Vegan Clementine Curd
A creamy and zesty vegan clementine curd, ready to use over toast or on ice cream. Or even by the spoon!
Ingredients
- ½ cup caster sugar
- 2 tbsp cornstarch
- 1 cup almond milk
- ½ cup fresh clementine juice 6-8 clementines
- zest of 3-4 clementines
- 2 pinch turmeric for colour optional*
Instructions
- Place all your ingredients in a thick bottom pan and mix well.
- Heat up until everything is well combined and let it cook for 5-10 minutes, until it starts to thicken up **.
- Once cooked, pour into the sterilised jars and let it cool down to room temperature before storing in the fridge.
Notes
* turmeric: Make sure you do not put too much, or the flavour of turmeric will overpower the very delicate flavour of the clementine.
** thickening: I know you will be tempted to keep it on the heat until fully thick, but that will make it completely solid in the fridge so I would avoid that.
This vegan clementine curd will last for a week in the fridge.