Peach Curd (Vegan)
Peach Curd made without eggs is a smooth and creamy vegan peach filling. Eat it on toast for breakfast or use as a delicious cake filling.
Every summer, I feel like I don’t eat enough peaches.
One summer I won half a bushel from a local farm, so I made Peach Pie Filling and Peach Cobbler for two.
Other summers I barely eat a dozen, mostly because I run out of time.
One recipe you must make no matter how many peaches you buy is this vibrant Peach Curd.
It’s inspired by my Strawberry Curd.
Essentially you use fruit puree, so I thought why not try peaches? And it worked quite beautifully.
You can even make Apple Curd for the fall.
Imagine capturing summer in a jar to enjoy as the weather gets cooler. Imagine one little six ounce jar that you don’t have to share.
That is the beauty of making vegan Peach Curd.
What is a curd?
A curd is just another way of saying fruit spread. Or at least that’s how I describe it to people when they ask.
Unlike my peach jam without pectin, it’s smooth, thick, and creamy.
The most common type is lemon curd, which is traditionally made up of egg yolks, sugar, and fruit juice, but this peach curd recipe is made without eggs.
Ingredients For Peach Curd
To make this peach curd recipe, you need only 4 ingredients:
- Peaches: The star of the recipe! The riper, the better. You do need to peel them, so check out my step by step photos on how to peel peaches.
- Sugar: Although peaches are naturally sweet, you still need some sugar. The amount will depend on how ripe your peaches are.
- Lemon juice: Balances the sweetness and adds a pop of brightness.
- Cornstarch: Traditionally eggs would thicken curd, but since this is vegan the cornstarch replaces the egg.
How To Make Peach Curd
Making this peach curd recipe doesn’t take long at all! In fact it’ll take longer to cool than to make. I promise your patience will pay off.
First, add your peaches and half of the sugar to your blender. Taste and decide if it’s sweet enough. Sometimes if you have super juicy peaches, you won’t need extra sugar.
Next, whisk together your cornstarch and lemon juice until smooth then add to your blender.
Transfer your puree to a medium saucepan then bring to a boil. Cook a few more minutes until it starts to thicken.
Once it’s as thick as you’d like, remove from the heat and cool until room temperature.
How long does peach curd last?
Store your vegan curd in an airtight container (I like to use mason jars) and refrigerate for up to 2 weeks.
What To Do With Peach Curd
Don’t know what to make with your curd? Here are recipes using curd as an ingredient:
- Swirl it into Strawberry Swirl Cheesecake.
- Use as a filling for Lemon Raspberry Cake (subbing peaches for raspberries) or Small Vanilla Cake
- Beat into Strawberry Cream Cheese Frosting or Strawberry Buttercream Frosting
- Stuff into Peach Turnovers.
- Make Lemon Curd Mousse by The Café Sucre Farine
Peach Curd
Peach Curd made without eggs is a smooth and creamy vegan peach filling. Eat it on toast for breakfast or use as a delicious cake filling.
Ingredients
- 1 cup peeled, chopped peaches (Learn How To Peel Peaches)
- 2-4 tablespoons sugar (depends on how sweet your peaches are)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
- In a blender, puree the peaches and 2 tablespoons sugar. Taste and add the remaining 2 tablespoons sugar if necessary.
- In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add to the blender and puree again until fully combined.
- Transfer the puree to a medium saucepan then cook over medium heat until it starts to boil.
- Once boiling, cook until it starts to thicken, stirring frequently (about 3-5 minutes).
- Remove from the heat and cool to room temperature. Store in the refrigerator for up to 2 weeks.
Notes
- Use your curd for a peach twist in Strawberry Swirl Cheesecake, Strawberry Cheesecake Ice Cream, Small Vanilla Cake, or Strawberry Cream Cheese Frosting.
- Enjoyed this recipe? Check out my Strawberry Curd recipe.
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Don’t worry – I’ve eaten enough peaches this summer for both of us! Your peach curd looks amazing. Will definitely need to give it a try.
I love your curd recipes! So easy and so pretty.
I’ve never made curd. I need to get on it, because this curd looks amazing, and I so need some curd in my life.
This looks just perfect for this time of year. I think I would be perfectly fine just enjoying it straight out of the jar.
Eating it with a spoon sounds good! :)
I love this. On my list to make next week and I’ll feature your blog in my Friday Food Blogger Favorites this week. Thanks so much for posting such a simple easy healthy recipe.
I love peaches, and this is such a yummy looking and healthy treat! I will definitely put this in my pile of recipes to make :)
I would like to make a large batch of this, can it be canned?
I will say I am no canning expert, so I’m not sure. After doing some research, it looks like cornstarch will break down, making me guess that this recipe probably won’t be suitable for canning.
I have canned peach yet for this year No cornstarch only sugar Can I use this to make the curd
Yes, you can use the canned peaches. As far as no cornstarch, the curd will not thicken as it should. You may be able to use flour, but I’ve never tried it myself.
I don’t see why using clear jel instead of cornstarch wouldn’t work for canning. It’s like peach pie filling without the big chunks of peaches. Should can great!!!
This looks fabulous! Do you think I could use arrowroot powder instead of cornstarch? I can’t have corn anything, but I really want to make this once peaches come in!
I’ve never worked with arrowroot powder but if it uses heat to thicken, then yes it should work.
This is an amazing recipe without the intimidation of making it with eggs. I noticed you vegan strawberry curd follows the same ingredients. Do you think the base of the recipe would work with most fruits?
Yes! As long as you can make a puree from the fruit, you should be able to swap.
do you have any idea how long can I store this in the fridge?
About 1-2 weeks
I am VERY impressed with this recipe. I used two peaches (did not measure to make sure the peach puree was one cup, but it was fine). It made just a tad more than would fit in a jelly jar. About 3 T. left in the pan, and I ate it from the spoon. SOOOO GOOOOD. This is kind of like a jam or jelly, but it’s very smooth and glossy. Absolutely gorgeous color (just like in the photo). It’s great if you just want one little jar that you don’t have to share. I think you could double or quadruple the recipe easily, though.
Happy to hear that! Glad you love the recipe