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
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
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