Start by peeling and chopping 3 cups of apples into ½ inch pieces. Place the chopped apples into a medium saucepan, ensuring they are evenly distributed for cooking.

In the same saucepan, add 1 tablespoon of lemon juice and 2 tablespoons of water to the apples. Cover and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally.

Once the apples are tender, transfer them to a blender or food processor. Blend until silky smooth.

Pour the blended apple mixture through a metal sieve back into the saucepan, pressing through to remove solids.

Place the saucepan over low heat and sprinkle in 1 tablespoon of cornstarch and ¼ cup of brown sugar. Add 3 tablespoons of dairy-free butter and stir until melted and well combined.

Remove from heat and stir in a pinch of sea salt, 1 teaspoon of vanilla extract, and optional ½ teaspoon of cinnamon.

Allow the curd to cool for about 5 minutes before transferring to a sealable container. Store in the refrigerator for up to 2 weeks.