Vegan Raspberry Lemon Curd (Egg-Free) Recipe
This delicious Raspberry Curd recipe is a vibrant, dairy-free, and egg-free spread that’s perfect for toast, desserts, or as a filling. Made with fresh or frozen raspberries, lemon juice, and vegan butter, it offers a tangy sweetness with a smooth, creamy texture. Quick and easy to prepare, this recipe yields a luscious curd that’s perfect for vegan and lactose-intolerant diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Fruits and Flavorings
- 220 g raspberries (fresh or frozen)
- 50 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest
Sweeteners and Thickeners
- 140 g granulated sugar
- 30 g cornstarch (or ground arrowroot starch)
Dairy Alternatives and Fats
- 190 ml non-dairy milk (oat milk, soy milk, or almond milk)
- 50 g vegan butter (cubed, stick butter, not margarine)
Instructions
- Prepare: If using fresh raspberries, wash and dry them thoroughly. Zest and juice the lemons, ensuring you have fresh juice and zest ready for added brightness in your curd.
- Cook the Berries: Combine the raspberries, lemon juice, lemon zest, and granulated sugar in a saucepan. Bring the mixture to a gentle simmer, stirring constantly. Maintain a low simmer for about 5-7 minutes until the raspberries have broken down and the liquid has slightly reduced.
- Thicken the Mixture: In a separate bowl, whisk the non-dairy milk with the cornstarch until smooth and lump-free. Slowly add this mixture into the simmering raspberries, whisking continuously. Continue cooking on low heat until the curd thickens to a creamy consistency, which usually takes a few minutes.
- Sift and Incorporate Butter: Place the cubed vegan butter into a large bowl and set a fine-mesh sieve on top. Pour the curd mixture through the sieve, using a spatula to press the mixture and remove seeds and lumps. Whisk the strained curd in the bowl to melt and incorporate the butter evenly. Let the curd cool down to room temperature for 10-15 minutes.
- Store: Transfer the cooled raspberry curd into an airtight jar and refrigerate. The curd will thicken further as it chills and can be gently warmed on the stovetop for a looser consistency if desired. It keeps well for up to one week.
Notes
- Note 1: Both fresh and frozen raspberries can be used; if using frozen, thaw completely before starting.
- Note 2: Granulated sugar can be adjusted to taste depending on the tartness of raspberries.
- Note 3: Use stick vegan butter (not margarine) for best texture and flavor.
