Easy vegan passionfruit curd recipe with less than 15 minutes prep. A delicious, versatile side dish. Use as an addition to your morning breakfast bowl, add on toast or use to sweeten your smoothies and add in dessert bowls.
Nutritional Information
Each serving contains 52 calories, 1g of fibre and .6g of protein.
Ingredient Choices and Substitutions
I know half a cup of sugar sounds like a lot in terms of the other ingredients in this recipe, but please don’t be tempted to make this recipe with less. Similarly to jam recipes, the sugar in this recipe helps the curd set. Although it may be tempting to attempt to make this healthier, it will mess with your final texture.
Want to make this again with something else? I know this post is all about the passionfruit, but if you enjoy this curd recipe and want to make it again with other flavours, that’s totally possible. To make this dish a traditional lemon curd, you can sub the passionfruit for the same volume of lemon juice and swap the orange zest for lemon.
How to store and does it keep?
Store in an airtight container in the fridge for up to a week. Due to the lack of preservatives in this recipe, unfortunately, it doesn’t keep for an extended period. And it loses its texture and experiences consistency issues if you defrost it, so you can’t batch make and defrost later either. Thankfully, each batch only takes 10 minutes or so anyway, so it won’t take long to prep if you want a fresh batch every week.
Vegan Passionfruit Curd Recipe
This gorgeous creamy vegan passionfruit curd recipe is great to keep for afternoon tea or present in pretty jars as a gift.
This recipe is gluten free, dairy free, and vegan. It can be nut and/ or soy free depending on your choice of non-dairy milk.
Vegan Passionfruit Curd Recipe
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup non-dairy milk such as soy or almond
- ¼ cup fresh passionfruit
- 2 teaspoons orange zest
Instructions
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In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, passionfruit, and zest. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
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Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools, so don’t worry if it isn’t as thick as you’d like as you remove it from the pan.
Serve and enjoy!
Until next time,
Sophie
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