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I’ve come to realize recently how much of my mood is affected by the weather. Has anyone else noticed this about themselves? I’ve always liked certain types of weather and seasons but lately I’ve noticed how much I thrive when I enjoy what’s going on outside. It has been so damn humid and disgusting in Houston over the past week that I haven’t even wanted to spend any time outside. To be honest, that is really hard for me because I love being outside. I find so much inspiration and renewal in nature so being holed up indoors has been a bit draining. And if I’m being totally honest, slightly depressing.

Since I can’t control the weather (as much as I may want to), and since I can’t move elsewhere anytime soon, I’ve been trying to focus more energy on the blog and into making plenty of fall-inspired foods. Since this is my major creative outlet at the moment, I’ve been investing more time and energy into the blogging process as a whole. I’ve noticed that this has really shifted my perspective and made me appreciate the space that I’ve created here for myself and others. Being creative and sharing in this space in this capacity is what truly lights me up.

I have a quote pinned on one of my pinterest boards that I revisit frequently because I’m currently in a process of evaluation and reassessment. I’ll share it with you here because I think it’s rather appropriate for this post and might offer you some insight if you are feeling stuck or uninspired:

“be who you were created to be and you will set the world on fire”

-St. Catherine of Siena

Since fall inspires me and lights me up, I’m bidding farewell to summer and sharing something I’ve been dreaming about making for months. These scones are actually an iteration of the first ones I sold at the farmers market back in Longview. Since I’ve left that part of me behind (at least for now), I decided to share the recipe with you here because who doesn’t want a gluten free/vegan scone recipe in their arsenal?! And, because I’ve been wanting to make it since seeing these 2 beautiful squashes in my CSA share , I’ve paired the scones with a homemade spiced butternut squash butter. It’s like apple butter’s quirky cousin with a whole lot of personality. If you don’t want to make your own puree like I did, you can buy some at the store or just sub in sweet potato or pumpkin puree for similar and delicious results. I’m ready for you fall!!

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Vegan Grapefruit Curd | gf & vegan recipe via The Sweet Miscellany Blog

Vegan grapefruit curd is tangy, bright, and perfect for pairing with scones, biscuits, or cakes! It gets its lovely color and flavor from vibrant ruby red grapefruit. A combination of cashews and arrowroot thickens the curd without the use of eggs.

As with most things I make on this blog, I like to take something classic and turn it on its head. Case in point: this vegan grapefruit curd! Texas ruby red grapefruits are one of my absolute favorite citrus fruits so it seemed fitting to try them out in this vegan version of a traditional curd. Blended soaked cashews and arrowroot help to thicken the curd without the use of eggs while coconut milk adds in some fat and agave nectar sweetens. Since this is vegan, it doesn’t have quite the same texture as traditional curd, but it makes a really great substitute!

Tips for Making the Best Vegan Grapefruit Curd

Use a high speed blender to achieve the smoothest and silkiest consistency. Before you cook all of the ingredients into a curd, you’ll blend them until very smooth and liquified. The best way to achieve this is with a high speed blender.
Once you’ve added the arrowroot slurry, cook the curd only until it begins to thicken then remove it from the heat. Cooking it any longer can yield a gloppy consistency.
Don’t add the grapefruit zest until after you’ve removed the curd from the heat. This will yield the freshest flavor!

Ways to Enjoy your Grapefruit Curd

This vegan grapefruit curd is fairly versatile. You can serve it alongside your favorite scones and biscuits. Or, you can swirl it into yogurt or oatmeal. It’s also a great topping on pancakes or French toast. And, it would be amazing spread between the layers of a cake!

Vegan Grapefruit Curd

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Author: Courtney West
Total Time: 20 minutes
Yield: 2 cups 1x
Diet: Vegan

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Description

Ingredients

Units Scale

2/3 cup freshly squeezed ruby red grapefruit juice (from 1-2 grapefruits)
juice of 1 small lemon
1/2 cup raw cashews, soaked overnight
1/3 cup light agave syrup
1/3 cup full-fat coconut milk plus 1 tbsp (divided)
1 tbsp arrowroot
zest of 1 large grapefruit

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Instructions

Drain the cashews and rinse them off. In a high speed blender, combine the grapefruit juice, lemon juice, soaked cashews, agave, and 1/3 cup of the coconut milk. Blend until smooth and liquified.
Pour this mixture into a pan and gently bring it to a low boil over medium heat, whisking often. Once you start to see it bubble, Turn the heat down to low.
In a separate small bowl, whisk together the arrowroot and 1 tbsp of coconut milk to make a slurry. Add this to the curd mixture and whisk well until it starts to thicken. Once it thickens immediately remove it from the heat and whisk in the grapefruit zest.
Pour the curd into a jar or bowl and cool completely in the fridge before eating. Makes about 2 cups of curd.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: sauce