Description

This Homemade Eggless Dairy-Free Orange Curd is a luscious, tangy spread made without eggs or dairy, perfect for vegan and dairy-intolerant diets. It features fresh orange zest and juice, sweetened with cane sugar and thickened with cornstarch, then blended with cold vegan butter for a silky smooth texture. Ideal as a topping for toast, scones, or desserts, this curd offers vibrant citrus flavor with a creamy, dairy-free twist.

Ingredients

Scale

Orange Infusion

Zest of 3 oranges
360 ml (1 ¼ cups) freshly squeezed orange juice

Dry Ingredients

150 g (1 cup) cane sugar
50 g (5 tbsp) cornstarch (cornflour)
¼ teaspoon sea salt

Liquids and Fats

120 ml (⅔ cups) non-dairy milk (unsweetened soy, almond, or oat milk)
60 g (¼ cup) vegan butter, cold and cubed

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Instructions

Clean the Oranges: In a large bowl, mix water and white vinegar in a 3:1 ratio. Soak the oranges in this solution for 10 minutes to thoroughly clean them, then dry them well to prepare for zesting and juicing.
Zest and Juice the Oranges: Carefully zest only the bright outer layer of the oranges, avoiding the bitter white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove seeds and ensure smoothness in the curd.
Prepare Sugar and Zest Mixture: In a saucepan, combine the cane sugar and orange zest. Use your fingertips to rub the zest into the sugar until the sugar grains become moist and fragrant, enhancing the citrus aroma of the curd.
Add Thickener and Liquids: Add cornstarch to the sugar and zest mixture, whisking to combine evenly. Then, pour in the fresh orange juice, non-dairy milk, and sea salt, whisking continuously until the mixture is smooth and uniform.
Cook the Curd: Place the saucepan over medium heat (or low heat if using a gas stove). Cook and whisk the mixture continuously for about 10 minutes, until it thickens enough to coat the back of a spatula without running off. Alternate between using a rubber spatula and whisk to prevent sticking and promote even cooking.
Strain and Blend with Butter: Place the cold vegan butter in a large bowl and set a fine-mesh sieve over it. Pour the hot curd through the sieve, pressing with a spatula to help it pass through smoothly, then whisk the curd into the butter until silky and smooth in texture.
Cool and Store: Cover the surface of the curd with plastic wrap to prevent skin formation. Allow it to cool slightly at room temperature for 10-15 minutes, then transfer to an airtight container and refrigerate.
Serving and Storage: Store the orange curd in the refrigerator for up to 1 week. If using the same day, it can be kept at room temperature in a sealed jar. To loosen the consistency before serving, gently warm the curd over a double boiler.

Notes

Use cold vegan butter for best texture when blending with the hot curd.
Choose a non-dairy milk like soy, almond, or oat based on preferred flavor profile and creaminess.
Make sure to whisk continuously during cooking to prevent lumps and scorching.
Cover with plastic wrap directly on the curd surface to avoid skin formation.
This curd can be used as a spread, filling for pastries, or a topping for desserts.
For a more intense flavor, allow the curd to chill overnight before use.