Vegan passion fruit curd — a tangy, buttery and creamy spread that’s utterly addictive. It’s perfect on toast, stirred into porridge or yogurt, spooned into tarts, or used as a cake filling. This dairy-free curd is quick to make and has a bright tropical flavour balanced by just the right amount of sweetness.
My vegan lemon curd is one of the most popular recipes on the site, and this passion fruit version is based on the same simple technique. You get the same rich, silky texture without eggs, so there’s no risk of ending up with sweet scrambled eggs — just smooth, glossy curd.
For convenience I use seedless passion fruit puree from a carton, but you can use fresh passion fruit if you prefer. Using puree saves time and keeps the texture smooth; fresh fruit requires a lot more fruit (around 15 medium-large passion fruits) and some sieving to remove the seeds.
Ingredient Details:
Passion fruit puree: Seedless carton puree is easiest. If using a packaged puree (fresh or frozen), choose 100% passion fruit with no added sugar. If using fresh fruit, blitz the pulp and press through a fine mesh sieve to separate juice from seeds.
Vegan butter: Use block butter if you want a firmer set; spreadable will work for a softer finish.
Cornflour (cornstarch): This replaces eggs to set the curd. I don’t recommend swapping it for other starches — arrowroot can create a slimy texture.
Sugar: Caster (superfine) or granulated sugar retains the curd’s bright colour. Brown or coconut sugar will darken it.
Non-dairy milk: Use unsweetened plant milk; soy works well for creaminess.
How To Make Vegan Passion Fruit Curd:
(Full measurements and instructions are in the recipe card below)
Step 1: Put the cornflour in a non-reactive saucepan (stainless steel is best). Gradually whisk in the passion fruit puree, ensuring there are no lumps of cornflour.
Step 2: Whisk in the sugar, then the non-dairy milk. Place the pan over medium-low heat and stir until the sugar dissolves. Keep whisking while the mixture cooks until it comes to the boil and becomes very thick.
Step 3: Remove from the heat and add the vegan butter. Whisk until melted and smooth — it may look split at first but will come together with continued whisking.
Step 4: Transfer the curd to a heatproof container. Press baking paper or clingfilm directly onto the surface to prevent a skin forming. Chill in the fridge for at least a couple of hours until fully cooled and thickened.
Top Tips:
Use the weight measurements for the most consistent results — volume measures can be inaccurate and affect the set. For an ultra-smooth curd, pass the finished curd through a fine mesh sieve while still warm. The curd sets quite firmly in the fridge; stir it vigorously before using to restore a creamy texture. If any lumps remain, push the curd through a sieve.
Always cook in a non-reactive pan (stainless steel). Avoid aluminium or copper pans, as the acid can react and change the colour and flavour. If you like seeds, stir in the pulp of 1–2 fresh passion fruits after cooking. For extra tang, replace 1–2 tablespoons of the puree with lime juice.
FAQ’s:
Store the passion fruit curd in a sealed jar or container in the fridge for up to a week.
Freezing is not recommended as it can sometimes break down the cornstarch and cause the curd to become watery after thawing.
How To Use Vegan Passion Fruit Curd:
This curd is versatile and delicious. Try it:
- spread on toast, muffins or scones
- stirred into porridge or overnight oats
- with crepes or pancakes
- swirled into vegan yogurt or ice cream
- spooned into pre-baked mini tart shells with fresh fruit
- on top of pavlova (use aquafaba meringue and coconut whipped cream)
- as a cake or cupcake filling
- on cheesecake
- or simply eaten straight from the jar with a spoon
More Fruit Curd Recipes:
- Vegan lemon curd
- Vegan coconut lime curd
- Vegan blood orange curd
- Vegan apple curd
- Vegan mango curd
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess
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Vegan Passion Fruit Curd
Ingredients
- 30 g (3 Packed Tablespoons) cornflour (cornstarch)
- 200 g (¾ cup + 4 teaspoons) seedless passion fruit pulp*
- 125 g (½ cup + 2 Tablespoons) caster or granulated sugar
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 70 g (5 Tablespoons) vegan block butter
Instructions
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Place the cornflour in a non-reactive saucepan. Gradually whisk in the passion fruit pulp, ensuring there are no lumps of cornflour.
-
Whisk in the sugar, then the milk.
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Place over medium-low heat and stir until the sugar dissolves. Continue whisking and cook until the mixture comes to the boil and becomes very thick.
-
Remove from the heat and add the butter. Whisk until smooth — it may look split at first but will come together.
-
Transfer to a heatproof container and press baking paper or clingfilm onto the surface to prevent a skin. Refrigerate for at least a couple of hours until cooled and thickened.
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When ready to use, stir well to return it to a silky consistency. Push through a fine mesh sieve if necessary.
Notes
- *If using pulp from a carton (frozen is fine), make sure it’s 100% passion fruit with no added sugar. If using fresh passion fruit you will need around 15; blitz the pulp briefly and press through a fine mesh sieve to remove seeds.
- See the post above for tips, ingredient details and step-by-step photos.
