Vegan apple curd - this delicious fruit curd is tangy, buttery, lightly spiced and very addictive!
Spread it on toast, swirl it into porridge or yogurt, or use it to fill a cake, it's so versatile!
One of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes incredible.
Lemons are not the only fruit that can be used to make curd however, and I've posted several other varieties of delicious fruit curds.
This vegan apple curd is my latest creation and it is absolutely delicious! It has a slightly sharp, wonderfully appley flavour, with buttery undertones and a hint of spice.
What Do I Need To make Vegan Apple Curd?:
Cooking apples: For the best results you really should use cooking apples rather than eating ones. Eating apples won't give you the same tangy flavour. Bramleys are the best ones to use, use Granny Smith if you can't get hold of Bramleys.
Vegan butter: Either block or spreadable will work but use block if you want a firmer set curd.
Cornflour (cornstarch): This is what sets the curd in place of the ususal eggs. I wouldn't recommend swapping it for any other kind of starch, the texture likely won't be as good.
If you want a runny set curd, use 10g of cornflour, for a firmer set one use 20g.
Lemon juice: A touch of lemon juice helps to amp up the tangy apple flavour. Either fresh or from a bottle is fine.
Sugar: I used caster sugar as I wanted to retain the pale colour of the apples. Brown sugar or coconut sugar will work but will change the colour of the curd.
Cinnamon: I add just a little bit of cinnamon to complement the apple flavour without overwhelming it. Feel free to add more spices to taste.
How To Make Vegan Apple Curd:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Peel, core and dice the apples. Place them in a pan with the lemon juice and water.
Bring up to a simmer and cook for 5 minutes or so, until the apples have softened.
Transfer the mixture to a blender and blend until smooth.
Return the apple mixture to the saucepan. Add the sugar and butter. Mix together the cornflour and cold water and add it to the saucepan. Whisk everything together.
Return the pan to a low heat and cook until it comes up to a simmer and thickens. Whisk in the cinnamon.
Transfer the curd to a bowl, allow to cool slightly then cover and refrigerate. The curd will thicken further as it cools.
Top Tips:
For the best results use the weight measurements. Using volume measurements is inaccurate and may affect the set of the curd.
The apple curd will keep in a jar in the fridge for about a week.
If you want to ensure your apple curd is perfectly smooth, pass it through a fine mesh sieve once it is cooked.
If you want to make a soft set apple curd, use a spreadable butter rather than a block one and reduce the cornflour to 10g. You could even reduce the amount of butter a bit as well if you wanted.
For a firmer set one, use a block vegan butter and 20g of cornflour. The curd in the photos was made with a spreadable butter (Flora Original) and 20g of cornflour.
Make sure that you use a non-reactive saucepan such as stainless steel. DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd
How To Use Apple Curd:
This vegan apple curd is very versatile stuff! Why not try it:
- spread on toast, muffins or scones
- stirred into porridge or overnight oats
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- spooned into pre-baked mini tart shells along with some fresh fruit
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
More Fruit Curd Recipes:
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Apple Curd
Ingredients
- 400 g (prepared weight) cooking apple (Bramleys are best) (This will be about 550g unprepared weight (3 medium/large apples))
- 1 Tablespoon lemon juice
- 125 ml (½ cup) water
- 100 g (½ cup) caster or granulated sugar
- 70 g (scant ⅓ cup) vegan butter (either spreadable or block depending on how set you want the curd)
- 20 g (2 Tablespoons) cornflour (cornstarch) (reduce to 10g for a runnier set)
- 1 Tablespoon cold water
- ½ teaspoon cinnamon
Instructions
- Peel, core and dice the apples. You want to end up with around 400g of apple (a bit either side of that is fine). Place them in a pan with the lemon juice and water.
- Bring up to a simmer and cook for 5 minutes or so, until the apples have softened.
- Transfer the mixture to a blender and blend until smooth.
- Return the apple mixture to the saucepan. Add the sugar and butter. Mix together the cornflour and cold water and add it to the saucepan. Whisk everything together.
- Return the pan to a low heat and cook until it comes up to a simmer and thickens. Whisk in the cinnamon.
- Transfer the curd to a bowl, allow to cool slightly then cover and refrigerate. The curd will thicken further as it cools.
Notes
Catherine
Such a great way to preserve a glut of Bramley apples! The curd is delicious - thanks for another brilliant recipe x