If you are craving a luscious, dairy-free treat that balances the natural sweetness of apples with warming cinnamon and the smooth richness of vanilla soy milk, this Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe is your new best friend. It’s a delightfully creamy, subtly spiced curd that feels indulgent yet wholesome, perfect for spreading on your morning toast, swirling into oatmeal, or simply savoring by the spoonful. This recipe celebrates simple, fresh ingredients coming together to create a comforting, versatile curd that’s truly irresistible.
Ingredients You’ll Need
Getting this Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe just right comes down to a handful of straightforward ingredients, each chosen carefully to build layers of flavor, texture, and color. From the tartness of fresh apples to the creamy depth of vanilla soy milk, every element plays an essential role in crafting this cozy dish.
- 3 large apples (400g peeled and cored): The heart of the curd, providing natural sweetness and a tender base.
- 30 ml lemon juice (freshly squeezed): Adds brightness and helps prevent the apples from browning.
- 80 g brown sugar: Brings a warm, caramel-like sweetness that deepens the apple flavor.
- 240 ml vanilla soy milk: Infuses creaminess and a subtle hint of vanilla for that extra layer of comfort.
- 20 g cornstarch: The thickening agent, to give the curd its silky, spreadable texture.
- 1 teaspoon ground cinnamon: Adds a fragrant warmth that complements the apples brilliantly.
- 45 g vegan butter (cubed and chilled): Enriches the curd with a luscious finish and velvety mouthfeel.
How to Make Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe
Step 1: Prepare the Apples
Start by washing, peeling, and coring your apples, then cut them into roughly 1 cm cubes. Toss these freshly cubed apples with the lemon juice. This not only keeps them from turning brown but also adds a zesty brightness that balances the sweetness later on.
Step 2: Cook the Apples
In a saucepan, add your cubed apples with the brown sugar and bring the mixture to a gentle simmer. Let it cook for 12 to 20 minutes, stirring constantly to prevent sticking, until the apples soften and their juices reduce into a fragrant syrup. This slow cooking intensifies the flavors and softens the apples to a luscious texture.
Step 3: Blend the Mixture
Transfer your tender apples and syrup into a high-speed blender or food processor along with the vanilla soy milk, cornstarch, and cinnamon. Blitz until the mixture is completely smooth and creamy. This step transforms chunky cooked fruit into the silkiest curd with rich aromatic notes.
Step 4: Thicken the Curd
Pour the blended mixture back into your saucepan and cook it gently for another 3 to 6 minutes. Stir constantly with a rubber spatula as the curd thickens and starts to pull away from the pan’s edge—this signals it has reached that perfect, spreadable consistency.
Step 5: Sift and Finish with Butter
Place a large mixing bowl beneath a fine-mesh sieve, add the cubed chilled vegan butter to the bowl, and pass the hot curd through the sieve. Use a spatula to press the curd through, combining it with the butter as you whisk vigorously. This step ensures your curd is incredibly smooth and velvety with a rich buttery finish. Let it cool at room temperature for 10 to 15 minutes to thicken slightly.
Step 6: Store the Curd
When cooled, transfer the curd to an airtight jar and refrigerate. It will thicken further as it chills, making it perfect for spreading or spooning onto your favorite dishes. If it gets too thick, gently warm it in a saucepan to loosen the texture before serving.
How to Serve Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe
Garnishes
Sprinkling a little extra cinnamon or some toasted chopped nuts on top of your curd adds a lovely crunch and depth that contrasts beautifully with the smooth texture. Fresh fruit slices or a few pomegranate seeds can add a pop of color and brightness as well.
Side Dishes
This Apple Curd makes a stunning accompaniment to crusty breads, fluffy pancakes, or warm vegan scones. Try it alongside a bowl of oatmeal or spooned over dairy-free yogurt for a comforting breakfast or afternoon snack that feels decadent yet wholesome.
Creative Ways to Present
Get playful by layering the curd into parfait glasses with granola and fresh berries, or use it as a filling in vegan crepes for an elegant brunch treat. You can even swirl it into your vegan cheesecake batter or use it as a topping on vegan ice cream for a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Your Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe keeps beautifully in the fridge for up to a week. Make sure to seal the curd in an airtight container to preserve its freshness and flavors.
Freezing
If you want to keep the curd longer, freeze it in small portions. Use freezer-friendly containers and leave a little space as the curd may expand slightly. Thaw it overnight in the fridge before use.
Reheating
To enjoy the curd warm or loosen its texture, gently reheat it over low heat on the stove. Stir continuously to avoid scorching and bring back that silky smooth texture effortlessly.
FAQs
Can I use another type of non-dairy milk instead of vanilla soy milk?
Absolutely! While vanilla soy milk adds a lovely creaminess and subtle sweetness, you can substitute it with almond, oat, or coconut milk. Just consider adding a splash of vanilla extract if you use an unflavored option to maintain that signature flavor.
Is it necessary to use lemon juice with the apples?
Yes, lemon juice helps prevent the apples from browning during preparation and enhances the tartness, balancing the sweetness of the sugar and fruit beautifully.
Can I make this recipe with other fruits?
Definitely! Pears or quinces would be wonderful alternatives or additions. Keep in mind that cook time and sweetness may vary, so adjust accordingly.
How thick should the curd be when it is finished cooking?
The curd should be thick enough to coat the back of a spoon and pull away from the edges of the saucepan when stirred, giving it that perfect spreadable texture.
Can I use regular butter instead of vegan butter?
You can, but it won’t be vegan anymore. Vegan butter ensures this recipe remains plant-based while still providing that luxurious, buttery richness.
Final Thoughts
I’m genuinely excited for you to try this Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe. It’s one of those recipes that feels like a warm hug on a spoon—simple, comforting, and completely delicious. Whether you spread it on toast, dollop it on desserts, or just enjoy it by itself, it’s sure to become a new favorite in your kitchen. Happy cooking and, most importantly, happy tasting!
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Vegan Apple Curd with Cinnamon and Vanilla Soy Milk Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This vegan Apple Curd is a luscious, creamy spread made from fresh apples, brown sugar, and vanilla-infused soy milk. Perfectly spiced with cinnamon and enriched with vegan butter, this curd offers a delightful twist on the traditional citrus curds. It’s a versatile accompaniment for toast, desserts, or as a flavorful addition to your breakfast table.
Ingredients
Apple Curd Ingredients
- 3 large apples (400g peeled and cored)
- 30 ml freshly squeezed lemon juice
- 80 g brown sugar
- 240 ml vanilla soy milk (or plain non-dairy milk with 1 tablespoon vanilla extract)
- 20 g cornstarch
- 1 teaspoon ground cinnamon
- 45 g vegan butter, cubed and chilled
Instructions
- Prepare the apples: Wash, peel, and core the apples. Slice them into approximately 1 cm cubes. Place the cubed apples into a saucepan and toss them with the freshly squeezed lemon juice to prevent browning.
- Cook the apples: Add the brown sugar to the saucepan with the apples and bring to a simmer until the mixture bubbles. Reduce the heat to maintain a gentle simmer and cook for 12-20 minutes until the apples soften and release a syrupy juice. Stir constantly to prevent sticking. Once done, remove from heat.
- Blend: Transfer the cooked apples to a high-speed blender or food processor. Add the vanilla soy milk, cornstarch, and ground cinnamon. Blitz the mixture until smooth and creamy.
- Thicken: Pour the blended mixture back into the saucepan. Cook over low heat for 3-6 minutes, stirring constantly with a rubber spatula. The curd will thicken and should pull away from the pan’s edges when ready.
- Sift: Place the cubed vegan butter into a large mixing bowl and position a fine-mesh sieve on top. Pass the thickened curd mixture through the sieve using a spatula to squeeze it through. Whisk the strained curd vigorously to melt and incorporate the butter fully. Allow the curd to cool to room temperature for 10-15 minutes.
- Storage: Transfer the curd to an airtight jar and refrigerate for up to one week. The curd will continue to thicken as it chills. Before use, gently warm it in a saucepan if a thinner consistency is desired.
Notes
- Note 1: Weigh apples peeled and cored to be about 400 grams for best results.
- Note 2: Brown sugar adds depth of flavor, but you can adjust sweetness to taste.
- Note 3: Vanilla soy milk can be substituted with plain non-dairy milk plus 1 tablespoon vanilla extract for that distinct flavor.
- Constant stirring during cooking prevents the mixture from sticking or burning.
- Passing the curd through a sieve ensures a silky smooth texture.
- Refrigerate in an airtight container to keep fresh for up to one week.
