Description
This Homemade Eggless Dairy-Free Orange Curd is a vibrant, zesty spread perfect for those seeking a creamy, tangy condiment without eggs or dairy. Made with fresh orange juice, vegan butter, and non-dairy milk, it offers a luscious texture and bright citrus flavor, ideal for spreading on toast, layering in cakes, or dolloping onto desserts.
Ingredients
Scale
Preparation
- Zest of 3 oranges
- 360 ml (1 ¼ cups) freshly squeezed orange juice
Wet Ingredients
- 120 ml (â…” cups) non-dairy milk (unsweetened soy, almond, or oat milk)
- 60 g (¼ cup) vegan butter, cold and cubed
Dry Ingredients
- 150 g (1 cup) cane sugar
- 50 g (5 tbsp) cornstarch (cornflour)
- ¼ teaspoon sea salt
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 clean them thoroughly, then dry them well.
- 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.
- Infuse Sugar with Zest: Combine the sugar and orange zest in a saucepan. Use your fingertips to rub the zest into the sugar until the sugar grains feel moist and fragrant.
- Mix Dry and Wet Ingredients: Add the cornstarch to the sugar mixture and whisk to combine evenly. Pour in the fresh orange juice, non-dairy milk, and sea salt, whisking until smooth.
- Cook the Curd: Place the saucepan on medium heat (or low 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 a rubber spatula and whisk to prevent sticking and ensure even cooking.
- Strain and Incorporate Vegan 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, then whisk it into the butter until silky smooth.
- Prevent Skin Formation: Cover the surface of the curd with plastic wrap to prevent skin formation. Let it cool slightly at room temperature for 10-15 minutes, then transfer it to an airtight container and refrigerate.
- Store Properly: Store the 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 consistency, gently warm over a double boiler before serving.
Notes
- Use only the bright orange zest, as the white pith can impart bitterness.
- Continuous whisking during cooking is essential to prevent lumps and sticking.
- The curd thickens more as it cools; adjust cooking time if needed for desired consistency.
- The recipe is naturally vegan and dairy-free, making it suitable for vegan and lactose-intolerant diets.
- Store in an airtight container to maintain freshness and prevent skin formation.
- Gently warming the curd before use helps restore spreadability if it has thickened too much in the fridge.
