Description
This vegan Apple Curd is a luscious, creamy spread made from fresh apples, brown sugar, and vanilla soy milk, blended and gently cooked to a smooth consistency. Perfect for spreading on toast, dolloping on desserts, or adding a fruity twist to your breakfast, this dairy-free and egg-free curd offers a deliciously spiced treat with cinnamon and a subtle buttery richness from vegan butter.
Ingredients
Scale
Fruit and Flavoring
- 3 large apples (400g when peeled and cored)
- 30 ml freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
- 240 ml vanilla soy milk (or plain non-dairy milk with 1 tablespoon vanilla extract)
Sweetener and Thickener
- 80 g brown sugar
- 20 g cornstarch
Fat
- 45 g vegan butter (cubed and chilled)
Instructions
- Prepare the apples: Wash, peel, and core the apples, then slice them into approximately 1cm cubes. Toss the cubed apples in a saucepan with the freshly squeezed lemon juice to prevent browning and add brightness.
- Cook the apples: Add brown sugar to the saucepan and bring the mixture to a simmer until it bubbles. Reduce the heat to maintain a gentle simmer and cook for 12-20 minutes, stirring constantly to avoid sticking, until the apples soften and the juices reduce to a syrupy consistency. Remove from heat.
- Blend: Transfer the cooked apples to a high-speed blender or food processor. Add vanilla soy milk, cornstarch, and ground cinnamon. Blend until the mixture is completely smooth and creamy.
- Thicken: Return the blended mixture to the saucepan. Cook slowly over low heat for about 3-6 minutes while constantly stirring with a rubber spatula. The curd will thicken and begin to pull away from the edges of the pan, indicating it is ready.
- Sift and incorporate butter: Place 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 it through. Whisk the mixture well so the butter melts and fully incorporates, giving the curd a rich, smooth texture. Allow it to cool to room temperature, about 10-15 minutes.
- Storage: Transfer the cooled apple curd to an airtight jar. Refrigerate for up to one week. The curd will thicken more in the fridge but can be gently reheated in a saucepan to restore a runnier consistency when needed.
Notes
- If using plain non-dairy milk, add 1 tablespoon vanilla extract to mimic the flavor of vanilla soy milk.
- The lemon juice helps prevent the apples from browning and adds acidity to balance the sweetness.
- Constant stirring during cooking helps prevent the curd from sticking and burning.
- This apple curd is vegan and free from dairy and eggs, making it suitable for a variety of dietary preferences.
- Reheat gently and stir if you prefer a looser consistency after refrigeration.
