Creamy Vegan Black Raspberry Curd
Thick, smooth and creamy, tart and sweet, it’s black raspberry curd! This spreadable curd is made creamy with coconut cream (don’t worry, it’s not too coconutty!) and thick with cornstarch, but all of the flavor comes from those beautiful summer black raspberries! This curd won’t last long in your fridge, because it tastes amazing on just about everything. It has a beautiful, pinkish and slightly purple color, and is a delicious way to celebrate summer’s bounty.
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Foraging for Black Raspberries
I’ve been foraging for berries basically all month, but this is my first recipe that’s come out of it. Earlier in July I picked cups and cups of mulberries, and made jars of mulberry jam. Delicious, but not really at the point of being a solid recipe. Another part of my lack of recipes is because picking berries is actually a lot of work- picking one or two is fine, but trying to get enough to cook with is a time commitment. Every hike I go on, I nibble on the plentiful trailside blueberries and blackberries, but those go straight from the bush to my mouth. But these black raspberries were so perfect, I settled in and did the work of picking a few containers full. Saying I foraged them might be a little misleading- I picked them from a friends yard- but they can also be found growing wild throughout the northeastern US. Reaching between the thorned stems, finding the plumpest, darkest, juiciest berries. After picking for an hour or so my fingers were stained a dark purplish-red, the back of my neck sunburnt, my legs scratched, but my container was full. Success!
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
Black Raspberries vs. Blackberries
Looking at these blackish purple berries, the temptation is there to call them blackberries- I mean, they sure look black. But the two fruits are actually different. Blackberries are typically a little larger than black raspberries, and black raspberries are quicker to ripen. I personally like the flavor of black raspberries more, although they are a little seedy. But the easiest way to tell if you have a black raspberry or a blackberry is it pick one and to look inside. Blackberries, when picked, take a little stem with them and have a white core inside. Black raspberries leave their core on the bush, and are hollow in the center. If you can imagine yourself drinking a tiny, adorable cup of tea out of it, chances are you have a black raspberry.
How to Eat Black Raspberry Curd
You’ve got your curd, now what? Well, in the spirit of full honesty, I have simply eaten it by the spoonful on a few occasions, it’s that good. But if you’re looking to go a little beyond that, here are some ideas.
- Use instead of frosting on cookies (pictured below!)
- Swirl in oatmeal or porridge
- Put in mini pie crusts for instant tarts
- Add a layer to your chia puddings
- Slather generously on toast
- Improve your pancakes!
- Dip fresh fruit in it
- Spread on some fresh scones
- Use it to fill crepes
- Make it the filling in a cake or cupcake
- Add a swirl to your clafoutis
- Top your favorite ice cream!
- Add it to brighten up a vegan pavlova
Making this Vegan Black Raspberry Curd
Making curd is a process that traditionally uses egg yolks to thicken and give the curd it’s creamy texture, but we can do those things without eggs. We use cornstarch to thicken, and coconut cream to make it creamy. I was worried that it might impart a really strong coconut flavor, but while there is a little coconutiness, it’s primarily just really creamy.
To make our curd, start by cooking the black raspberries with a little sugar until it’s soft, then blend it up to a smooth consistency. Because black raspberries have seeds, we also strain ours through a mesh strainer to remove them. Then you add the other ingredients- lemon juice for a bit more acidity, the coconut cream, a pinch of salt, and the cornstarch. This recipe makes a really thick curd, so if you wanted yours a little thinner you could reduce the cornstarch. Cook down your curd slowly, stirring gently, on medium-low heat. If the heat gets to high your curd might break, and while still delicious, lumpy curd is just not as good. The time it will take to cook depends a lot on how much water is in your coconut cream, but once you can scrape the bottom with a spoon and it remains clean for a few seconds, you’re good. Jar it up, let it set in the fridge, and enjoy!
Creamy Vegan Black Raspberry Curd
Ingredients
- 2 cups fresh black raspberries
- 2 tbsp. granulated sugar
- 1 tbsp. lemon juice or white vinegar
- Pinch of salt
- ¾ cup coconut cream
- 2 tbsp. cornstarch
Instructions
- Combine the black raspberries and the sugar in a medium-sized sauce pan, and heat around medium heat, stirring frequently until the raspberries become soft and lose their form. Transfer to a blender, and blend well. Pour the mixture through a fine mesh strainer, pushing as much of the liquid through as possible.
- Return the liquid back to the stove, and heat to medium-low. Add the lemon juice, salt, or coconut cream, and mix well to combine. Add the cornstarch, and whisk well to remove any lumps. Continue cooking on medium-low or low heat so the curd doesn’t split, stirring the entire time. Once you scrape the bottom of the pot and it takes a second or two to become covered again, pour the curd into a small container and place in the fridge until fully cooled.
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This looks delicious!!! Do you think I could swap the coconut cream with a thick cashew cream for a similar effect?
I can’t be sure, as I’ve never tried it, but I imagine it would work well although perhaps be a bit less silky. Let us know how it works out!