1/1 Photo of Vegan Strawberry Curd (Slightly Soused!)
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my Soused Strawberries and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/vegan-strawberry-curd/
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- 1Combine all the ingredients in a blender and puree until completely smooth. Pour into a saucepan.
- 2Place over medium heat and cook just until the mixture starts to boil.
- 3Reduce the heat and cook, stirring frequently, just until it thickens.
- 4Pour into a jar and let cool to room temperature before refrigerating.
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Nutritional Facts for Vegan Strawberry Curd (Slightly Soused!)
Serving Size: 1 (35 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 11.0
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.3 mg
- Total Carbohydrate 2.6 g
- Dietary Fiber 0.6 g
- Sugars 1.6 g
- Protein 0.2 g
The following items or measurements are not included:
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