I like to think of this as an autumnal version of my lemon curd. It's a great way to use seasonal apples.
Use this luxurious spread to pack fall flavor into any dessert or add a cozy touch to your mornings.
📖 Recipe Overview
- Incredible Flavor - I'm not kidding, the combination of apple, brown sugar, vanilla, and cinnamon makes this taste like an apple pie spread! It's so good you'll be eating it straight off the spoon.
- Versatile - It is naturally eggless, dairy-free, nut-free, and gluten-free. As well as being customizable, there are endless ways to enjoy this quick and easy apple curd recipe.
- Simple Ingredients - Made with common ingredients, most of which are pantry staples. Plus no eggs means no tempering - a process that can be tricky!
🧾 Ingredients Needed
You just need 7 simple ingredients to make homemade apple curd. Here's what to grab:
- Fresh Apples - You can be adventurous with the apples depending on what you have to hand. I've made this recipe using both Royal Gala and Golden Delicious and both worked beautifully. If using Brambley or Granny Smiths you may want to increase the sugar slightly to compensate for their tart and sour flavor.
- Vanilla Soy Milk - This is the key ingredient to getting that gorgeous apple pie taste. Feel free to use vanilla almond milk, or unflavored non-dairy milk with a tablespoon of vanilla extract.
- Lemon Juice - This recipe calls for a decent glug of freshly squeezed lemon juice. I always like to include quite a bit of tang and acidity in my curd recipes to help bring out the flavor and tone down the sweetness.
- Ground Cinnamon - You can also (to your taste) add a pinch of nutmeg, ginger, and allspice to bump up the apple spice flavor.
🥣 How To Make Apple Curd Vegan
Step 1: Wash, peel, and remove the cores from the apples. Then slice them into approximately 1cm cubes and toss them in the lemon juice.
Step 2: Add the brown sugar to the pan with the apples and lemon and cook for 10-15 on medium-heat until soft and caramelized.
Step 3: Add the cooked apples, vanilla non-dairy milk, cornstarch, and cinnamon to a high-speed blender or food processor and blitz until smooth and creamy.
Step 4: Return the blended apple puree mixture to the saucepan and cook it slowly on low-heat until it thickens whilst stirring. This will take about 3-6 minutes, it will pull away from the edges of the saucepan once ready.
Step 5: Add the chilled butter cubes to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze the mixture through.
Step 6: Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes before transferring it to a jar for storage.
🍎 Serving Suggestions
- Breakfast - It makes a lovely addition whether spread on a scone, muffins, crumpets, sticky buns, waffles, toast, or crusty sourdough. You can also dollop it on top of your warm porridge or use it to sweeten and flavor overnight oats.
- Apple Pie Pancakes - Smear some spiced apple curd on each pancake before stacking them up and serve with fresh apple and a dollop of vegan cream or a scoop of vanilla ice cream.
- Apple Pie Dip - This makes the ultimate fall-inspired fruit dip for apple slices, crackers, or any fresh fruit of your liking.
- Cakes & Cupcakes - Level up your vanilla cupcakes by coring out the centers and piping in some vegan apple curd. You can also add it to layer cakes, just make sure you pipe a dam to prevent it from leaking out the sides of your cake layers.
- Cookies - Use it as a filling for stuffed apple pie cookies.
Yes, apple curd will keep for up to a week in the fridge. Make sure you transfer it to an airtight container or sealed jar before refrigerating.
Absolutely! It can be kept in the freezer for a couple of months in an airtight container. To defrost it, simply let it thaw out in the refrigerator overnight. You can also freeze it in individual ice cubes so that you have a serving to hand when the craving hits!
🍏 More Fruit Curds
- 3 large apples, 400g when peeled and cored *see note 1
- 30 ml (2 tbsp) lemon juice, freshly squeezed
- 80 g (⅓ cup) brown sugar, *see note 2
- 240 ml (1 cup) vanilla soy milk, or add 1 tablespoon vanilla extra to plain non-dairy milk *see note 3
- 20 g (2 ½ tbsp) cornstarch
- 1 teaspoon ground cinnamon
- 45 g (5 ½ tbsp) vegan butter, cubed and chilled
- Prepare the apples: Wash, peel, and remove the cores from the apples. Slice them into approximately 1cm cubes. Place the cubed apples into a saucepan and toss them in the lemon juice.
- Cook the apples: Add the sugar to a saucepan and bring to a simmer until bubbling. Turn down the heat slightly to a gentle simmer. Cook for 12-20 minutes until the apples have softened and the juices have reduced down to syrup. Stir constantly to prevent the mixture from sticking to the pan. Remove from the heat.
- Blend: Add the cooked apples to a high-speed blender or food processor with the vanilla soy milk, cornstarch, and cinnamon and blitz until smooth and creamy.
- Thicken: Return the mixture to the saucepan and cook slowly for 3-6 minutes whilst constantly stirring with a rubber spatula. The mixture will thicken and should pull away from the edges of the saucepan once ready.
- Sift: Add the cubed butter to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze the mixture through. Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes.
- Storage: Transfer the curd to an airtight jar and refrigerate for up to a week. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
- Apples: The weight you need is after the apples have been peeled and cubed - allow an extra 100g/3.5oz or so if measuring apples before preparing them. I use Royal Gala.
- Brown sugar: Use any granulated sugar of your choice, but note can affect the color and flavor.
- Vanilla soy milk: You any vanilla-flavored plant-based milk, or plain plant-based milk with a tablespoon of vanilla extract.
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