Vegan raspberry curd - this delicious fruit curd is tangy, buttery, creamy and very addictive!
Spread it on toast, swirl it into porridge or yogurt, or use it to fill a cake or tart, 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 raspberry curd is my most recent and it is absolutely delicious! It has a tangy, fruity flavour with buttery undertones, and it is so rich and creamy with just enough sweetness to balance the tart raspberry.
Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don’t have to worry about ending up with a panful of sweet scrambled eggs rather than curd!
Ingredient Details:
Raspberries: Either fresh or frozen is fine.
Lemon juice: Freshly squeezed is nicest but bottled lemon juice will work just fine as it is not the primary flavour, it just helps to bring out the tart raspberry.
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. Arrowroot in particular can result in a slimy textured curd.
Sugar: I used caster sugar as I wanted to retain the bright colour of the raspberry. Brown sugar or coconut sugar will work but may change the colour of the curd.
Non-dairy milk: I recommend using an unsweetened variety. Any kind you like should be ok, I use soya.
How To Make Vegan Raspberry Curd:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
- Step 1: Heat the raspberries and lemon juice in a pan until the raspberries break down.
- Step 2: Press the raspberry mixture through a fine mesh sieve to remove the seeds. Really scrape it through to extract as much of the pulp as possible.
- Step 3: Whisk together the cornflour and milk in a pan then whisk in the sugar.
- Step 4: Whisk in the raspberry puree then heat the mixture while whisking until it comes to the boil and thickens.
- Step 5: Remove from the heat and add the butter.
- Step 6: Whisk until smooth and the butter is fully combined.
Top Tips:
For the best results use the weight measurements. Using volume measurements is inaccurate and may affect the set of the curd.
If you want to ensure your raspberry curd is perfectly smooth, pass it through a fine mesh sieve once it is cooked.
The curd will set quite firm in the fridge; when you are ready to use it, give it a really good stir and it will become smooth and creamy again.
Make sure that you use a non-reactive saucepan such as stainless steel. DO NOT use an aluminium or copper pan or the acid in the fruit may react with it.
If you prefer a looser set curd then reduce the cornflour to 25g.
FAQ's:
The passion fruit curd will keep in a jar or covered container in the fridge for about a week.
I do not recommend freezing fruit curds as freezing can sometimes break down the cornstarch and cause them to become liquidy once defrosted.
How To Use Vegan Raspberry Curd:
This vegan raspberry 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
- on top of cheesecake
- or just eat it straight from the jar with a spoon…
More Vegan Fruit Curds:
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
All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full, instead include a link to this post for the recipe.
Vegan Raspberry Curd
Ingredients
- 350 g (12 oz) raspberries (fresh or frozen)
- 60 g (¼ cup) lemon juice
- 30 g (3 packed Tablespoons) cornflour (cornstarch)*
- 80 g (⅓ cup) unsweetened non-dairy milk (I use soy)
- 115 g (½ cup + 1 Tablespoon) caster or granulated sugar
- 70 g (5 Tablespoons) vegan block butter
Instructions
- Place the raspberries and lemon juice in a pan over a low heat. Cook until the raspberries break down and become juicy.350 g (12 oz) raspberries (fresh or frozen), 60 g (¼ cup) lemon juice
- Press the raspberry mixture through a fine mesh sieve into a bowl or jug to remove the seeds. Really scrape it through using the back of a spoon or a spatula to extract as much of the pulp as possible, you should have about 300g of puree after straining it. Discard the seeds.
- Place the cornflour in a saucepan and gradually whisk in the milk making sure that there are no lumps. Whisk in the sugar.30 g (3 packed Tablespoons) cornflour (cornstarch)*, 80 g (⅓ cup) unsweetened non-dairy milk (I use soy), 115 g (½ cup + 1 Tablespoon) caster or granulated sugar
- Whisk in the raspberry puree then place the pan over a medium-low heat. Stir constantly until the curd comes up to a boil and thickens.
- Remove the pan from the heat and add the butter. Whisk until melted and smooth. It will look split at first but keep whisking and it will come together.70 g (5 Tablespoons) vegan block butter
- Transfer the curd to a heatproof container and cover with baking paper or clingfilm directly on the surface to prevent a skin from forming. Refrigerate for at least a couple of hours, until cooled and thickened.
- The curd will set quite firm in the fridge; when you are ready to use it, give it a really good stir and it will become smooth and creamy again.
Notes
- *Use 25g cornflour if you prefer a softer set curd.
- See post above for tips, details and step-by-step photos.
Leave a Reply