Instead of using eggs, this vegan raspberry curd is thickened with a mixture of cornstarch and non-dairy milk, which gives the most gorgeous hot pink hue.
📖 Recipe Overview
- Tart & Sweet - It has the perfect balance of tartness from the raspberries and lemon without being overly sweet or bitter.
- Intense Color - This curd is 100% naturally colored and flavored. The beautiful pink color is thanks to combing ripe red raspberries with dairy-free milk.
- Allergy-Friendly - Eggless, dairy-free, gluten-free, and nut-free (bear in mind to check the labels of your plant-based milk).
🧾 Ingredients Needed
Here's everything you need to make this easy 6 ingredient raspberry curd from scratch:
- Raspberries - Whether you use frozen or fresh raspberries is totally up to you! It's a great way to preserve seasonal berries as the curd can be frozen. If using frozen berries, allow for an extra couple of minutes of cooking time.
- Vegan Butter - This adds richness to the curd making it spreadable, as well as thickens the mixture once chilled.
- Cornstarch - This is my go-to thickener for vegan curd recipes. If you are based in Ireland or the UK, you will probably find this labeled as "cornflour". The key with cornstarch is to first mix it with a liquid (known as a cornstarch slurry). This helps to prevent lumps and ensure even cooking!
🥣 How To Make Raspberry Curd Without Eggs
There are just a few simple stages to making this homemade raspberry curd. It's so easy, and as there are no eggs that means no risk of curdling! Just make sure you keep an eye on the pan while it cooks - it can still burn 😬. Here's how it's done:
Step 1: Add the raspberries, fresh lemon juice, lemon zest, and sugar to a saucepan and cook for 5-7 until the raspberries have broken down and the mixture has reduced slightly.
Step 2: In a bowl, whisk together the milk and cornstarch until smooth. Add the paste to the saucepan with the raspberry mixture and whisk to combine.
Step 3: Slowly cook for a few minutes until the mixture becomes thick.
Step 4: 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 out the berries and remove any lumps.
Step 5: Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes.
🥞 Serving Ideas
Homemade curd can be used in so many ways, whether it be a quick slather on toast or as a filling or layer in desserts. Here are some ideas:
- Breakfast - Top pancakes, waffles, or spread on toast, scones, or crusty bread.
- Meringues - It makes an excellent pavlova topping, or filling for meringue nests.
- Cakes - Add a pop of flavor and color to layer cakes such as vanilla, pistachio, or chocolate. Pipe a thick border of buttercream around the edge of the cake rounds before filling them with a layer of curd. This will help to prevent the curd from oozing out of the sides!
- Ice Cream - Swirl through vanilla, peanut butter, mango, or chocolate ice cream
It will keep for up to a week in the fridge. Make sure you transfer it to an airtight container or sealed jar before refrigerating.
Once you have added the cornstarch (thickening agent), this vegan curd will begin to thicken within 2-4 minutes of cooking. It's ready once the mixture coats the back of the spoon. Bear in mind, the curd will continue to thicken once refrigerated, and will have a thick custard-like consistency.
Yes, this berry curd will keep in the freezer for a couple of months in an airtight container. You can also transfer it into an ice cube tray for individual servings.
To defrost it, simply let it thaw out in the refrigerator overnight.
🥧 More Fruit Curds
- 220 g (1⅘ cups) raspberries, fresh or frozen *see note 1
- 50 ml (⅕ cup) lemon juice, freshly squeezed
- ½ teaspoon lemon zest
- 140 g (⅔ cup +1tsp) granulated sugar, *see note 2
- 190 ml (⅘ cup) non-dairy milk, oat milk, soy milk, or almond work well
- 30 g (¼ cup) cornstarch, or ground arrowroot starch
- 50 g (¼ cup) vegan butter, (cubed) stick butter, not margarine, *see note 3
- Prepare: If using fresh berries, wash and dry them well. Zest and juice the lemons.
- Cook: Add the raspberries, lemon juice, lemon zest, and sugar to a saucepan and bring to a simmer until bubbling. Turn down the heat slightly to a gentle simmer. Cook for 5-7 minutes until the raspberries have broken down and the mixture has reduced slightly. Stir constantly to prevent the mixture from sticking to the pan. Turn the heat down to low.
- In a bowl, whisk together the milk and cornstarch until smooth. Add the paste to the saucepan with the raspberry mixture and whisk while cooking slowly for a few minutes until the mixture becomes thick.
- 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 out the berries and remove any lumps. 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.
- Raspberries - Whether you use frozen or fresh raspberries is totally up to you! If using frozen berries, allow for an extra couple of minutes of cooking time.
- Granulated sugar - Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Vegan butter - You can swap this for coconut cream or thick full-fat canned coconut milk. Just note that the consistency may not be quite as set as with butter.
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