milk, soy milk, or almond milk work well)
- 50 g vegan butter (cubed, stick butter, not margarine)
Instructions
- Prepare: If using fresh raspberries, wash them thoroughly and dry well. Zest the lemon to gather about half a teaspoon of zest, then freshly squeeze 50 ml of lemon juice for a bright, tangy flavor.
- Cook: In a saucepan, combine the raspberries, lemon juice, lemon zest, and granulated sugar. Heat gently, bringing the mixture to a simmer where it bubbles softly. Maintain a gentle simmer and cook for 5-7 minutes, stirring constantly to break down the raspberries and reduce the mixture slightly without allowing it to stick or burn. Then lower the heat to low.
- Thicken: In a separate bowl, whisk together the non-dairy milk and cornstarch until fully smooth with no lumps. Gradually add this mixture into the saucepan with the raspberries while whisking steadily. Continue cooking slowly over low heat for a few more minutes until the curd thickens significantly.
- Sift and finish: Place the cubed vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot curd mixture through the sieve, using a spatula to press through any pulp or lumps. Whisk the strained curd vigorously so the vegan butter melts and incorporates smoothly, resulting in a creamy, velvety texture. Let the curd cool to room temperature for about 10-15 minutes.
- Store: Transfer the cooled raspberry curd into an airtight jar and refrigerate. It will thicken further once chilled and can be stored for up to one week. When needed, gently warm in a saucepan to regain a spreadable consistency.
Notes
- Use fresh or frozen raspberries interchangeably; just ensure they are thawed if frozen before starting.
- The granulated sugar amount can be adjusted slightly according to your sweetness preference.
- Choose stick vegan butter rather than margarine for better flavor and texture in the curd.
- If you prefer a thicker or thinner curd, adjust the amount of cornstarch slightly as needed.
- Keep stirring while cooking to avoid burning and ensure smooth consistency.
