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
- Total Time: 20 minutes
- Yield: 2 cups
- Diet: Vegan
Description
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.
Ingredients
- 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
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
I’ve had the idea for this recipe swimming around in my head for a while. Does that ever happen to anyone else? I think it started after I had a charred broccoli salad a few weeks back. The salad combined smokey broccoli and pickled kohlrabi and it was one of the best flavor combinations I’ve tasted in a long while. The bright tang of the pickled kohlrabi cut right through the deep smokey flavor of the broccoli perfectly. There were other components to the salad, but they were mostly supporting roles in the overall scheme. If you’re in the Houston area, and want to try this awesome salad, you can get it at Coltivare.
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