Ingredients
Equipment
Method
- Step 1: Prep ingredients. If using fresh blueberries, wash and pat dry. Zest and juice a lemon for ¼ cup juice and ½ tsp zest. Cube the vegan butter.
- Step 2: In a medium saucepan, combine blueberries, lemon juice, lemon zest, and granulated sugar. Heat over medium heat, stirring, until simmering. Reduce heat to low and simmer gently for 12–15 minutes, stirring constantly, until berries burst and mixture reduces slightly.
- Step 3: In a small bowl, whisk together non-dairy milk and cornstarch (or arrowroot) until completely smooth with no lumps.
- Step 4: Slowly whisk the milk-starch mixture into the saucepan with the warm blueberry mixture. Continue whisking over low heat until the curd starts to thicken and coats the back of a spoon. Do not boil vigorously after adding the starch.
- Step 5: Place the cubed vegan butter in a mixing bowl. Set a fine-mesh sieve over the bowl. Carefully pour the hot curd through the sieve, pressing on the blueberry solids with a spatula or spoon to extract all the liquid goodness. Discard solids. Whisk the strained curd to incorporate the melted butter, making it glossy and smooth.
- Step 6: Let the curd cool in the bowl for 10–15 minutes before transferring to an airtight container, such as a glass jar with a tight lid.
- Step 7: Refrigerate for at least a couple of hours to allow it to set and thicken properly. Store in the fridge for up to one week. For a runnier texture, gently warm before serving.
Notes
Use any non-dairy milk, adjusting sugar if needed. You can swap blueberries for other berries like raspberries or blackberries. For different citrus notes, try lime or orange juice/zest. A splash of vanilla or almond extract can be added after straining. Ensure continuous stirring, especially after adding starch, and cook over low heat to prevent lumps. Straining is essential for a smooth texture. The curd thickens significantly upon chilling. Store in an airtight container in the fridge for up to a week. Freezing is not recommended.