Vegan Strawberry Curd (Slightly Soused!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 35.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.7 g
- Protein: 0.2 g
View full nutritional breakdown of Vegan Strawberry Curd (Slightly Soused!) calories by ingredient
Introduction
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 marinated 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/ 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 marinated 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/
Number of Servings: 12
Ingredients
-
1 recipe Soused Strawberries (or 13 oz chopped strawberries
2 tbsp SucaNat (or sugar)
2 tbsp fresh lemon juice
zest of 1 lemon
2 tsp tapioca starch
Directions
Combine all the ingredients in a blender and puree until completely smooth. Pour into a saucepan.
Place over medium heat and cook just until the mixture starts to boil.
Reduce the heat and cook, stirring frequently, just until it thickens.
Pour into a jar and let cool to room temperature before refrigerating.
Serving Size: Makes 1 1/2 cups
Place over medium heat and cook just until the mixture starts to boil.
Reduce the heat and cook, stirring frequently, just until it thickens.
Pour into a jar and let cool to room temperature before refrigerating.
Serving Size: Makes 1 1/2 cups