If you’re craving a bright, luscious spread that bursts with citrusy goodness but also need it to be gentle on your diet, this Homemade Eggless Dairy-Free Orange Curd Recipe is absolutely the answer. It captures that velvety, tangy essence of classic orange curd without a hint of eggs or dairy, making it perfect for anyone looking for a vibrant, allergy-friendly treat. Rich in flavor yet surprisingly simple, this curd is so easy to whip up that it quickly becomes a kitchen staple for breakfast, desserts, or snack time indulgence.
Ingredients You’ll Need
Gathering the right ingredients is key, and luckily, this recipe calls for simple pantry heroes that come together to build a perfectly smooth, flavorful curd. Each element plays its role, lending the curd its creamy texture, bright color, and that irresistible orange zing.
- Orange zest of 3 oranges: Adds the essential citrus oils and a fresh, aromatic punch to your curd.
- 360 ml (1 ¼ cups) freshly squeezed orange juice: Delivers vibrant sweetness and a natural tang that defines the curd’s character.
- 150 g (1 cup) cane sugar: Sweetens and balances the tartness, while enhancing texture.
- 120 ml (â…” cups) non-dairy milk (unsweetened soy, almond, or oat milk): Offers creaminess to replace traditional dairy smoothly and adds a subtle background flavor.
- 50 g (5 tbsp) cornstarch (cornflour): The thickening agent that transforms the mixture into a luxuriously smooth curd.
- ¼ teaspoon sea salt: Elevates all the flavors, bringing depth and balance.
- 60 g (¼ cup) vegan butter, cold and cubed: Adds richness and a melt-in-the-mouth silky finish.
How to Make Homemade Eggless Dairy-Free Orange Curd Recipe
Step 1: Clean and Prepare the Oranges
Start by giving your oranges a thorough clean using a mixture of water and white vinegar in a 3:1 ratio. Soak them for about 10 minutes to remove any impurities or wax on the skin, then dry them nicely. This step ensures your zest will be fresh, clean, and vibrant without any unwanted residue.
Step 2: Zest and Juice the Oranges
Now carefully zest only the bright, outer layer of your oranges, avoiding the bitter white pith underneath. Fresh orange zest is the secret superstar here, providing fragrant oils and gorgeous color. Next, juice the oranges and strain through a fine mesh sieve to catch seeds and any pulp for a smooth base.
Step 3: Infuse Sugar with Zest
Mix your cane sugar and orange zest in a saucepan, then rub the zest into the sugar with your fingertips. This simple trick releases the zest’s aromatic oils, making the sugar fragrant and infused with bright citrus notes right from the start.
Step 4: Combine Dry Ingredients and Liquids
Add the cornstarch to your sugar-zest mixture and whisk to blend everything evenly. Then pour in the fresh orange juice, your choice of non-dairy milk, and sea salt. Whisk the whole mixture until perfectly smooth, setting the stage for thickening.
Step 5: Cook Until Thickened
Place the pan over medium heat (or low heat if you’re on gas) and continuously whisk the mixture. This step is crucial—keep it moving so it avoids lumps or sticking. After about 10 minutes, the curd should have thickened enough to coat the back of your spatula without running off, resembling the consistency of pudding.
Step 6: Strain and Add Vegan Butter
Set a fine-mesh sieve over a bowl with your cold cubed vegan butter ready inside. Pour the hot curd through the sieve, pressing it gently to get every silky drop out. Whisk the curd into the butter until it melts completely, creating an incredibly smooth, luscious texture that’s truly next-level.
Step 7: Cool to Perfection
Cover the surface of your orange curd with plastic wrap, making sure it touches the curd to prevent skin from forming. Let it cool at room temperature for 10-15 minutes, then transfer it to an airtight container, ready to chill in the fridge.
Step 8: Refrigerate and Store
Refrigerate your curd for up to a week. If you plan to enjoy it the same day, keeping it in a sealed jar at room temperature is perfectly fine. If it thickens too much, gently warm it over a double boiler to loosen before serving.
How to Serve Homemade Eggless Dairy-Free Orange Curd Recipe
Garnishes
Fresh herbs like mint or edible flowers add a beautiful contrast and a touch of elegance. A sprinkle of finely grated orange zest on top just before serving brings brightness and enhances the aroma, making each bite unforgettable.
Side Dishes
This orange curd pairs wonderfully with warm, toasted bread or English muffins for breakfast, as well as vegan scones or biscuits during tea time. Drizzle it over dairy-free yogurt or swirl it into plant-based ice cream for a refreshing dessert twist.
Creative Ways to Present
Try layering the curd in a parfait with granola and fresh berries for a stunning, healthy treat. Or use it as a filling for dairy-free cakes, tarts, or crepes to wow guests with a tangy, silky surprise inside.
Make Ahead and Storage
Storing Leftovers
Leftover homemade eggless dairy-free orange curd keeps beautifully in an airtight jar in the refrigerator for up to one week. Always use a clean spoon to prevent contamination and preserve freshness.
Freezing
While freezing is possible, curd’s texture can change once thawed and might separate slightly. If you decide to freeze it, store in a sealed container and thaw overnight in the fridge, then whisk well to restore creaminess before using.
Reheating
To gently rewarm the curd without cooking it further, place the container in a bowl of warm water or use a double boiler, stirring frequently until it reaches your desired consistency. Avoid microwaving directly to maintain smoothness.
FAQs
Can I use any type of non-dairy milk for this orange curd?
Yes! Unsweetened soy, almond, or oat milk all work beautifully in this recipe. Just choose one that you enjoy, as each will subtly affect the flavor and creaminess.
Is cornstarch the only thickener I can use?
Cornstarch is ideal for a smooth, silky texture, but arrowroot powder can be used as a substitute. Avoid flour, as it may make the curd grainy.
How long does this curd last in the fridge?
Stored in a sealed container, the curd stays fresh for about one week. Beyond that, sugar content and acidity help preserve it, but it’s best enjoyed within this time frame for optimal flavor and texture.
Can I make this recipe with other citrus fruits?
Absolutely! Lemons, limes, or grapefruit zest and juice can be swapped in for oranges to create different citrus curds, each bringing its own unique zing and color.
What if my curd becomes too thick after chilling?
If your curd firms up too much in the fridge, simply whisk in a splash of non-dairy milk or warm it gently to loosen it back to the perfect consistency.
Final Thoughts
I hope you feel as excited as I do to try this delightful Homemade Eggless Dairy-Free Orange Curd Recipe in your kitchen. It’s one of those magical spreads that’s easy to make, wonderfully versatile, and guaranteed to brighten your day with every tangy, creamy spoonful. Trust me, once you taste it, this recipe will become your go-to for a burst of sunshine no matter the season!
Print
Homemade Eggless Dairy-Free Orange Curd Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 1 ½ cups
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British/International
- Diet: Vegan
Description
This Homemade Eggless Dairy-Free Orange Curd is a vibrant, tangy spread made without eggs or dairy, perfect for vegans or those with dairy allergies. It combines fresh orange juice and zest with non-dairy milk, cane sugar, and cornstarch, gently cooked and enriched with vegan butter to create a silky, smooth curd. Ideal as a topping for toast, scones, or desserts, this curd boasts a fresh citrus flavor and creamy texture without any animal products.
Ingredients
Orange Base
- 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
Wet Ingredients
- 120 ml (â…” cups) non-dairy milk (unsweetened soy, almond, or oat milk)
- 60 g (¼ cup) vegan butter, cold and cubed
Instructions
- Clean 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 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.
- Combine Zest and Sugar: 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, releasing essential oils.
- Add Cornstarch and Liquids: 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 and free of lumps.
- Cook 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 Enrich: 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 and fully combined.
- Cool and Store: 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.
- Storage and Serving: 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 freshly squeezed orange juice for the best flavor and natural sweetness.
- Non-dairy milk can be soy, almond, or oat—choose unsweetened varieties to control sweetness.
- Rubbing the zest into sugar helps release essential oils, enhancing citrus aroma.
- Continuous whisking during cooking prevents lumps and sticking to the pan.
- Straining ensures a smooth, silky texture by removing any cooked bits of zest or cornstarch.
- Cover curd with plastic wrap directly on the surface while cooling to avoid skin formation.
- Store refrigerated and consume within one week for freshness and safety.
