Description

This vibrant and tangy Raspberry Curd is a delicious vegan alternative to traditional curds, made without eggs. Using fresh or frozen raspberries, lemon juice, and dairy-free milk, this smooth and creamy raspberry curd is perfect for spreading on toast, layering into desserts, or dolloping on pancakes. The recipe is simple, quick, and uses vegan butter for richness, making it an ideal dairy-free treat bursting with fresh berry flavor.

Ingredients

Scale

Fruit and Flavorings

220 g raspberries (fresh or frozen)
50 ml lemon juice (freshly squeezed)
½ teaspoon lemon zest

Sweetener and Thickener

140 g granulated sugar
30 g cornstarch (or ground arrowroot starch)

Liquids and Fats

190 ml non-dairy milk (oat milk, soy milk, or almond milk)
50 g vegan butter (cubed, stick butter, not margarine)

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Instructions

Prepare: If using fresh raspberries, wash and dry them carefully to remove any dirt or debris. Zest the lemon to extract the bright outer peel, then squeeze fresh lemon juice to add tanginess to the curd.
Cook the Raspberry Mixture: In a saucepan, combine the raspberries, lemon juice, lemon zest, and granulated sugar. Heat over medium to bring the mixture to a simmer. Reduce heat slightly and maintain a gentle simmer for 5-7 minutes, stirring constantly to avoid sticking and to help the raspberries break down. The mixture should thicken and reduce slightly.
Thicken with Milk and Cornstarch: In a separate bowl, whisk the non-dairy milk with cornstarch until completely smooth to avoid lumps. Gradually add this milk mixture to the raspberry mixture in the saucepan. Continue whisking over low heat for a few minutes until the curd thickens to a creamy consistency.
Sift and Incorporate Butter: Place the cubed vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot raspberry curd mixture through the sieve, using a spatula to press through the solids and remove seeds or lumps. Whisk the strained curd in the bowl so the butter melts and fully incorporates, creating a smooth, rich texture. Let the curd cool to room temperature for 10-15 minutes.
Store: Transfer the cooled raspberry curd into an airtight jar and refrigerate. It will thicken further in the fridge and can be enjoyed within one week. For a looser consistency, gently reheat in a saucepan before serving.

Notes

The recipe works perfectly with either fresh or frozen raspberries; if using frozen, thaw them slightly before cooking.
The sugar quantity can be adjusted based on how tart your berries are or personal sweetness preference.
Use vegan stick butter for the best texture and flavor; margarine is not recommended as it can alter the curd’s consistency and taste.