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

Scale

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 (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 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.