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
Scale
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.
